Characterization of two new rice varieties, Amankwatia and AGRA, grown in Ghana. Issue 12 (6th October 2019)

• Record Type: Journal Article
• Authors: Amoah, Isaac; Lutterodt, Herman E.; Adubofuor, Joseph; Marengo, Mauro; Adonu, Stephen; Johnson, Paa‐Nii T.; Manful, John; Iametti, Stefania
• Is Part Of: Journal of food processing and preservation. Volume 43:Issue 12(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-10-06
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14230
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The proximate and mineral contents of two Ghanaian rice varieties ( Amankwatia and AGRA ) were assessed by standard methods. Results showed significant difference as for proteins solubilized by media with various dissociating abilities and revealed the presence of several disulfide‐rich proteins. The two varieties showed similar contents as for ash, protein, crude fiber, and carbohydrate, whereas significant difference ( p < .05) in the fat content was observed. Protein overall structure was addressed by solubility and SDS‐PAGE electrophoresis, while water binding capacity, swelling power, and bulk density accounted for the functional properties. No significant difference ( p > .05) existed in the bulk density, except for swelling power and water binding capacity of the rice varieties. Potassium was the predominant mineral in both rice flours and significant differences existed among the contents of manganese, zinc, iron, magnesium, sodium, and potassium. Thus, the rice varieties have very useful constituents for developing new rice‐based food products. Practical applications: The study showed the presence of hydrophobic interactions and disulfide bonds stabilizing proteins in the Amankwatia and AGRA rice flours. Structural features of the protein network in the two aromatic rice flours developed in Ghana was also revealed through SDS‐PAGE electrophoresis. This is essential towards understanding the chemistry of the rice flours and to appreciate their subsequent utilization in food product development. The higher water absorption capacity of AGRA rice flour makes it useful as thickener in food formulations. The excellent nutrient profile of Amankwatia and AGRA rice flours, compared with others implies these two rice varieties, can compete with other imported rice varieties which are generally perceived to be of higher quality in Ghana. The need to encourage the consumption of these two locally produced rice varieties is justified.