CALIDAD MOLINERA DEL ARROZ (Oryza sativa L.) CULTIVAR SFL-11, EN MUESTRAS PROVENIENTES DE CUATRO ZONAS PRODUCTORAS DEL ECUADOR

Abstract

Rice (Oryza sativa L.) is a key food ingredient in Ecuador, thanks to the fact that it is among the products with the greatest demand throughout the country and is the only cereal consumed as such, with no more processing than shelling and polishing. It is important to analyze variables of the milling quality of the production that occur in the different Ecuadorian rice-producing localities. The main objectives of this research were: To describe the milling quality of samples of rice variety of SFL-11, from four producing areas; and to determine the influence of the four rice-producing localities on the milling quality of the SFL-11 rice variety. The samples were analyzed in the Grain Quality Laboratory of the Faculty of Agricultural Sciences of the Technical University of Babahoyo. The studied variables were Impurities (g), husk (g), dust (g), classified rice (g) or whole grains, broken grains, amylose content (%) and protein content (%). A Complete Random Block Design (DBCA) and analysis of variance with 4 treatments (localities) and 10 repetitions per treatment were used, descriptive statistics, correlations, principal components analysis ACP, and Tukey's test at 5% were also used.  As for the results, the best milling quality was reported by samples from the Santa Lucia area, presenting the highest percentage of 64.4% of classified rice or whole grain and less broken rice.