caa a22 4500 606243100 CHVBK 20210128101322.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9210-7 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9210-7 Physicochemical properties of the flour and starch from three Nigeria rice ( Oryza sativa L.) varieties [Elektronische Daten] [O. Odejobi, M. Ige, K. Adeniyi] Three varieties of Nigerian rice grains: CISADANE, OS6 and NERICA 19 were processed to obtain flours and starches. They were evaluated for their proximate composition and physicochemical properties. The grain physical dimension measurements showed that the CISADANE was slender while OS6 and NERICA 19 were bold and thick. The 1,000 grain weight was highest for CISADANE rice followed by OS6 and NERICA 19. CISADANE had the highest protein and amylose contents. Protein contents in samples ranged as follows: 5.6-6.7, 5.2-6.9 and 0.2-0.9% in brown rice, milled rice and the rice starches, respectively. The amylose content of CISADANE (27.7-36.5%) and OS6 (19.9-25.6%) were high compared with NERICA 19 with negligible amylose. Swelling power and solubility generally increased with increasing temperatures (60-90°C) for all the samples. Cooked CISADANE grain was hardest and OS6 (Faro 11) rice was softest while the stickiness was highest in OS6. Springer Science+Business Media New York, 2014 Physicochemical properties nationallicence Defatted flour nationallicence Starch nationallicence Swelling power nationallicence Solubility nationallicence Odejobi O. Applied Thermodynamics and Process Design Research Laboratory, Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria aut Ige M. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria aut Adeniyi K. Applied Thermodynamics and Process Design Research Laboratory, Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 61-67 2193-4126 9:1<61 2015 9 11694 https://doi.org/10.1007/s11694-014-9210-7 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9210-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Odejobi O. Applied Thermodynamics and Process Design Research Laboratory, Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria aut NATIONALLICENCE 700 1- Ige M. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria aut NATIONALLICENCE 700 1- Adeniyi K. Applied Thermodynamics and Process Design Research Laboratory, Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 61-67 2193-4126 9:1<61 2015 9 11694