A study was conducted to evaluate the cooking and eating quality of Ofada rice. Quality parameters measured were; volume increase, grain elongation (GE), water uptake (WU), cooking time (CT), solids in cooking gruel (SCW), gelatinization temperature (GT) and amylose content (AC). The result showed that Ofada rice had high cooked rice volume with length and breadth increase of 152.54% and 87.85%...

In the field of sensitivity analysis, Sobol’ indices are widely used to assess importance inputs a model its output. Among methods that estimate these indices, replication procedure is noteworthy for efficient cost. A practical problem how many evaluations must be performed guarantee sufficient precision on estimates. The present paper tackles this issue by rendering iterative. idea enable addi...