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Characterization of diverse rice accessions for protein content and its correlation
with starch properties
Maxwell Darko Asante, PhDCSIR-Crops Research Institute
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Outline• Introduction
• Materials and Methods
• Results and Discussion
• Summaries and Conclusions22
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Introduction
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Source: FAO,2010
•Average rice production growth rate=3.18% •Average rice consumption growth rate= 4.52%Widening rice supply gap in SSA Rice imports=10.7 million MT (FAO, 2012)
Average paddy yield (tons/ha) •West Africa: 1.62•Central Africa: 0.96•Eastern Africa: 2.20•Southern Africa: 0.91•SSA: 1.51
Rice self-sufficiency status in AfricaRice is the fastest growing food source in Africa
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Rice in Ghana• Per capita
consumption of rice has increased sharply the last two decades
• But 60-70% of rice consumed (about 1 million MT of milled rice per annum) is imported
• About US$300 million is spent annually on rice imports
Source: MOFA
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1980 1985 1990 1995 2000 2005 2010 20150
5
10
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25
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50
Per capita consumption in Ghana
YearRi
ce c
onsu
mpti
on (K
g/pe
rson
/yea
r)
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Reasons for Ghana’s high dependence on rice imports
• Low levels of investment in:
– Research
– Production
– Marketing
• This has resulted in:
– Low production levels
– Poor grain quality6
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The rice grain is basically made of starch:
• Starch (~94%)
• Protein (~5%)
• Lipids (~1%)
Source: IRRI
Rice grain quality
77
However, variation in the amount of protein in differentrice varieties has been reported
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Importance of having rice with higher protein levels
• Rice is the main staple for most poor and malnourished families in Asia and sub-Saharan Africa
• The nutrition of rice consumers in poor countries can be improved by eating rice with higher protein content
• However, high protein content in rice may affect cooking and eating quality which is mainly determined by starch physicochemical properties
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Objectives • To determine the protein content of a
diverse set of rice accessions
• To determine the correlation between protein content and starch properties including apparent amylose content (AAC), alkaline spreading value (ASV) and paste viscosity properties (RVA) in a diverse set of rice accessions
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Materials & Methods
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Plant Materials
• A total of 88 rice genotypes were used for the study – 65 rice accessions (breeding germplasm
from Ghana referred to African genotypes in this report)
– 23 U.S. cultivars (obtained from the USA)
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Determination of protein content
• Protein content was determined by a nitrogen gas analyzer (Leco FP-2000)
• Total crude protein was calculated from the nitrogen content of the processed grain using the formula percentage nitrogen × 5.95 = percentage protein
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Auto Analyzer 3 machine was used to measure amylose content
RVA was used to measure paste viscosity properties
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RESULTS
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Protein Content of African Rice Genotypes
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Prot
ein co
nten
t (%)
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Protein Content of USA Rice Genotypes
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Prot
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Cont
ent (
%)
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Correlation amongst starch properties and protein content
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Traits AAC ASV PV HPV CPV BD SB CS Stability SB ratio
ASV 0.01
PV -0.55*** 0.21
HPV -0.16 0.31** 0.76***
CPV 0.27* 0.29** 0.46*** 0.88***
BD -0.68*** 0.02 0.76*** 0.16 -0.18
SB 0.74*** 0.10 -0.45*** 0.19 0.59*** -0.87***
CS 0.59*** 0.19 0.01 0.50*** 0.86*** -0.49*** 0.86***
Stability 0.41*** 0.21 -0.14 0.51*** 0.69*** -0.74*** 0.83*** 0.70***
SB ratio 0.68*** -0.15 -0.82*** -0.65*** -0.22* -0.60*** 0.53*** 0.30* 0.03
Ptime 0.21 0.25 0.10 0.36*** 0.45*** -0.20 0.36*** 0.42*** 0.39*** 0.00
Protein 0.31** -0.12 -0.52*** -0.23* 0.00 -0.57*** 0.47*** 0.24* 0.36*** 0.45***
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Summaries
• Protein content (PC) of African and U.S. rice genotypes were 6.2—13.9% and 5.5—11.3% respectively
• There was positive correlation between PC and, AAC and setback viscosity
• Correlation between PC and breakdown viscosity was negative
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Conclusions• The results indicate that rice with high
protein is likely to have higher AAC and SBV, and lower BDV implying poorer cooking quality
• However, a local African variety with the highest protein content of 13.9% also had an intermediate AAC of 21.1% making it nutritious and suitable for eating by most rice consumers
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Acknowledgement
USDA CollaboratorsCRI Team