Sahabi, A. and Vange, T and Ojo, G.O.S and Ochigbo, A.E. (2022) Evaluation of Physical, Chemical and Cooking Characteristics among Parents and F1 Hybrids in a 7 x 7 Diallel in Rice (Oryza sativa L.). European Journal of Food Science and Technology, 10 (4). pp. 1-9. ISSN 2056-5798(Print),2056-5801(online)
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Abstract
The study was carried out to determine the physical, chemical and cooking characteristics among parents used in the crosses and their F1 hybrids derived from the crosses. Parameters assessed include grain lengths of paddy, grain width of paddy, length by width ratio of paddy, length of milled rice, length by width ratio of milled rice, width of milled rice, milling recovery, water absorption rate on cooking, length of cooked rice, rate of elongation and weight of cooked rice, milled rice length dimension, grain textual appearance after cooking and aroma. Results obtained were analysed using Excel Plant Breeding tools (PB tools 1.3, 2013) and Statistical tools for Agricultural Research (STAR 2.0.1, 2013). Result showed significant difference for most of the parameters assessed.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | Professor Mark T. Owen |
| Date Deposited: | 15 Nov 2022 12:48 |
| Last Modified: | 15 Nov 2022 12:48 |
| URI: | https://tudr.org/id/eprint/1192 |
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