Journal of Food, Agriculture and Environment

Physical and sensory attributes of iron-fortified and unfortified Nigerian and foreign rice varieties

Author(s):

O. A. T. Ebuehi ^*, M. O. Oduwole

Recieved Date: 2010-01-02, Accepted Date: 2010-04-12

Abstract:

The physical and sensory attributes of iron-fortified and unfortified Nigerian and foreign rice varieties were investigated. The physical characteristics of three indigenous Nigerian rice namely ‘Ofada’, ‘Abakaliki’ and ‘Nwakuka’ and two foreign rice varieties namely ‘Aroso’ and ‘China-fortified’ rice were determined. The length, width, weight, colour, shape, chalkiness, appearance, dispersability, breakage, swelling capacity and cooking time were evaluated. The rice varieties were fortified using Ferrazone^® (NaFeEDTA) as the iron fortificant. The effectiveness of the iron fortificant was determined by detecting iron in the endosperm of rice varieties by using Perls Prussian blue solution. The concentrations of iron in the rice varieties were determined using atomic absorption spectrophotometry. The sensory attributes of the unfortified and iron-fortified Nigerian and foreign rice varieties were evaluated based on a nine-point hedonic scale. The indigenous rice varieties ‘Ofada’, ‘Nwakuka’ and ‘Abakaliki’ were round and shorter in shape, opaque in chalkiness as compared to the foreign rice ‘Aroso’, which was thin, longer in shape and translucent in chalkiness, while the ‘China-fortified’ rice was curved in shape and opaque in chalkiness. The fortification of all the milled rice varieties using Ferrazone^® significantly (p<0.01) increased iron content of the rice by 20-30 mg/kg. The sensory evaluation showed that the unfortified and fortified ‘Aroso’ rice was the most preferred rice variety as compared with other rice varieties investigated while the least unfortified and fortified rice was ‘Ofada’. Data of the study indicated that fortification of both indigenous and foreign rice varieties using Ferrazone^® enhance the sensory attributes of these rice varieties without altering their physical characteristics.

Keywords:

Nigerian rice, foreign rice, Iron fortification, Ferrazone^®, physical, sensory attributes

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 163-167

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