Chemical and Functional Properties of Different Rice Varieties from Ebonyi and Anambra States Nigeria

The chemical and functional properties of selected rice varieties commercially cultivated in Ebonyi and Anambra States of Nigeria were evaluated. Four rice varieties each (IR-8, 1416, Faro 44 and 306) from these States were analyzed for the mineral, vitamin, functional and phytochemical properties. The mineral contents of the rice samples were a range of copper (0.01-0.06mg/100g); Calcium (0.31-0.55mg/100g); lead (0.04 to 0.12 µg/g); Iron (0.54-1.26mg/100g); Zinc (0.92-1.76mg/100g), Phosphorus (12.25-28.68mg/100g). Potassium (58.01-74.02mg/100g); Manganese (0.05-0.23mg/100g) and Magnesium (0.19-0.58mg/100g). Vitamin contents of the rice samples had a range of thiamine B1(0.02-0.08mg/100g); Riboflavin B2 (0.10-0.28mg/100g) and niacin B3 (2.35-3.48mg/100g). The functional properties were in range of bulk density (0.71-0.83g/cm3); water absorption capacity (2.60-4.00g/ml); swelling index (1.20-1.82); gelation temperature (82.00-90.000C); amylose (17.88-27.50%) and amylopectin (73.54-81.85%). The phytochemical contents of the rice samples were in a range of tannin (0.01-02mg/100g); Phytate (4.27-9.28mg/kg); Oxalate (0.02-0.40mg/100g); flavonoid (1.14-5.58%) and carotenoid (473.59-4542.97mg/100g). The results of the mineral contents showed that the selected varieties were generally low in Copper, Iron, Zinc, Phosphorus, Manganese, Magnesium; high in calcium and potassium but low in lead content. The results of the vitamin contents showed that the selected varieties had low level of Thiamine (B1), Riboflavin (B2) and good level of Niacin (B3). The result of the functional properties showed that the selected rice varieties were showed lowest in bulk density and water absorption capacity; moderate in swelling index and gelatinization temperature; however. 306 and1416 had good level of amylose whereas IR-8 and Faro 44 had good levels of amylopectin. Results also showed that the selected varieties were generally low in phytochemical contents and wouldn’t pose nutritional risk when consumed. The result of this study can go a long way to an effective utilization of our indigenous varieties thus adding value to the crop.