Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
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Southwest area, such as Tanandava, Morandava and East Coast -<br />
round white ch<strong>al</strong>ky grain, low AC, and s<strong>of</strong>t GC (Botry, Sary<br />
Tsip<strong>al</strong>a, IR8, Taiwanese type, Mampana, Tsimatahotrosa, Bengiza).<br />
Lac Alaotra region (surplus)—medium-long, white grain, medium<br />
GC, and intermediate AC (Mak<strong>al</strong>ioka 34, Mak<strong>al</strong>ioka complex,<br />
Madig<strong>al</strong>, Tsip<strong>al</strong>a complex, some Vary lava).<br />
R<strong>et</strong>ail mark<strong>et</strong> samples in Marovoay, Lac Alaotra, and<br />
Antananarivo City in 1986-87 were mainly medium-long, mediumshaped,<br />
high AC, low GT, and variable GC (Andrianilana <strong>et</strong> <strong>al</strong> 1990).<br />
Three mark<strong>et</strong> samples had 21-27% AC (RCMD 1987). Twenty farmers’<br />
field vari<strong>et</strong>ies were reported to have more intermediate than high or<br />
low AC, intermediate GT, and more hard than s<strong>of</strong>t or medium GC<br />
(IITA 1985).<br />
The 1986 Madagascar samples mostly had high AC, but Chianan 8<br />
had low AC. IAC25, Madinika, and Tsip<strong>al</strong>a A were intermediate-AC<br />
vari<strong>et</strong>ies (Appendix, Table 8). All had low GT except Roj<strong>of</strong>otsy (red<br />
rice), which had intermediate GT. Gel consistency was either s<strong>of</strong>t or<br />
medium. Amylograph viscosity results suggested the absence <strong>of</strong> hard<br />
GC among the high-AC rices. Chianan 8 and Roj<strong>of</strong>otsy had the s<strong>of</strong>test<br />
cooked rice; Madinika, the hardest. Chianan 8 (bold) and Tsip<strong>al</strong>a A<br />
(medium-shape) had short grains, but Ali Combo and Madinika had<br />
extra-long, slender grain. All grain lengths and shape (except round)<br />
were represented.<br />
Cooked rice hardness correlated with grain width ( r = –0.69*, n = 9)<br />
which in turn correlated with Amylograph consistency ( r = –0.68*).<br />
Amylose content correlated with Amylograph s<strong>et</strong>back ( r = 0.85**) and<br />
consistency ( r = 0.76*). Gel consistency and <strong>al</strong>k<strong>al</strong>i spreading v<strong>al</strong>ue were<br />
highly correlated ( r = –0.86**).<br />
M<strong>al</strong>i<br />
R<br />
ough<br />
rice production in M<strong>al</strong>i was 329,000 t in 1989 (FAO<br />
1990b). Annu<strong>al</strong> per capita consumption <strong>of</strong> milled rice was<br />
21 kg in 1979-81 (FAO 1984) and 24 kg in 1986-88 (FAO 1990a).<br />
Four farmers’ field samples had high AC, intermediate-low GT, and<br />
variable GC (IITA 1985). Mark<strong>et</strong> samples <strong>of</strong> loc<strong>al</strong> and imported raw<br />
rices from Bamako, Niono, and Dioro were obtained through WARDA.<br />
Out <strong>of</strong> 20 loc<strong>al</strong> mark<strong>et</strong> samples, 10 were raw and 10 were parboiled.<br />
Only two out <strong>of</strong> seven imported rices were parboiled. All loc<strong>al</strong> rices had<br />
high AC, low GT, and hard GC, except one with s<strong>of</strong>t GC (IRRI, 1990,<br />
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