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

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unpubl. data). Protein content was 5-8% (mean 6.2%). Grain is long and mainly slender and medium-shaped. Nigeria R ough rice production in Nigeria was 1.4 million t in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 12 kg in 1979-81 (FAO 1984) and 11 kg in 1986-88 (FAO 1990a, IRRI 1991). Parboiled rice was popular (RCMD 1989). Faro26 was planted on 10,000 ha in 1984 in Kwara State. Faro27 was grown on more than 50,000 ha in Anambra State and also in Lake Chad Basin (Dalrymple 1986). Market samples of local rices had 21-26% AC (RCMD 1989). Of 19 popular and farmers’ field rices, 16 had intermediate AC and three had high AC; all had low-intermediate GT and variable GC (IITA 1985). The 66 samples from Nigeria mainly had high AC, low GT, and hard GC (Appendix, Table 8). The 1988 samples included six lines: three with high AC and three with low AC. The four check varieties were intermediate- and high-AC rices. Low-AC ITA307 and ITA135 had the lowest Amylograph setback and consistency and the softest cooked rice. High-AC rices Bg90-2, Faro27, ITA212, and ITA222 gave the hardest cooked rices and highest Amylograph setback and consistency. The new rices were long-grained with medium to slender shape. Overall, long predominated over medium and extra long grains, and medium shape over slender. Cooked rice stickiness correlated with Amylograph setback ( r = –0.94**, n = 10) and consistency ( r = –0.90**), GC ( r = 0.87**), and AC ( r = –0.87**). Cooked rice hardness correlated with Amylograph setback (r = 0.56**, n = 32), GC ( r = –0.71**, n = 33), alkali spreading value ( r = 0.56**), and grain width ( r = –0.46*, n = 30). Gel consistency correlated with Amylograph setback ( r = –0.77**, n = 32) and consistency ( r = –0.62**), alkali spreading value ( r = –0.68**, n = 56), and AC ( r = –0.59**). Amylose content correlated with Amylograph setback ( r = 0.75**, n = 42) and consistency ( r = 0.70**), alkali spreading value ( r = 0.69**, n = 66), and grain width ( r = –0.44**, n = 35). Alkali spreading value also correlated with Amylograph setback ( r = 0.69**, n = 42) and consistency ( r = 0.65**). 72 Grain quality evaluation of world rices
Senegal S enegal produced 168,000 t of rough rice in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 62 kg in 1979- 81 (FAO 1984), 59 kg in 1986-88 (FAO 1990a), and 60 kg in 1987- 88 (RCMD 1989). Leading modern varieties during the 1981-82 season were I-Kong-Pao, KSS, IR8, Jaya, and D52-37 in the North; I-Kong-Pao, IR8, IR442-2-58, and IR1529-680-3 in the South; and I-Kong-Pao in the East (Dalrymple 1986). DJ.12.519 (semidwarf) appears promising for shallow, drought-prone areas and could replace I-Kong-Pao, which has become susceptible to neck blast. Preferred varieties had good grain swelling on cooking, softmedium cooked rice, but no premium for head rice (A. O. Adewusi, WARDA, 1990, pers. commun.). Cooking rice with other ingredients and pan frying in oil are equally important as simple boiling (Adewusi et al 1989). Of 13 raw rices obtained from markets by WARDA, one had low AC, two intermediate AC, and 10 high AC. All had 5-8% protein (A.O. Adewusi, WARDA, 1990, pers. commun.). Market samples of local rices Bahia and Sequial had 17-18% AC (RCMD 1987). Consumers traditionally preferred 100% brokens (RCMD 1989). Mean AC of 1988 local varieties was 26.6% (Adewusi et al 1989). Twenty farmers’ field rices had 18 with intermediate and 2 with high AC, intermediate or low GT, and soft or hard GC (IITA 1985). Market samples in 1977 and 1990 samples from Institut Senegalais de Recherches Agricoles (ISRA), St. Lois, had predominantly high AC except for DJ 684 D, which had intermediate AC (Appendix, Table 8). All grain sizes and shapes were represented; I-Kong-Pao (bold) and DJ.12.519 (medium) were short-grained. ROK5 had the softest cooked rice. DJ 684 D had hard-cooked rice, probably because it had high protein content and gave the hardest GC. Length and width of grain were correlated ( r = –0.94**, n = 6). Cooked rice hardness correlated with Amylograph consistency ( r = 0.92**) and GC ( r = –0.89*). Gel consistency correlated with Amylograph consistency ( r = –0.98**). Protein content correlated with AC ( r = –0.80**, n = 11) and alkali spreading value ( r = 0.78**). Alkali spreading value correlated with AC ( r = –0.81**) and Amylograph peak viscosity ( r = 0.88*, n = 6). Amylograph peak viscosity and grain length were also correlated ( r = 0.88*). Africa 73
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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
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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
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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 84 and 85: setback ( r = 0.92**, n = 12) and c
Page 86 and 87: Suakoko 8, well-suited for cultivat
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 Crop analyzed year (mo) (yr) A
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Crop year Date analyzed (mo) (yr) A
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