Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice
American Journal of Mechanics and Applications
Volume 6, Issue 1, March 2018, Pages: 12-16
Received: Dec. 27, 2017; Accepted: Jan. 10, 2018; Published: Feb. 26, 2018
Views 841      Downloads 39
Unuigbe Odion Michael, Department of Agricultural and Bio-Environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria
Izuagie Festus Iwarhue, Department of Electrical/Electronic Engineering Technology, Auchi Polytechnic, Auchi, Nigeria
Olawepo Babatunde Bamidele, Department of Mechanical Engineering Technology, Auchi Polytechnic, Auchi, Nigeria
Article Tools
Follow on us
Paddy rice Parboiling is a major processing operation in rice processing. In this study, the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice was determined in the department of agricultural and bio-environmental engineering department was evaluated. During the investigation, the experiment was considered as a 4×3×3 factorial design, with four levels of steeping temperature (60, 65, 70 and 75°C), three levels of steeping time (2, 3 and 4 hours) and three replications in a Randomized Complete Block Design (RCBD) with steeping time as the blocking factor in order to determine the parboiling efficiency of the machine and milling quality of the parboiled rice grains. The optimum parboiling efficiency of 99.7% and corresponding milling quality of 98.5% was obtained at 70°C steeping temperature and 3hours steeping time. The data obtained was statically analyzed using SPSS 21.0 software and the result of the analysis shows that the steeping temperature and time has a significant effect on the parboiling efficiency of the machine and the milling quality of the rice grains at 5% confidence level.
Parboiler, Temperature, Time, Paddy Rice, Milling Quality
To cite this article
Unuigbe Odion Michael, Izuagie Festus Iwarhue, Olawepo Babatunde Bamidele, Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice, American Journal of Mechanics and Applications. Vol. 6, No. 1, 2018, pp. 12-16. doi: 10.11648/j.ajma.20180601.13
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Bhattacharya K. R. 2004. Parboiling of rice Pp. 329–404 in Champagne E. T., editor., ed. Rice chemistry and technology. American Association of Cereal Chemists Inc, St. Paul, MN.
Demont M., Zossou E., Rutsaert P., Ndour M., van Mele P., and Verbeke W.. 2012. Consumer valuation of improved rice parboiling technologies in Benin. Food Qual. Prefer. 23:63–70.
Eliasson, A. C. (2000). Viscoelastic behaviour during the gelatinization of starch. Journal of Texture Studies, 17, 253–265.
Futakuchi K., Manful J., and Takeshi S. 2013. Improving grain quality of locally produced rice Pp. 311–323 in Wopereis M. C., editor;, Johnson D. E., editor;, Ahmadi N., editor;, Tollens E., editor;, Jalloh A., editor., eds. Realizing Africa's rice promise. CAB International, Boston, MA, USA. doi: 10.1079/9781845938123.0000.
Heinemann R. J. B., Behrens J. H., and Lanfer-Marquez U. M. 2006. A study on the acceptability and consumer attitude towards parboiled rice. Int. J. Food Sci. Technol. 41:627–634.
Manful, J. T., Abbey L. D., and Coker R. D.. 2009. Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics. J. Food Qual. 32:725–734.
Ndindeng, S. A., Mapiemfu D. L., Fantong W., Nchinda V. P., Ambang Z., and Manful J. T.. 2014. Postharvest adaptation strategies to the effects of temperature variations and farmer-miller practices on the physical quality of rice in Cameroon. Am. J. Climate Change 3:178–192.
Odenigbo, A. M., Ndindeng S. A., Nwankpa C. A., Woin N., and Ngadi M.. 2013. In-vitro starch digest-ibility and nutritional composition of improved rice varieties from Cameroun. Eur. J. Nutr. Food Saf. 3:134–145.
Prom-U-thai C., Rerkasem B., Cakmak I., and Huang L. 2010. Zinc fortification of whole rice grain through parboiling process. Food Chem. 120:858–863.
Rao S. R., and Juliano B. O. 1970. Effect of parboiling on some physicochemical properties of rice. J. Agric. Food Chem. 18:289–294.
Science Publishing Group
NEW YORK, NY 10018
Tel: (001)347-688-8931