Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
July 2019 Vol. 8(6): pp. 207-213
Copyright © 2019 Global Advanced Research Journals


Full Length Research Paper

Proximate composition, mineral nutrients and functional properties of Digang, NERICA-1 and NERICA-2 rice varieties from Ghana

Guy Eshun1*, Emmanuel Adu Amankwah2 and John Barimah2


1Department of Home Economics Education, Faculty of Science Education, University of Education, Winneba, Ghana.

2Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.

*Corresponding Author's Email:

Accepted 08 July, 2019



The proximate composition, mineral nutrients and functional properties of flours of three rice varieties from Ghana were investigated. Moisture ranged from 11.65% in NERICA-2 to 12.23% in NERICA-1. Ash was in the range of 0.55%in NERICA-2 to 0.90% in NERICA-1. NERICA-2 had the highest crude protein content (8.13%) while NERICA-1 had the least (7.43%).For crude fat, NERICA-2 recorded the highest amount (0.77%) while the lowest (0.14%) was recorded for Digang. NERICA-2 had the highest crude fibre (0.87%) and the least (0.67%) was obtained for NERICA-1. Carbohydrate content of the rice varieties ranged between 78.03%in NERICA-2 and 78.25% in Digang. NERICA-1 had the highest calcium content (84.01mg/100 g) and the least (81.26mg/100 g) was found in NERICA-2. NERICA-2 had the highest magnesium content (82.97mg/100g) and the least (63.53 mg/100g) was found in NERICA-1.The phosphorus content ranged from 67.71mg/100 gin NERICA-1 to 94.93mg/100 gin NERICA-2 and the iron content ranged from 42.94mg/100g in NERICA-2 to 47.35mg/100 gin NERICA-1. The functional properties of the rice flours ranged from 131.99% (NERICA-2) to 148.08% (Digang) water absorption capacity; 4.16 (NERICA-2)to 6.25 (NERICA-1)swelling capacity and 5.94% (NERICA-1)to 7.66% (NERICA-2) solubility. The results obtained are promising for use of these rice varieties to improve food security.

Keywords: Proximate composition, functional properties, food security.







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