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Objectif: Le riz ( Oryza sativa L.) est une denree alimentaire tres importante en R.D.Congo. A Kisangani et ses environs plusieurs varietes sont cultivees mais leurs caracteristiques physico-chimique, technologique et nutritionnelle ne sont pas connues. Ce travail s’inscrit dans cette dynamique de caracterisation physicochimique et technologues de quelques varietes les plus cultivees. Methodologie et resultats: Pour determiner la valeur alimentaire et technologique des grains et encourager le choix de variete a preparer, les profils chimiques, mineraux et technologiques de 5 varietes les plus cultivees a Kisangani ont ete etudies. Les resultats obtenus montent que les varietes etudiees ont une composition approximative en elements nutritifs et physico-chimiques comme celle reconnue pour le riz ( Oryza sativa L.) mais varie en fonction des varietes (p<0,05). Les proteines varient de 6,2% (Nerica7) a 7,65%(Kitombe),cendres brutes de 0,8%(Nerica7) a 1,62%(Lienge), Mg de 0,39% (Lienge) a 0,71 (Kitome),pourcentage d’elongation de 35,18%(Liboga) a 50,63%(Kitombe), taux de brisures de 3,12%(Kitombe) a 4,59%(Lienge) Conclusion et application des resultats: Cette etude de la qualite physico-chimique et technologique de cinq varietes de riz pluvial a permis la decouverte de plusieurs informations qui etaient jusque-la lacunaires. La variete locale dite Kitombe dont la couleur du caryopse est rouge regorge de bonnes qualites nutritionnelles, notamment la teneur elevee en proteine, en Mg et le pouvoir de gonflement a la cuisson. Ce dernier serait parmi les points forts de cette variete de riz, c'est ainsi que dans le contexte de pauvrete que sont confrontes les congolais en generale, les consommateurs de Kisangani portent leur choix a cette variete pour permettre aux familles les plus demunies de se partager les petites quantites. Bien que les differences trouvees ne soient pas statiquement differentes, les valeurs moyennes obtenues montrent que la variete Liboga est plus riche en matieres seche et en fer Lioto en lipide et Lienge en cendres brutes. La variete Nerica7 est moins riche en proteine mais de meme teneur en calcium que Liboga Lienge et Kitombe. Les resultats trouves dans ce travail constituent une base solide pour  l'amelioration genetique du riz en permettant de faire le choix de geniteurs sur base de leurs caracteristiques physico-chimique et technologiques. Mots cles: Riz, valeur nutritive, elements mineraux, qualite technologique English Title: Study of the physicochemical and technological quality of a local variety (Kitombe) and four improved varieties of upland rice (Lioto, Liboga, Lienge and Nerica7) cultivated at Kisangani and its surroundings in R. D. Congo English Abstract Objectives: Rice ( Oryza sativa L.) is a very important food in D.R.Congo. At Kisangani and its surroundings, many varieties are cultivated but their physicochemical and technological characteristics are not known. This work is carried out to characterize the most cultivated varieties Methodology and Results: to determine the nutritional and technological value of the grains and to encourage the choice of variety to prepare, the chemical, mineral and technological profile of 5 most cultivated varieties was studied. The results obtained show that the varieties studied have an approximate composition in physicochemical and nutritional elements such as recognized for rice ( Oryza sativa L.) but varies according to varieties (p<0.05). Proteins range from 6.2% (Nerica7) to 7.65% (Kitombe), Crude ash from 0.8% (Nerica7) to 1.62% (Lienge), Mg from 0.39% (Lienge) to 0.71% (Kitombe), elongation percentage 35.18% (Liboga) to 50.63% (Kitombe), broken rice from 3.12% (Kitombe) to 4.59% (Lienge) Conclusions and application of findings: This study of the physicochemical and technological caracteristics of five varieties of upland rice led to the discovery of information that were previously incomplete. The local variety Kitombe, caryopsis color is red, is full of good nutritional qualities, including the high content of protein, Mg and the swelling power when cooked. The latter would be among the strong points of this variety of rice, thus the consumers of Kisangani should choose this variety to allow the most deprived families to share small quantities. Although the differences found are not statistically different, the average values obtained show that the variety Liboga is richer in dry matter and iron, Lioto in lipid and Lienge in ash. The variety Nerica7 is less rich in protein but has the same calcium content as Liboga Lienge and Kitombe. The results found in this work provide a solid foundation for genetic improvement of rice by allowing parents to be selected based on their physicochemical and technological characteristics. Keywords: Rice, nutritional value, mineral elements, technological quality

journal of applied biosciences

Etude de la qualité physico-chimique et technologique d'une variété locale (Kitombe) et quatre variétés améliorées du riz pluvial (Lioto, Liboga, Lienge et Nerica7) cultivées à Kisangani et ses environs, en R.D.Congo