Starch fraction profiles of milled, nonparboiled rice varieties from Nigeria

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationMcGill Universityen
cg.contributor.affiliationMichael Okpara University of Agricultureen
cg.contributor.affiliationAfrica Rice Centeren
cg.contributor.affiliationNational Cereals Research Institute, Nigeriaen
cg.contributor.donorCanadian International Development Agencyen
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.identifier.doihttps://doi.org/10.1111/ijfs.12246en
cg.isijournalISI Journalen
cg.issn1365-2621en
cg.issue12en
cg.journalInternational Journal of Food Science and Technologyen
cg.volume48en
dc.contributor.authorOdenigbo, A.M.en
dc.contributor.authorNgadi, M.en
dc.contributor.authorManful, J.en
dc.contributor.authorDanbaba, N.en
dc.date.accessioned2021-11-09T09:12:51Zen
dc.date.available2021-11-09T09:12:51Zen
dc.identifier.urihttps://hdl.handle.net/10568/115902
dc.titleStarch fraction profiles of milled, nonparboiled rice varieties from Nigeriaen
dcterms.abstractThis study determined the levels of nutritionally important starch fractions in selected milled, nonparboiled rice cultivated in Nigeria. Five improved varieties (FARO 52, FARO 57, FARO 44, FARO 60 and FARO 61) and four local varieties (Kwandala, Yardass, Jeep and Jamila) were evaluated. There were significant differences in starch fractions among varieties. Resistant starch (RS) ranged between 1.43% and 3.13%. Rapidly digestible starch (RDS) was lowest in Jamila (27.70%) and highest in FARO 61 (39.26%). Generally, the local varieties had significant higher RS (2.71%) with a lower RDS (32.82%) compared with improved varieties (RS; 1.88% and RDS; 36.07%). RS was inversely related to RDS and starch digestion index (SDI). The SDI had a highly significant positive correlation with RDS (r = 0.879, P < 0.01). These results highlight the need for further work in the identification of milled, nonparboiled rice varieties with less rapid digestion for its associated health benefits to consumers.en
dcterms.accessRightsLimited Access
dcterms.available2013-07-22
dcterms.bibliographicCitationOdenigbo, A.M. Ngadi, M. Manful, J. Danbaba, N.Starch fraction profiles of milled, nonparboiled rice varieties from Nigeria.International Journal of Food Science & Technology.2013, Volume 48, Issue 12:2535-2540.en
dcterms.extent2535-2540en
dcterms.issued2013-12
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherWileyen
dcterms.subjectriceen
dcterms.subjectresearchen
dcterms.subjectfood scienceen
dcterms.typeJournal Article

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