Physicochemical Properties, Proximate and Functional Properties of Different Rice Varieties Produced in Somali Region of Ethiopia and Imported Rice.

Abstract

Rice is one the staple food or crop that widely consumed in Somali community. The study was conducted in Somali Regional state with objective to analyze proximate, functional, physical and cooking qualities of different rice varieties produced in Somali reginal state. Six different types of samples such as Nerica 14, Nerica4, Nerica 2, Gode 1, Shabele 1 and Sukeyna as control sample were collected. The collected rice samples were individually grounded to a fine powder (30 mesh size), packed in airtight polyethylene plastic bags and were stored at 4°C until further analysis. Proximate composition such as crude Protein, crude Fat, crude fiber, moisture content, carbohydrate, total energy, different minerals like Calcium, Iron, Magnesium and Total phosphorous were determined by AOAC. The functional and physical as well as cooking quality of the rice were determined different standard procedures. Based on the
result all locally adapted rice varieties were better in both macro and micro nutrients especially Nerica 14, Nerica 2, and Gode 1 as compared to the control sample with brand name SUKEYNA which imported from abroad. The protein content ranges from 10.41% to 14.54%, while the ash content ranges from 0.51% to 1.25%. The same is true with other parameters such carbohydrate, crude fat, total energy too. There is significant different in different components of rice between different varieties at p<0.05. Significance differences were also observed at p<0.05 in minerals content such as Calcium, Magnesium, iron and Total Phosphorous where Nerica 14 had highest in almost all minerals content. The functional and physical properties of different rice varieties under study also significantly different at p<0.05. Overall, from the finding we conclude that, all locally adapted rice varieties have better in nutritional content
both macro and micro-nutrient and also better in functional as well as physical properties. Therefore, all actors of rice should contribute the promotion as well large-scale production of these adapted rice varieties in order to substitute the imported rice from abroad.