Journal article Open Access

Physical properties and chemical compositions of three Ethiopian rice (Oryza sativa Linn.) varieties compared to Tef [Eragrostis tef (Zucc.) Trotter] grain

Legesse Sintayehu

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    <subfield code="a">Physical properties</subfield>
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    <subfield code="a">Chemical composition</subfield>
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    <subfield code="a">Varieties</subfield>
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    <subfield code="a">Rice</subfield>
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    <subfield code="p">The North African Journal of Food and Nutrition Research</subfield>
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    <subfield code="u">Adama Science and Technology University, P. O. Box 1888, Adama, Ethiopia</subfield>
    <subfield code="a">Legesse Sintayehu</subfield>
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    <subfield code="a">Physical properties and chemical compositions of three Ethiopian rice (Oryza sativa Linn.) varieties compared to Tef [Eragrostis tef (Zucc.) Trotter] grain</subfield>
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    <subfield code="a">&lt;p&gt;&lt;strong&gt;Background&lt;/strong&gt;: It is really crucial to explore physical properties and chemical compositions of the locally cultivated cereal crops to enhance their utilization in various recipes. Moreover, that will fill knowledge gaps in this field and provides advantages for both; producers and consumers who still believe that imported cereals are superior to the locals. &lt;strong&gt;Aims:&lt;/strong&gt; This study was intended to investigate the physical properties and chemical compositions of the three rice varieties &lt;em&gt;(Edeget, Nerica-4, and X-jigna) &lt;/em&gt;in comparison to brown tef which are grown in Ethiopia. The evaluation included determination of thousand kernel weight (TKW), hector liter weight (HLW), moisture, ash, crude fiber, crude fat, crude protein, carbohydrate, Fe, Zn, Ca, and phytic acid contents. &lt;strong&gt;Methods and Material:&lt;/strong&gt; The data analysis was conducted using SPSS Version-22. Duncan&amp;rsquo;s multiple range test was used for the mean comparison at p&amp;lt;0.05. &lt;strong&gt;Results:&lt;/strong&gt; The results revealed that the rice cultivar Edeget showed a higher TKW (39.20 g) than other varieties while brown tef had a TKW of 0.36 g. X-jigna displayed a higher HLW (63.70 kg/hL) than other varieties while the brown tef had 84.48 kg/hL. The ash, crude fiber and fat contents of the brown tef were higher than all the three rice varieties. Nerica-4 had better protein content (9.61%) than other rice varieties and brown tef had a protein content of 9.58%. The iron content of the three rice varieties was virtually null while the brown tef had shown a higher iron content (17.18 mg/100g). Nerica-4 had shown a higher zinc content (3.62 mg/100g) while the brown tef had got higher calcium (91.90 mg/100g) and phytic acid (5 mg/g). &lt;strong&gt;Conclusions:&lt;/strong&gt; The study revealed that the physical properties of the three rice varieties were significantly different regardless of the environmental influences.&lt;/p&gt;</subfield>
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