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Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun

Received: 11 June 2013     Published: 10 July 2013
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Abstract

Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties. A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 4)
DOI 10.11648/j.ijnfs.20130204.14
Page(s) 181-186
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Non-Parboiled Rice, Improved Rice, Local Rice, Gelatinization, Amylose, DSC

References
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Cite This Article
  • APA Style

    Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, et al. (2013). Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. International Journal of Nutrition and Food Sciences, 2(4), 181-186. https://doi.org/10.11648/j.ijnfs.20130204.14

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    ACS Style

    Amaka M. Odenigbo; Amaka M. Odenigbo; Michael Ngadi; Chijioke Ejebe; Chijioke Nwankpa, et al. Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. Int. J. Nutr. Food Sci. 2013, 2(4), 181-186. doi: 10.11648/j.ijnfs.20130204.14

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    AMA Style

    Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, et al. Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. Int J Nutr Food Sci. 2013;2(4):181-186. doi: 10.11648/j.ijnfs.20130204.14

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  • @article{10.11648/j.ijnfs.20130204.14,
      author = {Amaka M. Odenigbo and Amaka M. Odenigbo and Michael Ngadi and Chijioke Ejebe and Chijioke Nwankpa and Nahemiah Danbaba and Sali Ndindeng and John Manful},
      title = {Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {4},
      pages = {181-186},
      doi = {10.11648/j.ijnfs.20130204.14},
      url = {https://doi.org/10.11648/j.ijnfs.20130204.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130204.14},
      abstract = {Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties.  A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.},
     year = {2013}
    }
    

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  • TY  - JOUR
    T1  - Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
    AU  - Amaka M. Odenigbo
    AU  - Amaka M. Odenigbo
    AU  - Michael Ngadi
    AU  - Chijioke Ejebe
    AU  - Chijioke Nwankpa
    AU  - Nahemiah Danbaba
    AU  - Sali Ndindeng
    AU  - John Manful
    Y1  - 2013/07/10
    PY  - 2013
    N1  - https://doi.org/10.11648/j.ijnfs.20130204.14
    DO  - 10.11648/j.ijnfs.20130204.14
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 181
    EP  - 186
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20130204.14
    AB  - Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties.  A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.
    VL  - 2
    IS  - 4
    ER  - 

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Author Information
  • Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada

  • Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada

  • Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada

  • Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada

  • Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada

  • NCRI, Badeggi, Nigeria

  • IRAD, Yaounde, Cameroun

  • AfricaRice, Cotonu, Benin

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