Rice (Oriyza sativa) is the most important cereal for human consumption. It is a staple food for over three billon people constituting over half of the worlds population Central and Reeves, (2002). Rice is widely cultivated throughout the world and has becomes the second most important cereals in the world after wheat interms of cultivation, due to a recent decline in maize production Jones, (1995) which is important in house hold food security, ceremonies, nutritional diversification, income generation and employment Pe’rez et al; (1987). Nutritionally rice contains 7% protein, 12 -13% moisture, 78 -90% carbohydrate (starch), 0.3-0.6% fat,
0.3-0.5% fibre and 0.5 ash with full complement of essential amino acid but deficient in Iysine (IRRI 1999). But the deficiency in essential amino acid (Lysine) can be improved by complementing (eaten along) with other legumes like beans Okaka, (2005).
There are about 120, 000 varieties of rice around the world, which tends to vary regionally, both in quality and appearance Bierlene at al, (1997)
Rice is mainly consumed in milled form, the consume acceptance and preference of rice depends on the quality of rice Okaka (1997) reported that rice composition differs according to the variety and processing method used.
Therefore the physical characteristics of rice is an important parameters which is assessed based on the degree of milling, percentage head rice, broken grain, colour likeness, red streak grain, grain size, colour and shape. Bierlene et al; 1997; Molelin and Wada (2000).
The starch as in most other cereals is a mixture of amylase and amylopectin. The proportion of these two starches has much to do with the cooking, eating and utilization of rice. The higher the population of amylase the drier and more separated the grains are after cooking Ihekononye and Ngoddy (1985). Therefore cooking quality is an important factors, which is measured interms of water uptake ratio, grain elongation Freias Becker (2003) during cooking, solid in cooking water and cooking time.
Absorbs more water and have a fluffy texture after cooking Frei and Backer (2003).
Linear elongation of rice on cooking is one of the major characteristics of good rice . some verities expand more in size tan other upon cooking. Lengthwise expansion without increase in girth, is considered a highly desirable trait of high quality rice Sood and Sadig (1979).
The differences in colloidal structure and extent of swelling of any varieties of rice on cooking have always been used as index of its quality, (Oko et al, 2012). The chemical composition of rice grain varies considerably depending upon the genetic factors of plant variety and upon the environmental influence as location and season in which is grown, degree of milling and condition of storage.
Since consumer are becoming wiser in choice and quality of product, the quality of product becomes determinant factors Alaka (2005) it is therefore imperative to ascertain why this preference exist in local rice source. A varieties effect of starch quality and differences in cooking qualifies of some rice varieties the effect of starch quality on difference in the cooking qualities of some rice varieties
1.1 The objective of this work is to determine
i. To evaluate the physical characteristics of some rice varieties produced in Ebonyi State
ii. To determine the effect of cooking on quality of some rice varieties produced in their zone of Ebonyi State
iii. To know the effect of environment (location ) on the starch / Nutritional composition of some rice varieties in the three senatorial zones of Ebonyi State.
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