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.
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Iro Nkama
  • Iro Nkama
  • Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, Nigeria.
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Chinwendu Rachael Eze
  • Chinwendu Rachael Eze
  • Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, Nigeria.
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Nahemiah Danbaba
  • Nahemiah Danbaba
  • National Cereals Research Institute (NCRI), Badeggi, P. M. B. 8 Bida, Niger State, Nigeria.
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Felix Uzochukwu Asoiro
  • Felix Uzochukwu Asoiro
  • Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka. 41000, Nigeria.
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  •  Received: 13 December 2018
  •  Accepted: 02 April 2019
  •  Published: 30 June 2019

How to cite this article

APA /
Azuka, C. E., Nkama, I., Eze, C. R., Danbaba, N., & Asoiro, F. U. (2019). Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria. African Journal of Food Science, 13(6), 120-128.
Chicago /
Chinenye Eberechukwu Azuka, Iro Nkama, Chinwendu Rachael Eze, Nahemiah Danbaba and Felix Uzochukwu Asoiro. "Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria." African Journal of Food Science 13, no. 6 (2019): 120-128.
MLA /
Chinenye Eberechukwu Azuka, et al. "Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria." African Journal of Food Science 13.6 (2019): 120-128.