Quality evaluation of some rice cultivars grown in Ghana

• Published in: Ghana journal of agricultural science no. 2; pp. 53 - 58
• Main Authors: Mamful, J.T., Food Research Institute, CSIR, P. 0. Box M. 20, Accra, Ghana; J.KA.: Irrigation Development, Akatse, J.K, Irrigation Development Centre, P.o. Box 273, Ashaiman, Ghana, Osei-Yaw, A., Food Research Institute, CSIR, P. 0. Box M. 20, Accra, Ghana; J.KA.: Irrigation Development
• Format: Journal Article
• Language: English
• Published: 01.02.1996
• Subjects: ARROZ; CALIDAD; CRECIMIENTO; CROISSANCE; EVALUACION; EVALUATION; GHANA; GROWTH; http://www.fao.org/aos/agrovoc#c_2736; http://www.fao.org/aos/agrovoc#c_3253; http://www.fao.org/aos/agrovoc#c_3394; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_6599; http://www.fao.org/aos/agrovoc#c_8157; QUALITE; QUALITY; RICE; RIZ; VARIEDADES; VARIETE; VARIETIES
• ISSN: 0855-0042
• DOI: 10.4314/gjas.v29i2.1990

Ten cultivars of locally grown rice were screened for yield andother desirable agronomic characteristics. Their milling characteristics were evaluated by dehusking in a Satake (THU-34A)Testing Rice Husker and polishing in a BS08A Single Pass Rice Pearler. The physical quality and proximate composition of the cultivars were determined. Cooking characteristics imd sen·sory evaluation were carried out onthe samples. Varieties B-189 and IR· 72 had the highest average yields. Variety IR-66 had the shortest growth duration with IR-72 recording the lowest plant height. Akpafu variety had good milling characteristics, that is, low level brokens with ITA-304 being most susceptible to breakage. Variaty TOX-3108 had the highest overall cooking and sensory acceptability rating with Akpafu being the least acceptable. The suitability of each variety for various local dishes was also evaluated. WhilstB-189 was good for all local dishes, Akpafu was found to be best for "waakye".