Allie, Georgiana2026-10-192025-12-31Allie, G., Karteh, S., Musa-Younge, J., Ibrahim-Sayo, D., & Moseray, A. H. (2025). Proximate Composition and Apparent Amylose Variation among Four Rice Varieties: Farro-66, Farro-67, Rok-34, Gawal-R1. Food and Nutrition Sciences, 17(01), 1–13. https://doi.org/10.4236/fns.2026.17100110.4236/fns.2026.171001https://doi.org/10.4236/fns.2026.171001https://dspace.njala.edu.sl/handle/20.500.144402/880This study evaluates the proximate composition and amylopectin content of four rice varieties (Farro-66, Farro-67, Rok-34, and Gawal-R1) relevant to Sierra Leone. Using laboratory analysis on processed paddy, the proximate analysis revealed high carbohydrate content ranging from 96.47% to 100%, protein 5.21% to 7.26%, fat 0.00% to 1.55%, ash 0.68% to 2.19%, and starch 75.73% to 100%. Our findings indicate variations in protein, fat, ash, and amylopectin. The results indicate that all varieties are high in carbohydrates, with Rok-34 showing the highest amylopectin concentration; however, there was no statistically significant difference (p-value 0.999) in amylopectin concentration among varieties, suggesting a stickier texture suitable for specific culinary uses. This study evaluates the proximate composition and amylopectin content of four rice varieties (Farro-66, Farro-67, Rok-34, and Gawal-R1) relevant to Sierra Leone. Using laboratory analysis on processed paddy, the authors report variations in protein, fat, ash, and amylopectin. The results indicate that all varieties are high in carbohydrates, with Rok-34 showing the highest amylopectin concentration, suggesting a stickier texture suitable for specific culinary uses.CC BYrice varietiesArticle