Table 2.

Effect of atmospheric pressure parboiling steaming time on the physicochemical and nutritional properties of four rice varieties cultivated in Benin

Steaming time	Head rice yield (%)	Chalkiness (%)	Final viscosity (cP)	Hardness (N)	Stickiness (gsec)	Apparent amylose (%)
25	64.2 aa	0.00 b	755 d	51.2 a	−2.4 c	25.2 ab
5	32.7 b	0.39 b	2,095 b	45.6 b	−3.8 b	25.0 ab
15	61.3 a	0.01 b	1,141 c	50.0 a	−3.0 bc	25.1 ab
45	67.3 a	0.00 b	389 f	50.8 a	−2.3 c	24.2 b
0	18.8 c	34.9 a	2,985 a	33.4 c	−5.2 a	25.5 a
35	65.7 a	0.00 b	542 e	48.6 a	−2.4 c	24.5 ab
Pr > F (Model)	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Adjusted R 2	.86	.98	.98	.85	.76	.83

	Alkaline spreading value	Cooking time (min)	Volume expansion ratio	Water uptake ratio	Total starch (%)	Lipid (%)
25	6.4 a	21.1 b	2.03 bc	1.2 b	84.5 a	1.13 a
5	6.5 a	20.5 bc	2.09 bc	1.2 b	85.0 a	1.14 a
15	6.5 a	20.9 b	2.08 bc	1.2 b	85.7 a	1.26 a
45	6.5 a	21.0 b	2.02 c	1.1 b	85.5 a	1.25 a
0	5.5 b	19.8 c	2.28 a	1.5 a	84.7 a	0.73 b
35	6.5 a	22.5 a	2.17ab	1.2 b	83.2 a	1.31 a
Pr > F (Model)	<0.0001	<0.0001	<0.0001	<0.0001	0.000	<0.0001
Adjusted R 2	.73	.85	.88	.62	.42	.73

	Protein (%)	Phosphorus (%)	Potassium (mg/kg)	Calcium (mg/kg)	Magnesium (mg/kg)	Sodium (mg/kg)
25	10.5 a	0.134 a	1,961 a	94.0 a	462 a	62.9 ab
5	10.6 a	0.133 a	1,923 a	88.0 a	428 a	75.0 a
15	10.4 a	0.128 a	1,913 a	92.2 a	428 a	59.9 ab
45	10.5 a	0.140 a	1,981 a	90.3 a	444 a	56.1 b
0	9.90 b	0.102 b	1,198 b	98.6 a	284 b	62.7 ab
35	10.3 a	0.133 a	1,852 a	86.8 a	412 a	51.3 b
Pr > F (Model)	<0.0001	<0.0001	<0.0001	0.459	<0.0001	0.001
Adjusted R 2	.92	.57	.56	.007	.58	.37

^aIndicates that least square means with the same letter are significantly different at the 5% level.