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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/8096

Title: Grain quality characterisation of 87 rice (Oryza sativa) accessions in Ghana
Authors: Tamu, Alex
Issue Date: 9-Nov-2015
Abstract: A study was conducted to evaluate grain appearance, cooking and eating quality of 87 rice accessions. The experiment was laid out in randomized complete block design with three replications. The highest grain weight value of 4.05g was obtained for variety CRI-2 and the lowest was recorded for variety N22 with mean value of 1.81g. Based on grain length classification, the 87 accessions were grouped into three of which 32 of the accessions exhibited long grain length, 49 were medium grain length while 6 accessions recorded short grain length. For gel consistency measured, 22% of accessions recorded medium gel 71% obtained hard gel and 7% were soft. From accessions studied 66% recorded non aroma and 34% were highly aromatic. Variety IR 81412-B-B-82-1 recorded the highest L/B ratio and the least was found in variety GR 21.The minimum elongation ratio was recorded in variety WAB2125-WAC B-TGR3-WAT B1, while maximum exhibited in variety IR 74371-54-1-1. The longest length after cooked was recorded for variety SIK-353-A 10 and the least for GR-21.The largest width increase during cooking was recorded in WAB-2081-WAC B-TGR4- B (3.47 mm) and the lowest for TXD 88 (2.53mm). Variety DKA recorded minimum volume expansion ratio, while the maximum was exhibited for variety FAROX 15. The maximum water uptake was recorded in variety PHKA RUMDOM, while variety DKA had the lowest. In this study, alkaline spread value had significant positive and strong correlations with gelatinization temperature (r =1.00***). Gel consistency and gelatinization temperature exhibited non- significant correlation among themselves. Gelatinization temperature highly positive weak correlations with volume expansion ratio (r =0.33***).and water uptake (r= 0.27***). The characteristics of the various grains make them suitable for different food preparations and meet the preferences of wide categories of consumers. 
Description: A thesis submitted to the Department of Crop and Soil Sciences, Faculty of Agriculture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana in partial fulfillment of the requirement for the award of Master of Philosophy Degree in Agronomy (Plant Breeding), 2015
URI: http://hdl.handle.net/123456789/8096
Appears in Collections:College of Agric and Natural Resources

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