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ABSTRACT
In 2020, between 720 and 811 million people faced hunger under the shadow of covid-19. Hence, there is a need for a sustainable increase in rice production to improve global food security and contribute to poverty alleviation. In Nigeria, rice is important for several reasons including being a major contributor to internal and sub-regional trade.
This study was carried out to determine the cooking quality as well as acceptability of Nigerian rice varieties. Five rice samples (Big bull rice, Omu rice, Ekpoma rice, Mafa rice and Ofada rice) were cooked at 30, 35 and 40 minutes. After which they were observed for differences in grain length, width and shape before and after cooking. The moisture content of the rice and elongation ratio was calculated after cooking the rice samples and the pH of the rice water after cooking was recorded. Sensory evaluation was carried using 10 respondents to determine the acceptability of the rice varieties.
The results of this study showed a significant change in the length of the grains after cooking. The Rice samples were also observed to have elongated length wise and thus can be classified as high-quality rice. The width of the rice sample also changed upon cooking and the rice was observed to have doubled in weight. Sensory evaluation of the rice samples indicated that Ofada rice and Mafa rice as the best qualities and was highly accepted by the consumers
