Rheological Characterisation of Tuwo Shinkafa (Rice Pudding) as Affected by Rice Variety in Sokoto State

Tuwo shinkafa is a traditional cooked rice pudding widely consumed across northern Nigeria as a complement to soups and stews. Its rheological properties, which determine eating quality and suitability for different consumer segments, are significantly influenced by the rice variety used. This study characterises the rheological properties of tuwo produced from four rice varieties available in Sokoto State, North West Nigeria, including FARO 44, FARO 52, local Jamburtu rice, and imported parboiled rice. Samples were prepared at a standardised water-to-rice ratio and cooking time, and rheological measurements were conducted using a rotational rheometer at 25 degrees Celsius. Parameters measured include apparent viscosity, storage modulus (G'), loss modulus (G''), tan delta, yield stress, and flow behaviour index. Textural properties including hardness, cohesiveness, springiness, and chewiness were measured using a texture profile analysis protocol. Swelling power and amylose content of each variety were determined to explain rheological differences. Results indicated that local Jamburtu rice, with the highest amylose content of 28 percent, produced the firmest tuwo with the highest storage modulus. FARO 44, with intermediate amylose, produced textural characteristics most preferred by 78 percent of a trained sensory panel. The study contributes to the food engineering characterisation of Nigerian traditional foods. Findings are relevant to rice variety selection for the Northern Nigerian food processing industry. Keywords: rheology, tuwo shinkafa, rice variety, amylose, Sokoto State