Materials
A total of twelve(12) rice cultivars were collected from Ebonyi rice farmers at their milling industries. Four (4)rice cultivars,(R8, Mars, Sipi, and 306) from each of the sensational zones of Ebonyi state and were stored in cool and dry container at room temp 27%.
Physical characteristics determination
Bulk density determination
The method of Singh (2000) was used. About 200g of sample were weighed using metler balance. The sample were gently filled into 500ml measuring cylinder. It was taped gently for 30times on the laboratory bench for final denunciation of the sample level. Then the final level was recorded and calculated as the Balk Density(g/ml)= ere determined after
Weight of sample (g)
Volume of sample (ml)
Milling property Determination.
The head rice yield and percentage broken milled rice were calculated by determining the whole and broken milled grains respectively from 20g portions by hand picking as described by (lwasaki 1987) the following were determined after milling the paddy sample. the head rice yield, the total quality of whole grains recovered from sample and calculated as follows:
Head rice = weight of whole rice x 100
Weight of milled rice x 1
Broken grain yield: the total quantity of broken grains recovered from sample expressed mathematically as broken grain yield= Weight of broken grain x 100 1 weight of milled rice x 1
3.2.3 Length and width of Raw and cooked Rice. FAO (1972) method was used 12 grain of each variety was picked at random followed by the measurement of their length and width using venire caliper calibrated in mm.
Length / Width ratio =
Average length of rice (mm)
Average width of rice (mm)
Cooking properties Determination.
About 5g of raw samples was weighed carefully, turned into a measuring cylinder that is filled up to 25 ml mark with water. The
A simple completely randomized design was used while analysis of variance was adopted in analyzing the data. Mean separation was done using Duncan’s new multiple range Tests, Steel and Terrie (1980) and least significant different (LSD) to establish if there were significant different between the sample.
Onwuka G. l (2005) food analysis and instrumentation mutation.
Tester R. F and morrison W. B (1990) swelling and gelatinization behavior of granular starch. Journal of cereal science 38:42-52
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