Abstract
Rice (Oryza sativa) is among Nigeria's top priority staple crops that play a role in food security and livelihood resilience within the household. Different varieties of rice landraces are grown in Nigeria; Abakaliki rice is grown in Ebonyi State and consumed in almost all parts of the country. This study evaluated the fatty acid composition of parboiled and un-parboiled Abakaliki rice landraces. The GC-MS analysis revealed that myristic, myristoleic, oleic, linoleic and vaccenic fatty acids were the most dominant in the rice landraces. In addition, all study samples contain a total amount of vaccenic (34.45%), oleic (33.36%) and myristic (21.68%) fatty acid, however myristoleic (3.3%) and linoleic (7.5%) fatty acid is in low amount. This study reveals that these fatty acids are 63.82% higher in the parboiled rice cultivars than in the un-parboiled rice.
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