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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Seneg<strong>al</strong><br />
S<br />
eneg<strong>al</strong><br />
produced 168,000 t <strong>of</strong> rough rice in 1989 (FAO 1990b).<br />
Annu<strong>al</strong> per capita consumption <strong>of</strong> milled rice was 62 kg in 1979-<br />
81 (FAO 1984), 59 kg in 1986-88 (FAO 1990a), and 60 kg in 1987-<br />
88 (RCMD 1989). Leading modern vari<strong>et</strong>ies during the 1981-82 season<br />
were I-Kong-Pao, KSS, IR8, Jaya, and D52-37 in the North; I-Kong-Pao,<br />
IR8, IR442-2-58, and IR1529-680-3 in the South; and I-Kong-Pao in the<br />
East (D<strong>al</strong>rymple 1986). DJ.12.519 (semidwarf) appears promising for<br />
sh<strong>al</strong>low, drought-prone areas and could replace I-Kong-Pao, which<br />
has become susceptible to neck blast.<br />
Preferred vari<strong>et</strong>ies had good grain swelling on cooking, s<strong>of</strong>tmedium<br />
cooked rice, but no premium for head rice (A. O. Adewusi,<br />
WARDA, 1990, pers. commun.). Cooking rice with other ingredients<br />
and pan frying in oil are equ<strong>al</strong>ly important as simple boiling (Adewusi<br />
<strong>et</strong> <strong>al</strong> 1989).<br />
Of 13 raw rices obtained from mark<strong>et</strong>s by WARDA, one had low<br />
AC, two intermediate AC, and 10 high AC. All had 5-8% protein (A.O.<br />
Adewusi, WARDA, 1990, pers. commun.). Mark<strong>et</strong> samples <strong>of</strong> loc<strong>al</strong><br />
rices Bahia and Sequi<strong>al</strong> had 17-18% AC (RCMD 1987). Consumers<br />
tradition<strong>al</strong>ly preferred 100% brokens (RCMD 1989). Mean AC <strong>of</strong> 1988<br />
loc<strong>al</strong> vari<strong>et</strong>ies was 26.6% (Adewusi <strong>et</strong> <strong>al</strong> 1989). Twenty farmers’ field<br />
rices had 18 with intermediate and 2 with high AC, intermediate or low<br />
GT, and s<strong>of</strong>t or hard GC (IITA 1985).<br />
Mark<strong>et</strong> samples in 1977 and 1990 samples from Institut Seneg<strong>al</strong>ais<br />
de Recherches Agricoles (ISRA), St. Lois, had predominantly high AC<br />
except for DJ 684 D, which had intermediate AC (Appendix, Table 8).<br />
All grain sizes and shapes were represented; I-Kong-Pao (bold) and<br />
DJ.12.519 (medium) were short-grained. ROK5 had the s<strong>of</strong>test cooked<br />
rice. DJ 684 D had hard-cooked rice, probably because it had high<br />
protein content and gave the hardest GC.<br />
Length and width <strong>of</strong> grain were correlated ( r = –0.94**, n = 6).<br />
Cooked rice hardness correlated with Amylograph consistency<br />
( r = 0.92**) and GC ( r = –0.89*). Gel consistency correlated with Amylograph<br />
consistency ( r = –0.98**). Protein content correlated with AC<br />
( r = –0.80**, n = 11) and <strong>al</strong>k<strong>al</strong>i spreading v<strong>al</strong>ue ( r = 0.78**). Alk<strong>al</strong>i<br />
spreading v<strong>al</strong>ue correlated with AC ( r = –0.81**) and Amylograph peak<br />
viscosity ( r = 0.88*, n = 6). Amylograph peak viscosity and grain length<br />
were <strong>al</strong>so correlated ( r = 0.88*).<br />
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