Abstract
Rice imported into Nigeria is generally perceived to be of higher quality nutritionally than local rice which has caused low patronage and low market share for local rice. It is therefore essential to compare the nutritional composition and sensory quality of these local and imported rice varieties to verify the perceived claims. Eighteen local and 3 imported rice varieties coded Ip1, Ip2 and Ip3, were evaluated for proximate, mineral and sensory properties using standard methods. All the local rice varieties had significant (p<0.05) higher protein content (7.72-12.32%) than the imported rice varieties (6.36-7.30%) except Taraba rice (4.71). Omor-Mas had the highest ash content (2.73%). Ip2 had the highest fibre content (3.70%) though it was not significantly (p>0.05) different from Omor-Mas (3.50 %). The imported rice varieties had higher carbohydrate content (72.20-76.21%) though all the rice varieties had high carbohydrate content (67.72-76.21%). Local parboiled rice were extremely rich in phosphorus (235.02-421.01 mg/L), magnesium (106.32-296.12 mg/L), potassium (109.01-238.02 mg/L) and sodium (124.01-169.01 mg/L) though Ip1 and Ip3 had the highest phosphorus (550.01 mg/L) and potassium content (260.01 mg/L) respectively. Eighty-eight percent (88.89%) of the local rice varieties were not significantly (p >0.05) different from the imported rice varieties in their sensory overall acceptability. Different percentages of the local rice varieties were better than the imported rice varieties in protein, ash, magnesium, iron, zinc, calcium, manganese and sodium. This knowledge is expedient to educate, increase patronage of local rice and enhance value addition. Keywords: Oryza sativa L, proximate composition, mineral composition, imported rice, local rice.
Highlights
Rice is the staple food for billions of people especially in developing countries (Oko and Ugwu, 2011; Juliano, 1993; Abiona, 2011; Imolehin and Wada, 2009; Anonymous, 2009)
Local rice sold in Nigeria markets are parboiled along with those imported into Nigeria
The local rice varieties were far better than the value of 2.83% reported by Pachuau et al (2017) for crude protein content of glutinous Mizoram rice from India but some were within the range 7.88-9.48% reported by Alaka et al (2011) on chemical properties of some selected rice varieties (9 milled rice varieties) in Ebonyi state
Summary
Rice is the staple food for billions of people especially in developing countries (Oko and Ugwu, 2011; Juliano, 1993; Abiona, 2011; Imolehin and Wada, 2009; Anonymous, 2009). There has been great increase in rice consumption in Nigeria since the 1960s, when rice was served essentially at banquets and celebrations It has become one of the basic foods in Nigerians’ diet. Apart from marasmus and kwashiorkor, deficiencies in iron, iodine, vitamin A and zinc are the main manifestations of malnutrition in developing countries. In these communities, a high prevalence of poor diet and infectious disease regularly unites into a vicious circle (Müller and Krawinkel, 2005). Parboiling of rice before consumption is encouraged to increase the protein and micronutrient intake of rice consumers and contribute in no little significant way to curb malnutrition
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