Evaluation of the nutritional and sensory attributes of two aromatic rices varietes from northern Madagascar "Mogodro and Madame Rose"

Biological Sciences

This study involved four white rice varieties, Mogodro, Madame Rose, Basmati, and Makalioka, focused on enhancing Madagascar’s food resources by assessing the nutritional and sensory attributes of two aromatic rice varieties from the northern region. Nutritional analysis covered lipids, proteins, amino acids, carbohydrates, starch, amylose, amylopectin, essential minerals (P, Ca, Mg, K, Fe, Zn), and energy content. Culinary characteristics such as cooking time, grain expansion, and organoleptic properties like texture, smell, taste, and color were also studied. The results showed moisture content between 12.03% and 12.85%, lipid content from 1.13% to 2.26% DM, and protein levels ranging from 7.25% to 8.63% DM. The essential amino acids represented over 32% of total amino acids, with lysine being the limiting amino acid. Carbohydrate content varied from 88.93% to 91.04% DM, starch levels ranged from 78.01% to 89.22% DM, and amylose content varied between 18% and 30% DM. Ash content ranged from 0.47% to 0.63% DM. Mineral elements like iron and zinc were abundant (2-17 mg; 2-2.31 mg % DM), and the samples were also a good source of potassium and magnesium (97-178.67 mg; 56-84.25 mg % DM). The energy values ranged from 403.35 to 408.78 Kcal. All rice varieties cooked in 19 to 22 minutes, though the aromatic varieties expanded less than Makalioka. Sensory evaluations showed high appreciation for the texture, odor, taste, color, and overall quality, meeting the preferences of Malagasy consumers. Consequently, Mogodro and Madame Rose, despite being less available on the market, offer promising alternatives, enriching consumer choices and opportunities for Malagasy producers.

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