The broken fractions of rice cultivars improved for yield, grain quality,
amylose content and tolerance to common production constraints consisting of
FARO 44, FARO 52, NERICA L-34, NERICA L-19 and LOCAL RICE. The
rice cultivars, Sorghum malt and soybean were processed. Evaluation of the
physicochemical properties of these new African rice cultivars together with
their products yield and utilization (value addition) were the main objective of
this study. The experimental design for these infant food formulations (5x2x2
factorial design) consisted of those 5 rice cultivars, sorghum malt (0, 5%) and
soybeans flour (0, 30%). These formulations together with the raw materials
were evaluated for their physicochemical properties. Manufacturing cost of
formulations with ratios of rice to soybeans 70:30 with malt were selected and
quantified. Results of particle size distributions showed significant (p < 0.05)
difference. However, 98.38 and 94.90% of raw materials and blends
respectively, successfully passed through 600 µm sieve aperture. Mesh 300 and
180 µm were found to retain the highest percentage particles. Functional
properties of raw materials and blends were within the recommended range.
More importantly, pH values of blends were comparable to infants’ natural
milk drinks. Proximate composition of raw materials and blends contain 4.14
to 9.59% moisture, 0.37 to 5.12% ash, 8.25 to 45.35% protein, 0.41 to 20.00%
fat and 26.54 to 82.59% carbohydrate. Blends fiber and energy ranged from
1.27 to 4.33 and 362.95 to 388.71 Kcal (1541.92 to 1643.04 KJ) respectively.
Formulations with ratios of rice to soybeans 70:30 with malt and those of rice
100% alone with malt were observed suitable as follow-on formulae and for
infant(s) with critical protein related ailments, respectively. Net profit
generated is more significant than interest rate that could have been obtained
from bank saving system
Comparison of Physicochemical Properties of the Grains between Old- and New-Types of Rice Cultivars in Japan
