Suitability of different rice varieties into value addition

The following were the reserch questions;Does rice variety affect the proximate composition, functional properties and cooking characteristics of rice flour? and Do different varieties of rice have favorable proximate analysis, functional properties and cooking characteristics for product development?Proximate composition, functional properties and cooking characteristics of rice flour namely moisture , ash, crude protein , swelling index, hot paste and gelatinization temperature for the following rice varieties: Lifuwu, Senga, Nerica, Nunkile, Wambone, Faya, Kilombero, Mpheta, Mpatsa, Nazolo, Mtupatupa, Kayanjamalo and Katete were determined using official analytical methods. Katete was high in protein (7.47g/100g). MC (13.04g/100g) and SI (5.41g/g) were highest in Faya 14M69. Kayanjamalo formed a thick paste as compare to other varieties. Nerica 4, Faya14M69, Mtupamtupa, Kilombero, Nunkile, Nanzolo and Mpatsa had an intermediate GT (70-74oC), while Mpheta, Kayanjamalo, Katete, Senga, Wambone and Lifuwu had high GT (74.5 -80oC). Rice with intermediate GT break easily during cooking.本研究设定了两项核心研究问题：其一，水稻品种是否会影响米粉的近似营养成分（proximate composition）、功能特性与蒸煮特性？其二，不同水稻品种是否具备适用于产品开发的优质近似成分分析（proximate analysis）、功能特性与蒸煮特性？针对以下13个供试水稻品种：Lifuwu、Senga、Nerica、Nunkile、Wambone、Faya、Kilombero、Mpheta、Mpatsa、Nazolo、Mtupatupa、Kayanjamalo与Katete，本研究采用官方标准分析方法，测定了其米粉的近似营养成分、功能特性与蒸煮特性，具体检测指标包括水分、灰分、粗蛋白、膨胀指数（swelling index）、热糊黏度与糊化温度（gelatinization temperature，GT）。检测结果如下：Katete的粗蛋白含量最高，达7.47g/100g；Faya 14M69的水分含量（moisture content，MC）与膨胀指数（SI）最高，分别为13.04g/100g与5.41g/g；与其余供试品种相比，Kayanjamalo可形成更浓稠的热糊。在糊化温度分布上，Nerica 4、Faya14M69、Mtupamtupa、Kilombero、Nunkile、Nazolo与Mpatsa的糊化温度处于中间区间（70~74℃），而Mpheta、Kayanjamalo、Katete、Senga、Wambone与Lifuwu的糊化温度较高，为74.5~80℃；糊化温度处于中间区间的水稻品种在蒸煮过程中更易发生断裂。