Elizabeth Ugbede Ohuoba1*, Yusuf Rashidat Oluwafunmilayo1, Onwuchekwa Amarachi Ihedinachi2 and Ernest Eguono Emorjorho2

Six locally processed rice assertions each from Benue (gboko), Abuja (gwawalada), Kaduna (Kaduna rice), Nasarawa (keffi), Niger (kpakuti) and Kogi (anyigba) and a Thailand processed rice brand, “tomato”, where studied for their physical characteristics and proximate compositions. The grain lengths and widths varied from 5.75-7.31mm and 1.66 – 3.90 mm respectively and they differed with assertions (P<0.05).The lengths per widths of the different assertions of rice ranged between 2.61mm to 4.15 mm. The 1000 grains per weight ranged between 20.90 to 22.63 grams and 21.70 grams in tomato. Niger (kpakuti) had the least weight and Benue (gboko) and Nasarawa (keffi) had the highest. The highest volume per unit measure of rice from an enamel cylindrical milk cup used for selling rice ; per standard market cup varied from 270.46 to 283.37 mL and they deferred (P<0.05). Nasarawa (keffi) had the least and Abuja (gwagwalada) had the highest volume. Weight per standard cup was between 215.51 g - 224.97 g with Kaduna (Kaduna rice) and Tomato having the highest values. Price per cup was in the range of one hundred and twenty five naira (#125) to one hundred and forty naira per enamel cup (#140). Niger (kpakuti) rice and tomato were being sold for one hundred and fifty naira (#150). The fat content varied from 0.75 -2.65 % while the control sample i.e. tomato had fat content of 0.06 % and they differed significantly (P<0.05). Kaduna (Kaduna rice) had the highest value of 2.65 % and Kogi (anyigba) rice had the least value of 0.75 %. Ash contents ranged between 1.38 % in Kogi (anyigba) rice to 7.50 % highest value in Kaduna (kaduna rice). The moisture contents were highest in Benue (gboko) rice with a value of 11.33 % while the least value was found in Nassarawa (keffi) rice with a moisture content of 6.06 %. Carbohydrate content were in the range of 75.01 % to 8.96 % and it differed with varieties (P<0.05). Nasarawa (keffi) rice had the highest value of 80.96 % followed by Kogi (anyigba) rice with a value of 79.33 %. Keywords: Physical, assertions, indigenous, North Central Nigeria.

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