Agronomic evaluation of rain fed rice varieties in Seke - Banza area, Democratic Republic of Congo

Six rain fed rice varieties from INERA (National Institute for Agronomic Study and Research) YANGAMBI center were cultivated at INERA GIMBI station. The objective was to get high yield rain fed rice varieties adapted to Seke-Banza area conditions in view to increase farmers’ production and to reduce import of rice in the country. This evaluation will also permit the diversification of rain fed rice varieties in investigation area. Randomized bloc design with four replications was used to evaluate the height of plant at the end of flowering (cm), number of days for plant flowering, number of maturity days, diseases resistance, number of panicles per square meter, weight of 1000 grains (g), grains yield (t/ha) and panicle length (cm). Compared to control (NERICA4), significant difference was detected between tested materials (P≥0.05). All varieties produced high values of evaluated parameters than control. Three varieties were more effective: NERICA11 (4.942 t/ha), LIENGE (4.514 t/ha) and WAB 897-B-B-B-B-2 (4.183 t/ha). Evaluated materials were found to be resistant to diseases but susceptible to attacks of borer insects. Weight of 1000 grains was correlated to the plants height, the panicles length and the grains yield. Number of panicles/m² was correlated to grains yield and to panicles length. A positive correlation was observed between grains yield and panicles length. Number of days for plants flowering was correlated to number of maturity days. Tested materials can be cultivated in Seke-Banza area conditions in order to improve farms rain fed rice production, increase their income and contribute to reduce rice import in the country.Keywords: Rain fed rice variety, high yield, climate condition

Mise au point d’une farine précuite à base de maïs (Zea mays) et de soja (Glycine max) par la méthode traditionnelle

Une farine précuite mise au point par la méthode traditionnelle selon deux modes de préparation, à savoir la voie humide et la voie sèche, a été étudiée. Sa valeur bromatologique, sa viscosité et ses caractéristiques organoleptiques ont été évaluées. La présente étude avait pour objectif de mettre au point un aliment infantile précuit à l’aide des ingrédients localement produits, en vue de contribuer à la lutte contre la malnutrition protéino-energétique en RDC. Une diminution sensible de la teneur en protéine a été observée surtout avec la farine préparée par voie humide. Cependant, les bouillies préparées à base de cette dernière ont été les plus appréciées sur le plan organoleptique. Les farines à dose élevée en maïs ont été plus visqueuses et donc plus précuites que d’autres. Les variables organoleptiques ont été corrélées entre elles.© 2015 International Formulae Group. All rights reserved.Mots clés: Farine précuite, viscosité, nutrition, maïs, sojaEnglish Title: Formulation of precooked flour basic on maize (Zea mays) and soya beans (Glycine max) by traditional methodEnglish AbstractPrecooked flour formulated following wet and dry traditional methods was evaluated. Nutritional values, viscosity and sensory characteristics were evaluated. The present study aimed at processing precooked childhood food using local materials in view to contributing to protein and energy malnutrition fight in Democratic Republic of Congo. The loss of protein value was observed especially within the flour obtained by wet method, while it was well appreciated. Flour pondered with high quantity of maize presented high value of viscosity. Correlation was observed between organoleptic parameters.© 2015 International Formulae Group. All rights reserved.Keywords: Precooked flour, viscosity, nutrition, maize, soya bea