Grain quality characteristics of rice in Madagascar retail markets |
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| Authors: | Andrianilana Fidelis Rasolo Francois Rakotonjanahary Roland Bienvenido O Juliano Consuelo M Perez J C Flinn B B Shahi |
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| Institution: | (1) Departement Recherche Developpement, FOFIFA (Centre National de la Recherche Applique au Developpement Rural, Ministere de la Recherche Scientifique et Technologie pour le Developpement, Antananarivo, Madagascar;(2) Recherche Agronomique, FOFIFA (Centre National de la Recherche Applique au Developpement Rural, Ministere de la Recherche Scientifique et Technologie pour le Developpement, Antananarivo, Madagascar;(3) Cereal Chemistry, International Rice Research Institute, Los Baños, Laguna, Philippines;(4) Agricultural Economics Departments, International Rice Research Institute, Los Baños, Laguna, Philippines;(5) Rice Breeder, International Rice Research Institute, B.P. 4151, Antananarivo, Madagascar |
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| 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%. |
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| Keywords: | rice (Oryza sativa L ) grain quality protein price physical properties amylose content |
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