TITLE:
Changes in Some Nutritional and Mineral Components of Nerica Rice Varieties as Affected by Field Application with Mycorrhiza and Chemical Fertilizer in Northern Cameroon
AUTHORS:
Maurice Gandebe, Albert Ngakou, Robert Ndjouenkeu
KEYWORDS:
Nerica Rice, Mycorrhiza, Nutritional Properties, Mineral Contents, Chemical Fertilizer
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.8,
August
24,
2017
ABSTRACT: Rice as staple food is the most important and valuable cereal crop in Cameroon, particularly in rural areas where poor population cannot afford to cook and eat at their convenience. With the outbreak of Nerica varieties, it is important to evaluate and compare their nutritional and mineral properties to those of the local ones prior to their vulgarisation. Therefore, some nutritional and mineral properties of 4 Nerica and a local seeds varieties used in this study were harvested from control (T0), chemical fertilizer (TE), mycorrhiza (TM) applied plants, or their mixture (TEM). These seeds originating from Wakwa and/or Yagoua experimental sites were assessed and compared in a split-plot design (4 × 5) × 3 between treatments (4) and varieties (5). The local DIR-95 variety had values close to those of Nerica varieties in all the parameters assessed. Protein contents ranged from 17.66% - 24.35%, and was higher than those reported in rice samples elsewhere. All the studied varieties were classified as high amylose rice, and therefore, their textures in cooked form should be less sticky and harder, which is convenient to the diet behavior of many consumers. The relative low Fe content in Nerica rice suggest that these varieties may be resistant to Fe accumulation in seeds. The P, N, Mg contents were found to be more elevated in seeds harvested from mycorrhiza or chemical fertilizer applied plants, with Nerica seeds variety FKR62-N as the best of all in nutrients mineral and nutritional compositions. These results confirm varietal and site influences on proximate and mineral contents in the studied rice varieties.