Cooking characteristics and variations in nutrient content of some new scented rice varieties in Ghana

Commercially grown rice (Oryza sativa), though not an indigenous crop, has become an important staple in Ghana. But consumer preference is for imported rice. To promote the consumption of locally grown rice, consumers must know the desirable nutritional, cooking and eating quality characteristics of local rice. This study therefore evaluated the nutritional and cooking characteristics of some scented rice types in Ghana in order to provide data needed for quality improvement. Results show that the imported brands differed significantly (p<0.05) from the local varieties by cooking faster (15.3-16.2 minutes) and having high lengthwise expansion (1.45-1.48). The local varieties had high water uptake ratios (1.91-2.08). Also, the local varieties generally had significantly higher mineral levels but Ex-Hohoe clustered separately from the other local varieties due to its high Mn and P content. The mean values (mg/kg) ranged as follows: Fe: 5.0-8.3, Zn: 18.2-20.8, K:1064-1171, Mg: 228-290, S:1005-1121, Mn: 8.4-11.5, P:1165-1374 and Ca: 110-111. Ranges for mean mineral content (mg/kg) for the imported brands were: Fe: 2.1-2.7, Zn: 16.4-16.7, K:753-827, Mg: 0.1-18, S:1052-1106, Mn: 8.6-8.7, P:657-688 and Ca: 108. Whilst the imported brands showed better cooking characteristics, the local varieties were nutritionally superior. The nutritional quality of the local scented rice varieties would be a useful index for promoting their use to address malnutrition.

C Diako et al., 'Cooking characteristics and variations in nutrient content of some new scented rice varieties in Ghana', Annals. Food Science and Technology, vol. 12(1), pp.39-44, 2011