Proximate composition, mineral nutrients and functional properties of Digang, NERICA-1 and NERICA-2 rice varieties from Ghana

The proximate composition, mineral nutrients and functional properties of flours of three rice varieties from Ghana were investigated. Moisture ranged from 11.65% in NERICA-2 to 12.23% in NERICA-1. Ash was in the range of 0.55%in NERICA-2 to 0.90% in NERICA-1. NERICA-2 had the highest crude protein content (8.13%) while NERICA-1 had the least (7.43%).For crude fat, NERICA-2 recorded the highest amount (0.77%) while the lowest (0.14%) was recorded for Digang. NERICA-2 had the highest crude fibre (0.87%) and the least (0.67%) was obtained for NERICA-1. Carbohydrate content of the rice varieties ranged between 78.03%in NERICA-2 and 78.25% in Digang. NERICA-1 had the highest calcium content (84.01mg/100 g) and the least (81.26mg/100 g) was found in NERICA-2. NERICA-2 had the highest magnesium content (82.97mg/100g) and the least (63.53 mg/100g) was found in NERICA-1.The phosphorus content ranged from 67.71mg/100 gin NERICA-1 to 94.93mg/100 gin NERICA-2 and the iron content ranged from 42.94mg/100g in NERICA-2 to 47.35mg/100 gin NERICA-1. The functional properties of the rice flours ranged from 131.99% (NERICA-2) to 148.08% (Digang) water absorption capacity; 4.16 (NERICA-2)to 6.25 (NERICA-1)swelling capacity and 5.94% (NERICA-1)to 7.66% (NERICA2) solubility. The results obtained are promising for use of these rice varieties to improve food security.