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Title The effect of drying techniques on the milling quality of Nigerian rice varieties
Journal International journal of Engineering And Applied Science
Publisher Faculty of Engineering, Nnamdi Azikiwe University, Awka Nigeria.
Issue 1
ISSN 1119-8109
Pages .
Subject Agricultural and Bioresources Engineering
Date of Publication 2010

AUTHOR(S) I.C.E. Umeghalu, and Nwajinka C.O

ABSTRACT

The study was carried out at Omasi a predominantly rice producing area in Anambra State of Nigeria. The objective of the study was to determine a suitable and sustainable drying method for small and medium scale farmer that will ensure optimum quality milled rice that will compare with imported ones. The studied 3 rice varieties BG 90-2; IR 1416; and ITA 222 were parboiled using the same method before sundried under three different methods until 14% moisture content (mc) was obtained. The first batch samples were rapidly dried to 14% mc and subsequently milled without tampering. The second batch samples were gradually dried to 14 % mc without tampering before milling. The third batch samples were gradually dried to 20 % mc, and collected in heaps under shade for 4 hours before gradually drying to 14 % mc, and stored for 3 days for tampering. A significant difference in milling recovery (MR) and breakage were recorded between the three batch samples, with low milling recovery and high percentages breakage in the first and second batch samples, with the first batch samples taking the lead in all the varieties studied. The third batch samples gave high percentage milling recovery and least broken rice kernel. The study revealed that the best milling quality was obtained by gradually drying to 14% mc and subsequently storing under shade for a minimum of 3 days before milling. Both varieties and methods of drying have significance effect on milling quality.


Keywords: Paddy rice, parboiling, sun-drying, milling recovery, moisture content, tampering.




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