African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 809

Full Length Research Paper

Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria

Chinenye Eberechukwu Azuka
  • Chinenye Eberechukwu Azuka
  • Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, Nigeria.
  • Google Scholar
Iro Nkama
  • Iro Nkama
  • Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, Nigeria.
  • Google Scholar
Chinwendu Rachael Eze
  • Chinwendu Rachael Eze
  • Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, Nigeria.
  • Google Scholar
Nahemiah Danbaba
  • Nahemiah Danbaba
  • National Cereals Research Institute (NCRI), Badeggi, P. M. B. 8 Bida, Niger State, Nigeria.
  • Google Scholar
Felix Uzochukwu Asoiro
  • Felix Uzochukwu Asoiro
  • Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka. 41000, Nigeria.
  • Google Scholar


  •  Received: 13 December 2018
  •  Accepted: 02 April 2019
  •  Published: 30 June 2019

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Oko AO, Ubi BE, Danbaba N (2012). Rice cooking quality and physico-chemical characteristics: a comparative analysis of selected local and newly introduced rice varieties in Ebonyi State, Nigeria. Food and Public Health 2(1):43-49.

 
 

Pachuau L, Dutta RS, KumarRoy P, Kalita P, Lalhlenmawia H (2017). Physicochemical and disintegrant properties of glutinous rice starch of Mizoram, India. International Journal of Biological Macromolecules 95:1298-1304.
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Ravi TT (2018b). Top 25 Foods High in Zinc You Should Include In Your Diet. Available at: 

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