ISSN:
1573-9104
Keywords:
rice (Oryza sativa L.)
;
grain quality
;
protein
;
price
;
physical properties
;
amylose content
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract A survey of rice in retail markets of Madagascar with emphasis on the surplus regions of Marovoay and Lac Alaotra and the deficient area, Antananarivo City showed rices of Madagascar to be predominantly medium-long, medium-shaped, with high apparent amylose content, low gelatinization temperature, and soft, hard or medium gel consistency. Mean protein content was 7.5%. Percent white grains among red and white grains ranged from 0 to 100% (mean 56%), head rice 0–94%, translucency 6–66% and Kett whiteness 12–48%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02193776
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