Effect of domestic cooking methods on the physical, chemical and sensory properties of rice (Oryza Sativa) Department: Food Science Technology By: folabest Project ID: 5176 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe objective of the present investigation was to determine the effect of three cooking methods viz. white, Jollof and fried on physical, proximate composition and antinutrient properties of four varieties of rice (local, Olam, Ofada and foreign). White rice was prepared by boiling in water and serving separately with stew. Jollof was cooked with ingredients after the rice was parboiled, while fried rice was prepared by frying parboiled rice mixed with ingredients. Cooked rice was evaluated for their dimension, proximate, antinutrient compositions and sensory properties using standard methods. Their grain length and breadth varied from 3.12– 8.06 mm and 2.14– 2.63 respectively and they differed with varieties (P0.05). The length and breadth ratio were from 1.46– 3.50 with significant differences among varieties. The 1000 grain weight were between 16.97 g and 19.23 g. Local rice had the least weight and Ofada had the highest 1000 kernel weight. The Ofada had the longest cooking time of 25.29 minutes followed by the foreign rice with 20.12 minutes and the local rice had the slowest cooking time of 17.00 minutes. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour