title: Grain quality characteristics of rice in Madagascar retail markets.
abstract: A survey of rice in retail markets of Madagascar with emphasis on the surplus regions of Marovoay and Lac Alaotra and the deficient area, Antananarivo City showed rices of Madagascar to be predominantly medium-long, medium-shaped, with high apparent amylose content, low gelatinization temperature, and soft, hard or medium gel consistency. Mean protein content was 7.5%. Percent white grains among red and white grains ranged from 0 to 100% (mean 56%), head rice 0-94%, translucency 6-66%, and Kett whiteness 12-48%.
authors.affiliation: Departement Recherche Developpement, Ministere de la Recherche Scientifique et Technologie pour le Developpement, Antananarivo, Madagascar.
authors.forename: A
authors.initials: A
authors.lastname: Fidelis
authors.forename: R
authors.initials: R
authors.lastname: Francois
authors.forename: R
authors.initials: R
authors.lastname: Roland
authors.forename: B O
authors.initials: BO
authors.lastname: Juliano
authors.forename: C M
authors.initials: CM
authors.lastname: Perez
authors.forename: J C
authors.initials: JC
authors.lastname: Flinn
authors.forename: B B
authors.initials: BB
authors.lastname: Shahi
mesh_terms: D000688:Amylose / Q000032:analysis; D003124:Colorimetry; D005502:Food / Q000191:economics / Q000592:standards*; D005511:Food Handling; D008270:Madagascar; D012275:Oryza / Q000032:analysis / Q000191:economics; D011506:Proteins / Q000032:analysis; D011786:Quality Control
chemical_list: D011506:Proteins; D000688:Amylose