Functional and Pasting Properties of Different Rice Varieties from Ebonyi State Nigeria

Abstract

This study was targeted at carrying out a critical comparison of selected varieties of rice obtained from Ebonyi State Nigeria with a view to determining their functional and pasting properties and as well advises both farmers and consumers accordingly. The aim of the research was to determine the functional and pasting properties of selected rice varieties. The paddy rice was processed before determining both functional and pasting properties. Findings from this work indicate that Peak viscosity ranged from 128.50 to 245.50 RVU, with IWA 3 exhibiting the highest value. Breakdown viscosity (22.08-106.75 RVU), trough viscosity (85.08-159.25 RVU), and final viscosity (145.25-294.33 RVU) varied significantly (p<0.05) among varieties. Pasting temperature (82.35-85.65°C) and peak time (5.45-5.96 min) showed minimal variation. Bulk density (4.30-4.60 g/cm³), water absorption capacity (8.20-8.90 g/ml), and gelatinization temperature (70.30-70.90°C) were statistically similar (p>0.05) among varieties. Particle size ranged from 0.72 to 0.87 g/g, with no significant differences. These findings suggest varying processing suitability among the rice varieties. IWA 3 stands out as a top-performing variety, exhibiting highest peak viscosity, highest breakdown viscosity, highest final viscosity and high trough viscosity