Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice

Abstract

He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, proximate and sensory properties. The cooking time of the rice variety (306) was 15 minutes. The swelling capacity of the rice samples ranged from 107.8 to 190.0% with 306 DW having the highest value for both raw and cooked samples. The water absorption capacity of the rice samples varied for both raw and cooked samples with 306 BW having the highest (2.00ml) value while Cooked sample 306 DW (47.3ml) have the highest. Gelatinization temperature of the raw rice samples ranged from 94-96°C and there is no significant difference (p>0.05) between the samples. The moisture content of the rice samples ranged from 11.70-68.0% for the raw and cooked samples. The percentage ash content of the rice samples varied from 2.16-3.75% with 306raw having the highest value. The percentage ash content of the cooked rice samples ranged from 2.16-2.38% with 306 BW having the highest. Fat content of the rice samples ranged from 1.15-1.4 with the raw sample having the highest. The fibre content of the rice samples ranged from 1.00-1.20% with 306raw and 306BW having equal highest. The percentage protein content of the sample ranged from 2.45-4.55 with 306 BW having the highest value. The percentage carbohydrate of the rice samples ranged from 20.8-80.1 with 306raw having the highest value. In sensory analysis, the sample 306 TW was generally preferred for all sensory attributes carried out. It was concluded that, irrespective of the different cooking water used, the ability of the rice to gel and also its fibre and protein content was not affected.