Technological, physicochemical and culinary characterization of African rice accessions (Oryza glaberrima)

نویسندگان

چکیده

Thanks to its contribution human nutrition, rice is a vital issue, mainly based on quality. While O. glaberrima abandoned in favor of Asian rice, this study was carried out identification process best grain quality African order make them more competitive and valorous systems varietal improvement. Principal components analysis method has been used for characterization 215 accessions, their technological, physicochemical cooking parameters. The results showed average high amylose content (28.82%), time 20.20 min, machining yield 62.71% score 5 gelatinization. Three clusters have identified. Essentially, Cluster 1 specifically characterized by low chalkiness (10.29%), cluster 2 broken rate (25%) good (64%) while the 3 accessions index « Volume expansion » water uptake during cooking. These represent solution approach meet different requirements terms improving varieties integrating nutritional properties food processing development rice.

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ژورنال

عنوان ژورنال: International Journal of Biological and Chemical Sciences

سال: 2022

ISSN: ['1991-8631', '1997-342X']

DOI: https://doi.org/10.4314/ijbcs.v16i4.2