Table 4.
Relationship between physicochemical, cooking, and nutritional properties of some rice varieties cultivated in Benin
| Variables | HRY | Chalk | FV | Hard | Stick | AAC | ASV | CT | VER | WUR | TSC | Lipid | Protein | P | K | Ca | Mg |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| HRY | 1.00 | ||||||||||||||||
| Chalk | −0.59* | 1.00 | |||||||||||||||
| FV | −0.69* | 0.60* | 1.00 | ||||||||||||||
| Hard | 0.59* | −0.51* | −0.65* | 1.00 | |||||||||||||
| Stick | −0.17 | 0.23 | 0.68* | −0.42* | 1.00 | ||||||||||||
| AAC | −0.18 | 0.17 | −0.27*** | 0.24*** | −0.60* | 1.00 | |||||||||||
| ASV | 0.25*** | −0.70* | −0.36*** | 0.00 | −0.13 | −0.14 | 1.00 | ||||||||||
| CT | 0.31*** | −0.09 | −0.13 | 0.57* | 0.11 | 0.04 | −0.30*** | 1.00 | |||||||||
| VER | −0.03 | 0.26*** | 0.05 | 0.21 | −0.01 | 0.47* | −0.34*** | 0.51* | 1.00 | ||||||||
| WUR | −0.46* | 0.33*** | 0.32*** | −0.68* | 0.07 | 0.10 | 0.15 | −0.64* | −0.15 | 1.00 | |||||||
| TSC | −0.13 | 0.03 | −0.26*** | 0.17 | −0.43* | 0.36*** | −0.05 | −0.07 | −0.13 | −0.07 | 1.00 | ||||||
| Lipid | 0.23 | −0.41* | −0.33*** | −0.09 | −0.17 | −0.05 | 0.64* | −0.42* | −0.30*** | 0.24*** | −0.20 | 1.00 | |||||
| Protein | 0.27* | −0.01 | 0.17 | 0.39** | 0.43* | −0.24*** | −0.34*** | 0.78* | 0.45* | −0.60* | −0.33*** | −0.42* | 1.00 | ||||
| P | 0.38** | −0.38* | −0.20 | 0.39** | 0.06 | −0.28*** | 0.03 | 0.46* | 0.01 | −0.49* | −0.03 | −0.33*** | 0.52* | 1.00 | |||
| K | 0.51* | −0.50* | −0.38* | 0.50* | −0.09 | −0.26 | 0.12 | 0.36*** | −0.14 | −0.58* | 0.00 | −0.04 | 0.43* | 0.75* | 1.00 | ||
| Ca | −0.08 | 0.10 | 0.16 | −0.18 | 0.15 | −0.03 | 0.06 | 0.02 | 0.00 | 0.13 | −0.13 | −0.17 | 0.07 | 0.43* | 0.24*** | 1.00 | |
| Mg | 0.43* | −0.47* | −0.22 | 0.50* | 0.13 | −0.27*** | 0.13 | 0.56* | 0.09 | −0.56* | −0.12 | −0.18 | 0.64* | 0.86* | 0.76* | 0.38** | 1.00 |
| Na | −0.08 | 0.06 | 0.15 | 0.27*** | −0.02 | 0.14 | −0.34*** | 0.45* | 0.32*** | −0.46* | 0.09 | −0.51* | 0.42* | 0.33*** | 0.19 | 0.16 | 0.31*** |
HRY, head rice yield; Chalk, chalkiness; FV, final viscosity; Hard, cooked grain hardness; Stick, cooked grain stickiness; AAC, apparent amylose content; ASV, alkaline spreading value; CT, cooking time; VER, volume expansion ratio; WUR, water uptake ratio; STC, total starch content; P, phosphorus content; K, potassium content; Ca, calcium content; Mg, magnesium content; Na, sodium content.
*p < .0001;**p < .001;***p < .05.