PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF FIVE PROMISING AROMATIC RICE ACCESSIONS IN BENIN

• Published in: Food and Environment Safety Vol. 22; no. 1; pp. 40 - 49
• Main Authors: Valère DANSOU, Paul Ayihadji Ferdinand HOUSSOU, Yannick Sourou Rosanoff KOUKE, Abel Bodéhoussè HOTEGNI, Warou Arnold Cospe SAGUI, Kowiou ABOUDOU, Hugue ZANNOU
• Format: Journal Article
• Language: English
• Published: Stefan cel Mare University of Suceava 01.03.2023
• Subjects: aromatic rice accessions; benin; characterization; parboiled rice; qualities; white rice
• ISSN: 2068-6609; 2559-6381

Rice Research program of the National Institute of Agricultural Research of Benin (INRAB) has selected five romising aromatic rice accessions in terms of yield performance, resistance to diseases and climate change but their quality is not yet known for a better utilization, hence the objective of this present study. Thus, five promising aromatic rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two released aromatic rice varieties used as check (IR 841 and BRIZ 10B) were collected in three localities (Covê, Glazoué and Malanville). Physico-chemical and nutritional characteristics of the rice samples were evaluated using standard methods. The sensory quality was evaluated by a panel of rice farmers. Results showed that the ash contents of white rice varied significantly (P<0.05) whatever accessions and highest values was obtained for accessions ARA-18 (0.70%) and ARA-23 (0.76%) and the lowest for ARA-1 (0.51%) and IR 841 (0.51%). For parboiled rice, ARA-18 (0.82%) and ARA-23 (0.85%) presented the highest ash contents while (0.55%) and ARA-5 (0 .66%) the lowest one. Protein contents varied from 7.50% to 8.76% for white rice and from 9.5% to 10.9% for parboiled rice. Parboiled type of accessions ARA-1 (3), ARA-2 (3), ARA-5 (4) and ARA-23 (2) are characterized by high gelatinization temperature (75oC -79oC) like that of parboiled type of BRIZ 10B (2). Aromatic rice accessions and checks were characterized by high level of homogeneity rate (>85%) and low (0.1 to 10%) uniformity presence of starch as well as white and parboiled rice. No significant difference (P>0.05) was observed between the swelling rates of the white and parboiled rice samples. Parboiled cooked rice (ARA-2 and ARA-5) and white cooked rice (ARA-2, ARA-18 and ARA-5) were respectively most appreciated by 70% and 65% of the panelist compared to the parboiled and white cooked check varieties, above all because of their high roma, attractive colour, non-sticky appearance and very pleasant taste.