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<p>This study evaluated the cooking, chemical, and sensory properties of three rice varieties (FARO 44, FARO 52 and FARO 60) sourced from three agro-climatic zones of Nigeria: Niger, Kano, and Ebonyi States. Cooking characteristics, amylose and amylopectin contents and sensory attributes were determined. Amylose content ranged from 21.32% in FARO 44 from Niger to 30.12% in FARO 44 from Ebonyi, while amylopectin ranged from 69.80% to 78.68%, with the highest in FARO 44 from Niger. FARO 44 from Kano showed the highest water uptake ratio and highest grain elongation after cooking. FARO 52 from Ebonyi required the longest cooking time. Despite variations in chemical properties, cooking characteristics did not differ significantly (<i>p</i> &gt; 0.05) across zones. Sensory evaluation by panelists revealed that FARO 44 from Ebonyi attained the highest overall acceptability score of 8.30, while FARO 60 from Kano scored the lowest at 5.85. ANOVA indicated that agro-climatic zone, variety, and their interaction significantly influenced all parameters assessed (<i>p</i> &lt; 0.05). Pearson correlation further showed that amylose content was positively associated with water uptake and inversely related to moistness and overall acceptability. These findings demonstrate that agro-climatic conditions during grain filling modulate starch composition and cooking quality, with implications for targeted variety selection. Rice with higher amylose, such as FARO 44 from Niger, may be suitable for low glycemic index diets, while varieties from Ebonyi offer superior sensory appeal for consumer markets.</p>

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Cooking and sensory properties of different varieties of rice from various agro-climatic areas of Nigeria

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月28日

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  • Chukwunwike Uchenna Enyi,
  • Chinasa Okorie-Humphrey,
  • Blessing Chibuzo Nwokeke,
  • Onyekachukwu Obumneme Enyi,
  • Sandra Chidinma Kalu

摘要

This study evaluated the cooking, chemical, and sensory properties of three rice varieties (FARO 44, FARO 52 and FARO 60) sourced from three agro-climatic zones of Nigeria: Niger, Kano, and Ebonyi States. Cooking characteristics, amylose and amylopectin contents and sensory attributes were determined. Amylose content ranged from 21.32% in FARO 44 from Niger to 30.12% in FARO 44 from Ebonyi, while amylopectin ranged from 69.80% to 78.68%, with the highest in FARO 44 from Niger. FARO 44 from Kano showed the highest water uptake ratio and highest grain elongation after cooking. FARO 52 from Ebonyi required the longest cooking time. Despite variations in chemical properties, cooking characteristics did not differ significantly (p > 0.05) across zones. Sensory evaluation by panelists revealed that FARO 44 from Ebonyi attained the highest overall acceptability score of 8.30, while FARO 60 from Kano scored the lowest at 5.85. ANOVA indicated that agro-climatic zone, variety, and their interaction significantly influenced all parameters assessed (p < 0.05). Pearson correlation further showed that amylose content was positively associated with water uptake and inversely related to moistness and overall acceptability. These findings demonstrate that agro-climatic conditions during grain filling modulate starch composition and cooking quality, with implications for targeted variety selection. Rice with higher amylose, such as FARO 44 from Niger, may be suitable for low glycemic index diets, while varieties from Ebonyi offer superior sensory appeal for consumer markets.