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
DOI	https://doi.org/10.36948/ijfmr.2022.v04i06.957
Short DOI	https://doi.org/grb6cs

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9687-828-838	editor@ijfmr.com

International Journal For Multidisciplinary Research