Characterization and End-Use Qualities of Rice Varieties in Kogi State, Nigeria

Background and Objective: Oryza glaberrima (Oje-igbale) and Oryza sativa L. Oryza glaberrima hybrid (Adede-agidi) are two rice varieties cultivated in Ibaji LGA of Kogi State, Nigeria and each of them is used for only a singular purpose. Studies were carried out to find out the characteristics of these grains and further processes they could be subjected to contribute to the strive for food security. Materials and Methods: Three samples of each, of the two different rice varieties’ paddy, were procured, cleaned, 2 kg portion parboiled, milled and thereafter analyzed for their physical and cooking, attributes. Un-parboiled paddy (500 g) of the two rice varieties were de-husked, milled into flour and samples were used to determine their physicochemical properties. Results: For the physicochemical properties, the starch content of Oje-igbales was of hard gel consistency (29.32-38.11 mm) and intermediate-amylose content (20.78-24.68 %) depicting it will be a good variety for a long time and high-temperature treatment processes. The starch content of the Adede-agidis’ was of soft gel consistency (66.43-72.52 mm), low-and intermediate-amylose content (18.47-20.23%) depicting it will be suitable for breakfast cereals, fermented rice cakes and baby foods. Conclusion: This research provides knowledge on the characteristics and other end-use qualities of Oje-igbale and Adede-agidi for value addition.