Proximate Composition and Sensory Qualities of Milk Produced from Five Varieties of Rice (Oryza sativa)
[1]
Folorunso A. A., Department of Nutrition and Dietetics, Federal Polytechnic, Bida, Nigeria.
[2]
Omoniyi S. A., Department of Home Science and Management, Federal University, Gashua, Nigeria.
[3]
Adeleye A. E., Department of Nutrition and Dietetics, Federal Polytechnic, Bida, Nigeria.
[4]
Okeke C. E., Department of Nutrition and Dietetics, Federal Polytechnic, Bida, Nigeria.
The study evaluated the proximate and sensory qualities of non-dairy milk produced from five varieties of rice (FARO57, FARO44, SIPI, DOKOGI and ACHA). The samples of milk produced were subjected to proximate analysis and sensory evaluation using standard methods. The result for proximate composition showed that there were significantly different (p < 0.05) in moisture content, crude fat, crude protein, carbohydrate and energy content. The result for proximate composition ranging for 12.06 to 16.05%, 2.97 to 4.06%, 6.10 to 7.67%, 0.49 to 0.55%, 0.54 to 1.54%, 71.65 to 76.50% and 348.00 to 365.50Kcal for moisture content, crude fat, crude protein, crude fibre, ash, carbohydrate and energy respectively. Also, there were significantly different (p < 0.05) in the results for sensory evaluation with values ranging from 3.06 to 4.18, 3.46 to 4.32, 3.62 to 4.24, 3.46 to 3.88 and 3.40 to 4.26 for taste, aroma, texture, colour and overall acceptability respectively. The study showed thatthe five varieties of rice had appreciable amount of protein contents and all sensory attributes of milk produced from the five varieties of rice were acceptable by the panelists with milk from FARO57 rice having the highest overall acceptability scores from the panelists.
Proximate Composition, Sensory Qualities, Varieties, Rice Milk, Non-Dairy Milk
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