International Journal For Multidisciplinary Research

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Rice Landrace Varieties and Fatty Acid Diversity: Profiling of Fatty Acid Variability of Parboiled and Un-parboiled Abakaliki Rice Landraces in Nigeria

Author(s) Anyairo Chioma Stella, Obaji Ndubuisi Raymond, Elechi Jasper Okoro Godwin, Ogah Onwuchekwa
Country Thailand
Abstract Rice (Oryza sativa) is among Nigeria's top priority staple crops that play a role in food security and livelihood resilience within the household. Different varieties of rice landraces are grown in Nigeria; Abakaliki rice is grown in Ebonyi State and consumed in almost all parts of the country. This study evaluated the fatty acid composition of parboiled and un-parboiled Abakaliki rice landraces. The GC-MS analysis revealed that myristic, myristoleic, oleic, linoleic and vaccenic fatty acids were the most dominant in the rice landraces. In addition, all study samples contain a total amount of vaccenic (34.45%), oleic (33.36%) and myristic (21.68%) fatty acid, however myristoleic (3.3%) and linoleic (7.5%) fatty acid is in low amount. This study reveals that these fatty acids are 63.82% higher in the parboiled rice cultivars than in the un-parboiled rice.
Keywords Abakaliki, Parboiled Rice, Vaccenic Acid, Fatty Acids, Landrace, Nigeria
Field Biology > Agriculture / Botany
Published In Volume 4, Issue 6, November-December 2022
Published On 2022-11-04
Cite This Rice Landrace Varieties and Fatty Acid Diversity: Profiling of Fatty Acid Variability of Parboiled and Un-parboiled Abakaliki Rice Landraces in Nigeria - Anyairo Chioma Stella, Obaji Ndubuisi Raymond, Elechi Jasper Okoro Godwin, Ogah Onwuchekwa - IJFMR Volume 4, Issue 6, November-December 2022. DOI 10.36948/ijfmr.2022.v04i06.957
DOI https://doi.org/10.36948/ijfmr.2022.v04i06.957
Short DOI https://doi.org/grb6cs
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