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Kwame Nkrumah University of Science and Technology, Kumasi KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF AGRICULTURE AND NATURAL RESOURCES FACULTY OF AGRICULTURE DEPARTMENT OF HORTICULTURE COMPARATIVE ASSESSMENT OF QUALITY OF LOCALLY PRODUCED COMMERCIAL AND IMPORTED RICE (Oryza sativa) VARIETIES IN GHANA BY GODFRED KOFI NYAMEKYE JULY, 2016 COMPARATIVE ASSESSMENT OF QUALITY OF LOCALLY PRODUCED COMMERCIAL AND IMPORTED RICE (Oryza sativa) VARIETIES IN GHANA BY GODFRED KOFI NYAMEKYE A THESIS SUBMITTED TO THE SCHOOL OF RESEARCH AND GRADUATE STUDIES, KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF THE DEGREE OF MASTER OF PHILOSOPHY (M.Phil.) IN POST HARVEST TECHNOLOGY JULY, 2016 DECLARATION I hereby declare that, except for specific references which have been duly acknowledged, this project is the result of my own research and it has not been submitted either in part or whole for any other degree elsewhere. GODFRED KOFI NYAMEKYE …………………………………………………… (Student) Signature Date Certified by: DR. FRANCIS APPIAH …………………………… …………………….... (Supervisor) Signature Date DR. LAURA ATUAH ………………………… ……………………. (Co-Supervisor) Signature Date DR. BONAVENTURE K. MALEEKU ……………………… ………………….... (Head of Department) Signature Date i ACKNOWLEDGEMENT First of all I say thank you to God almighty for his goodness and mercies to me. All praise, glory and adoration to His name for given me this opportunity and seeing me through to a successful completion. I am greatly indebted to my supervisor Dr. Francis Appiah of the Department of Horticulture, who indefatigably supervised my work despite his very busy schedules and whose constructive criticisms and guidance made this work a success. I remember his encouraging words “don’t worry, you will complete this work, just be your best” which helped ease out my rough time in many situations. He is a role model that I would like to emulate. I sincerely acknowledge the immense support of my co-supervisor; Dr. Laura Atuah also of the Department of Horticulture, KNUST. I say thank you for your care, support, help and suggestions in diverse ways. My deepest gratitude goes to Ms. Jessica Kukua Baidoo, Beatrice Amoasah of the Department of Horticulture, KNUST and Dr. Wilson Dogbe of the Savana Agriculture Research Institute (SARI), Tamale, for their immense assistance towards my laboratory works and data analysis and students from the Advanced Craft And Technician programmes Department of the Tamale polytechnics who served as panellist for the sensory properties data collection. I thank you all for the knowledge shared and your assistances in diverse ways, I really enjoyed working with you. Last but not the least, Greace A. Nyamekye, the love of my life. You are my great inspiration and I will share it with you for the rest of my life. I appreciate all who contributed in one way or the other to this work but their names were not mentioned. ii DEDICATION Dedicated to the most gracious and omnipotent God who made all things beautiful and To my loving wife; Grace and daughter; Aferba for their infinite love and encouragements. iii TABLE OF CONTENTS Title Page Number DECLARATION ....................................................................................................................... i ACKNOWLEDGEMENT ....................................................................................................... ii DEDICATION ......................................................................................................................... iii TABLE OF CONTENTS ........................................................................................................ iv LIST OF TABLES ................................................................................................................ viii LIST OF FIGURES ................................................................................................................ ix ABSTRACT .............................................................................................................................. x CHAPTER ONE ....................................................................................................................... 1 1.0 INTRODUCTION .............................................................................................................. 1 CHAPTER TWO ...................................................................................................................... 4 2.0 LITERATURE REVIEW .................................................................................................. 4 2.1 Rice ................................................................................................................................... 4 2.1.1 Paddy Rice or Rough Rice ......................................................................................... 5 2.1.2 Brown Rice ................................................................................................................ 5 2.1.3 Milled Rice ................................................................................................................. 5 2.1.4 Broken Rice ............................................................................................................... 6 2.1.5 Parboiled Rice ............................................................................................................ 6 2.1.6 Rice Bran ................................................................................................................... 7 2.2 Rice composition .............................................................................................................. 8 2.3 Type of Rice ..................................................................................................................... 9 2.4 Rice production............................................................................................................... 10 2.5 Rice Uses ........................................................................................................................ 14 2.6 Consumption Patterns ..................................................................................................... 15 2.7 Physicochemical Properties Related to Processing and Eating Quality ......................... 16 2.8 Functional Properties ...................................................................................................... 16 2.9 Sensory evaluation .......................................................................................................... 16 2.9.1 Descriptive sensory analysis .................................................................................... 17 CHAPTER THREE ............................................................................................................... 20 3.0 MATERIALS AND METHODS ..................................................................................... 20 3.1 FIELD SURVEY ............................................................................................................ 20 iv 3.1.1 Questionnaire Design ............................................................................................... 20 3.1.2 Sampling Area ......................................................................................................... 20 3.1.3 Questionnaire Administration .................................................................................. 21 3.1.4 Statistical Analysis ................................................................................................... 21 3.2 LABORATORY EXPERIMENTS ................................................................................ 21 3.2.1 Location of Experiment ........................................................................................... 21 3.3 METHOD ....................................................................................................................... 21 3.3.1 Preparation of rice flour ........................................................................................... 21 3.4 PROXIMATE COMPOSITION STUDIED .................................................................. 22 3.4.1 Moisture Content ..................................................................................................... 22 3.4.2 Crude Protein ........................................................................................................... 22 3.4.3 Crude Fat Content .................................................................................................... 23 3.4.4 Crude Fibre .............................................................................................................. 23 3.4.5 Ash Content ............................................................................................................. 24 3.4.6 Nitrogen-Free Extract (Carbohydrates) ................................................................... 24 3.5 FUNCTIONAL PROPERTIES STUDIED .................................................................... 24 3.5.1 Bulk density ............................................................................................................. 24 3.5.2 Water and oil absorption capacities ......................................................................... 25 3.5.3 Foaming capacity ..................................................................................................... 25 3.5.4 Swelling capacity ..................................................................................................... 25 3.6 SENSORY PROPERTIES STUDIED ..........................................................................
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