Juliano et al. - 1993 - Grain Quality Evaluation of World Rices

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setback ( r = 0.92**, n = 12) and consistency ( r = 0.91**) and cooked rice hardness ( r = 0.63**, n = 25). Cooked rice hardness further correlated with Amylograph setback ( r = 0.83**, n = 9), consistency ( r = 0.88**), and peak viscosity ( r = 0.69*), grain width ( r = –0.55**, n = 21), and protein content ( r = 0.51**, n = 25). Amylograph peak viscosity correlated with grain width ( r = –0.81**, n = 9) and grain length ( r = 0.84**). Protein content also correlated negatively with grain width ( r = –0.58**, n = 22). Ghana G hana produced 74,000 t of rough rice in 1989 (FAO 1990b). Annual per capita supply of milled rice was 8 kg in 1979- 81 (FAO 1984) and 8 kg in 1986-88 (FAO 19904. Of the nine popular and farmers' field samples, eight had intermediate AC and one had high AC; all had low-intermediate GT; and seven had hard GC (IITA 1985). Rices from Ghana had high-intermediate AC, intermediate GT, and variable GC (Table 8). Ghanaian rices obtained from and analyzed at IITA, including TOS 7460-7474, had either high or intermediate AC, intermediate-low GT, and medium-soft GC (Appendix, Table 8). TOS 7460-7474 mostly had intermediate AC, but TOS 10601-10640 mainly had high AC. GR19 also had high AC and low GT. Only Nickerie had intermediate AC among the 1965 samples. Five market samples of raw rice, obtained through West Africa Rice Development Association (WARDA), in Accra and Ashiama had 24-28% AC, low GT, and medium-hard GC (IRRI 1990, unpubl. data). It included Ghanaian variety DS3. Local rices had protein contents of 6.1 and 8.4%. Four imported rices were raw, but three of four local samples were parboiled. Grain length was mainly medium or short, but medium shape predominated over bold. Grain length and width were significantly correlated ( r = –0.74**, n = 15). Alkali spreading value correlated significantly with Amylograph setback ( r = 0.94**, n = 7) and consistency ( r = 0.96**). Grain width also correlated with GC ( r = 0.58*, n = 15). Ivory Coast I vory Coast’s rough rice production was 650,000 t in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 59 kg in 1979-81 (FAO 1984), 64 kg in 1987 (RCMD 1989), and 58 kg in 1986- 68 Grain quality evaluation of world rices
88 (FAO 1990a, IRRI 1991). About 30,000 ha were planted during 1982- 83 with Boake 1896 and Bg90-2 (Dalrymple 1986). Preference is for good head rice, good volume expansion on cooking, and a soft-medium, cooked-rice texture (A. A. Adewusi, WARDA, 1990, pers. commun.). Rice is usually cooked by boiling in water (Adewusi et al 1989). Ivory Coast consumers prefer the long-grained type because it cooks dry with the grains often remaining separate (Firmin 1990). Fifteen samples had 6.1-8.6% protein (mean 7.5%). Twenty-seven market samples obtained by WARDA had 5-8% protein; 2 had low AC, 23 had intermediate AC, and 2 had high AC (A.O. Adewusi, WARDA, 1990, pers. commun.). Seven were parboiled. Market samples of local rices had 20-29% AC (RCMD 1989). Twenty-four popular and farmers’ field samples (except IRAT 13 [low AC]) had intermediate AC; low-intermediate GT; and medium, hard, or soft GC (IITA 1985). Ivory Coast rices had variable AC, mainly intermediate GT, and variable GC (Table 8). IRAT rices and Chianan 8 had low AC; Palawan and Tjempovelut, intermediate AC, and Bg141 and Bg187 (from Sri Lanka), high AC (Appendix). Moroberekan and IAC164 upland rices had intermediate AC similar to that of Philippine upland variety Palawan. Only Dourado (and IRAT13 from Liberia) had long grains. Low-AC rices and Moroberekan gave softer cooked rice than high-AC rices Bg141, Bg187, and Zakpale 3. Grain length was mainly medium rather than short or long. Grain was mainly medium-shaped. Amylose content correlated significantly with Amylograph setback ( r = 0.86**, n = 21), peak viscosity ( r = –0.70**), and consistency ( r = 0.50*, n = 20), cooked rice hardness ( r = 0.75**, n = 21), GC ( r = –0.63**), and grain width ( r = –0.75**). Cooked rice hardness correlated with Amylograph setback ( r = 0.65**) and peak viscosity ( r = –0.50*), and with grain width ( r = –0.54*). Grain width also correlated with Amylograph peak viscosity ( r = 0.69**) and setback ( r = –0.75**). Amylograph peak viscosity and setback correlated as well ( r = –0.81**, n = 21), as did Amylograph consistency and set back ( r = –0.53*, n = 20). Liberia L iberia produced 280,000 t of rough rice in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 111 kg in 1979-81 (FAO 1984) and 105 kg in 1986-88 (FAO 1990a). Africa 69
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Grain Quality Evaluation of World R
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Contents Foreword vii Abstract viii
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Russia 61 Spain 62 Summary 63 Afric
Page 9 and 10:
Abstract P hysicochemical data on p
Page 12 and 13:
Introduction D ata bases are availa
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Table 2. Classification of properti
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(100:2 w/w) using a Labconco or Kin
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Gel consistency Rice flour prepared
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excessive pressure on the load cell
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Asia I n 1989, Asia produced 449.3
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Most Bangladeshi rice varieties are
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Cambodia A nnual rough rice product
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Type III, high-AC rice, has low wat
Page 33 and 34: Iran T he rough rice production in
Page 35 and 36: The Korean varieties had low-interm
Page 37 and 38: Serendah Kuning had high AC, with e
Page 39 and 40: all had low AC (except for Khaupher
Page 41 and 42: Philippines T he Philippines produc
Page 43 and 44: elatively low AC (Y.C. Teng, Counci
Page 45 and 46: other market samples had low AC, ex
Page 47 and 48: Summary Medium grains predominate i
Page 49 and 50: Grain length and width were negativ
Page 51: Table 6. Protein content and classi
Page 54 and 55: (Dalrymple 1986). A market sample o
Page 56 and 57: ack ( r = 0.89*) and peak viscosity
Page 58 and 59: IRRI analyses confirmed Webb's phys
Page 60 and 61: BraziI A nnual rough rice productio
Page 62 and 63: long, slender grain and translucenc
Page 64 and 65: Rices from Paraguay had mostly high
Page 66 and 67: Venezuela R ough rice production in
Page 69 and 70: Europe E urope produced 2.2 million
Page 72 and 73: France F rance produced 96,000 t of
Page 74 and 75: no aroma. A market sample of short-
Page 76 and 77: low GT, and mainly soft GC (Table 7
Page 78: Summary The japonica type varieties
Page 81: Table 8. Protein content and classi
Page 86 and 87: Suakoko 8, well-suited for cultivat
Page 88 and 89: unpubl. data). Protein content was
Page 90 and 91: Sierra Leone R ough rice production
Page 92 and 93: Summary High-AC rices predominate i
Page 94 and 95: Table 9. Classification of O. glabe
Page 96: Table 11. Summary of protein conten
Page 99 and 100: References cited Adewusi A O, Nyant
Page 101 and 102: Juliano B O (1985) Criteria and tes
Page 103 and 104: Acknowledgments The data on propert
Page 105 and 106: France — Laboratoire de Cereales,
Page 107 and 108: Sources of 1990 grain quality infor
Page 109 and 110: Cross reference index of variety na
Page 111 and 112: Acronyms of rice varieties/lines Co
Page 113 and 114: H H H HSC IAC ICA ICTA IET IGP INIA
Page 115 and 116: RP RPW RTN RU S SL SLU SML SPR SR T
Page 117: Appendix Quality characteristics of
Page 121: Date Amy- Alkali Gel Amylograph vis
Page 133: Date Crop analyzed year (mo) (yr) A
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Date Amy- Alkali Gel Amylograph vis
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Date Amy- Alkali Gel AMylograph vis
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Date Crop analyzed year (mo) (yr) A
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Crop year Date analyzed (mo) (yr) A
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