International Journal of Plant & Soil Science

The biochemical qualities of rice, amylose content (AC), gelatinisation temperature (GT)/alkali spreading value (ASV), and gel consistency (GC) strongly influence consumer preference. In Nigeria, consumers generally prefer intermediate AC (20–25%) for soft, non-sticky rice, yet many local varieties fall outside this range, producing firmer gels and harder cooked rice. This study evaluated cooking and eating qualities of sixteen rice genotypes sourced from Malaysia and the Africa Rice Centre, Nigeria, focusing on biochemical attributes and genetic variability. A field experiment used a randomised complete block design with three replications; standard crop management practices were applied until harvest. Laboratory assays measured AC colourimetrically with iodine after methanol defatting and starch gelatinisation at 40 °C for 48 hours; solutions were titrated to pH 4.5–4.7 and read at 620 nm. GC was determined from flour obtained by grinding 8–10 milled grains for 40 seconds. GT/ASV was estimated from the extent of spreading and clearing of ten intact milled kernels in alkaline solution. Analysis of variance showed highly significant variation for most traits, except grain length and width. Coefficients of variation ranged from 22.7% (tillers per hill) to 1.0% (days to panicle initiation and maturity). AC among genotypes ranged from 9.3% (MRQ 74) to 21% (NL 19). All genotypes produced soft gels (GC 61–80 mm). ASV and GT profiling identified MRQ 76, MRQ 269, NL 19, NL 25, NL 11, BW 348-1, FARO 44, FARO 57, IRRI 154, and NL 34 as high-GT genotypes. Three genotypes—WITA 4, NL 30 and MRQ 74— exhibited high ASV and low GT, making them preferable for desirable cooking and eating quality. These findings highlight substantial genetic variation in key biochemical traits, offering targets for breeding programmes aimed at aligning local varieties with consumer preferences. Selecting genotypes with intermediate AC and low GT could improve texture consistency and market acceptance, while maintaining agronomic performance under cultivation conditions.