Archives in Food and Nutrition

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Research Article - Archives in Food and Nutrition (2021) Volume 4, Issue 2

Comparative study on the Chemical composition of two local varieties of rice in Wukari, Taraba State

This study compared the chemical compositions of two local varieties of rice in Wukari, Taraba state. The two local varieties of rice analyzed were, Jambawo and Faro, both cultivated in Wukari. The samples were analyzed for proximate composition on dry matter basis, mineral and phytochemical compositions. Gross energy composition was determined theoretically. Proximate composition of the samples were determined by Standard Methods of Association of Official Analytical Chemists (AOAC), while Atomic Absorption Spectrophotometer (AAS) was used for mineral content determination. Phytochemical Screening and quantification were carried out using standard methods. The results of the proximate analysis showed that Jambawo had higher levels of moisture content (13.27%), ash (1.20%), crude lipid (9.08%), crude fibre (0.56%), and crude protein (6.12%) than Faro. However, moisture content, ash, crude lipid, crude fibre, crude protein and carbohydrate (NFE) were 12.41%, 1.04%, 8.17%, 0.30%, 3.02%, and 87.48% respectively. Apart from ash content which were observed to be 1.20±0.05 and 1.04±0.12 for Jambawo and Faro respectively, there were significant differences (P<0.05) in the proximate parameters analyzed for the two varieties of rice. Qualitative screening of array of phytochemicals and quantitative determination of alkaloids, flavonoids, phenols and oxalate were determined. The oxalate content was 1.17% and 1.05% for Jambawo and Faro respectively, while the contents of flavonoids, alkaloids and phenols, as well as that of oxalate (P<0.05) varied significantly. The investigation showed that Jambawo is more nutritious than Faro, this finding can be exploited by consumers and farmers in making choices based on the innovative information revealed

Author(s): Arowora, K.A

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