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The aim of this study was to characterize the newly released different upland rice varieties grown at two representative locations in Ethiopia. This experiment was conducted in factorial design arranged in completely randomized design with three replications. The factors considered were variety (Hidassie, Kokit, NERICA-3, NERICA-4, NERICA-12 and NERICA-13), and growing location (Fogera and Pawe). Collected samples were processed to brown rice and analyzed for selective physical, proximate, cooking, functional, mineral, and color properties. The results showed that the growing location and variety had a significant effect (P ≤ 0.05) on rice quality attributes. The variety Kokit was the most consistent in terms of hectoliter weight, alkali-spreading value, grain weight, amylose, and grain thickness. The mean minimum cooking time of the varieties had ranged from 6.67 to 28.0 min. The gelatinization temperature of upland brown rice varieties varied from 59 to 78.33°C. NERICA-4 grown at Pawe had significantly higher gelatinization temperature (78.33°C) compared to others. The protein content was higher in all the studied varieties grown at Pawe (9.82 to 10.29%) than the varieties grown at Fogera (6.34 to 8.44%). The maximum values for manganese (23.52 mg/kg), magnesium (1091.31 mg/kg) and zinc (25.95 mg/kg) were found in Hidassie grown at Fogera. Similarly, the highest Fe content (70.6 mg/kg) was found in NERICA-3 at Pawe. The current findings will be highly useful for the researchers and processers in the field of rice research and development.

In Ethiopia, the cultivation of lowland rice varieties is recently introduced. However, the physicochemical and functional characteristics of these varieties are not reported. Therefore, this study was conducted to determine the physicochemical properties, proximate and mineral compositions, and cooking and functional properties of the six rice varieties (Demozie, Ediget, FOFIFA, Gumara, Hiber, and X-jigna) cultivated in two locations (Fogera and Pawe). Grain length, length-breadth (L/B) ratio, and thousand kernel weights (TKW) were within the ranges 5.16-7.19 mm, 1.81-2.6 mm, and 22.13-29.43 g, respectively. FOFIFA from Pawe was characterized by the highest values for grain length (7.19 mm) and TKW (29.43 g). The crude protein, ash, and fiber contents were within the rages of 5.56-1.02, 0.47-1.58, and 2.16-3.66%, respectively. Varieties from Pawe contained significantly higher protein compared with Fogera. X-jigna from Pawe had the highest amylose content (26.57%) and alkaline spread value (ASV, 7.1), as well as the lowest for gelatinization temperature (64.33 °C) compared to others. The minimum cooking time ranged from 7.67 min for Hiber to 48.0 min for Gumara - both from Pawe. Gruel solid loss, water uptake ratio, and kernel elongation varied at 1.16-2.55, 1.34-1.46, and 1.04-1.17%. The calcium, zinc, iron, magnesium, and manganese contents were within the ranges of 0.60-19.60, 1.49-3.56, 1.21-9.26, 63.18-120.88, and 1.42-4.02 mg/ 100 g, respectively. Water absorption (WAI) and water solubility (WSI) indices were within the ranges of 6.03-6.20 g/g and 2.49-3.61 g/g, respectively. Gumara and Fogera had the highest (13.91) a* (redness) color value compared to others. All of the quality characteristics considered in this investigation were markedly influenced (p < 0.01) by the variety and growing location. It could be concluded that the use of different rice varieties cultivated at different locations yielded products with significantly different rice quality attributes. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize the newly released different upland rice varieties grown at two representative locations in Ethiopia. This experiment was conducted in factorial design arranged in completely randomized design with three replications. The factors considered were variety (Hidassie, Kokit, NERICA-3, NERICA-4, NERICA-12 and NERICA-13), and growing location (Fogera and Pawe). Collected samples were processed to brown rice and analyzed for selective physical, proximate, cooking, functional, mineral, and color properties. The results showed that the growing location and variety had a significant effect (P ≤ 0.05) on rice quality attributes. The variety Kokit was the most consistent in terms of hectoliter weight, alkali-spreading value, grain weight, amylose, and grain thickness. The mean minimum cooking time of the varieties had ranged from 6.67 to 28.0 min. The gelatinization temperature of upland brown rice varieties varied from 59 to 78.33°C. NERICA-4 grown at Pawe had significantly higher gelatinization temperature (78.33°C) compared to others. The protein content was higher in all the studied varieties grown at Pawe (9.82 to 10.29%) than the varieties grown at Fogera (6.34 to 8.44%). The maximum values for manganese (23.52 mg/kg), magnesium (1091.31 mg/kg) and zinc (25.95 mg/kg) were found in Hidassie grown at Fogera. Similarly, the highest Fe content (70.6 mg/kg) was found in NERICA-3 at Pawe. The current findings will be highly useful for the researchers and processers in the field of rice research and development. [ABSTRACT FROM AUTHOR]