Volume 2, Issue 1, March 2018, Page: 1-11
Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove
Edor Sunday Ikwe, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Alakali Joseph S., Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Okache Thomas Akobi, Department of Food Science and Technology, Federal University Dutsinma, Katsina, Nigeria
Rabiu Ibrahim Ajiya, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Received: Jun. 12, 2017;       Accepted: Jul. 11, 2017;       Published: Feb. 2, 2018
DOI: 10.11648/j.wjfst.20180201.11      View  1171      Downloads  103
Abstract
Milling and nutritional quality of rice processed using wood and rice-husk briquette powered biomass stove was investigated. There was significant difference (p≤0.05) in milling attributes of the processed rice among volumetric air flow rates. There was no significant difference (p≥0.05) in the milling attributes of the processed rice between the treatments. The L-values ranged from 60.20 to 62.40 with the least values at 0.18 m3/s and 0.20 m3/s and the highest value at 0.25 m3/s. The percentage head rice (HR) ranged from 98.50 to 98.83% which were fairly the same. The lowest and highest values of (HR) were obtained at 0.25 m3/s and natural air flow. Milling recovery (MR) ranged from 68.21 to 68.60% with the highest values at 0.25 m3/s and the least value at natural air flow. Similar trends were observed for milling attributes with exception of chalkiness that remained constant for all treatments. The values for other quality parameters of the milled rice showed that fire wood and briquette recorded fairly similar values, although, briquette recorded higher values in some cases with the exception of chalkiness that showed exactly the same trend at different treatments. The carbohydrate content of the rice processed using briquette was higher than those processed using fire wood and most of the other quality indices such as protein, ash which is an indication of presence of mineral elements were higher for briquettes compared with fire wood. The results revealed that powering the stove was advantageous since the quality indices of the rice were enhanced.
Keywords
Biomass Stove, Milling, Nutritional Quality, Rice Husk Briquette, Wood
To cite this article
Edor Sunday Ikwe, Alakali Joseph S., Okache Thomas Akobi, Rabiu Ibrahim Ajiya, Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove, World Journal of Food Science and Technology. Vol. 2, No. 1, 2018, pp. 1-11. doi: 10.11648/j.wjfst.20180201.11
Copyright
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.
Reference
[1]
Cantral, R. P. and Reeves, T. G. (2002) The cereal of the World’s Poor Takes Center Stage. Science, 296: 53.
[2]
Paramita, B, Singhal, R. S. and Kulkarni P. R. (2002) Review Basmati Rice: a review. International Journal of Food Science and Technology 37: 1-12.
[3]
Singh, N, Kaur, L, Singh Sodhi, N, & Singh Sekhon, K. (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry, 89(2) 253-259.
[4]
Azabagaoglum, O. and Gaytancioglu, O. (2009) Analyzing consumer preference to different rice varieties in Turkey. Agricultural Tropica et Subtropica 42: 118-125.
[5]
Musa, M, Othman N. and Fatah, F. A. (2011) Determinants of Consumers Purchasing Behavior for Rice in Malaysia. American International Journal of Contemporary Research 1: 159-163.
[6]
Otegbayo, B. O, Osamuel, F. and Fashakin, J. B. (2001) Effect of parboiling on physico-chemical qualities of two local rice varieties in Nigeria. J. Food Technol. Afr. 6(4): 130-132.
[7]
Bello, M, Baeza R. and Tolaba, M. P. (2004) Quality Characteristics of Milled and Cooked Rice Affected by Hydrothermal Treatment. J. Food Eng, 72: 124-133.
[8]
Saleh, M. and Meullenet, J. F. (2006). Effect of Broken Rice Kernels on Cooked-Rice Texture and Rice-Flour Pasting Properties. AAES Research Series 550:383-390.
[9]
Bhattacharya, K. R. and Subba Rao P. V. (1966) Processing conditions and milling yield in parboiled rice. Journal of Agricultural and Food Chemistry, 14, 473–475.
[10]
Kimura, T, Matsuda, J, Ikeuchi, Y. and Yoshida, T. (1976) Basic studies on parboiled rice (Part II): Effect of processing conditions on the rate of gelatinization of parboiled rice. Journal Japanese Society of Agricultural Machinery. 38(1), 47-52.
[11]
Roohi, T. A. (2002) Study on Energy consumption during husking and whitening of three common paddy varieties in Guilan Province. Unpublished M. Sc. Thesis, Department of Agricultural Machinery Engineering, Tarbiat Modares University, pp 131.
[12]
A. O. A. C, (2005) Official Methods of Analysis. Association of Official Analytical Chemists.
[13]
Edeogu, C. O, Ezeonu, F. C. Okaka, A. N. C. Ekuma, C. E. and Elom, S. O. (2007) Proximate composition of staple food crops in Ebonyi State (South Eastern Nigeria), International Journal of Biotechnology and Biochemistry, 3(1), 1-8.
[14]
International Rice Research Institute (IRRI) (2007) Rice Knowledge bank. www.knowledgebank.irri.org. International Rice Testing Program, 5th Ed, IRRI, Manila, 43-44.
[15]
Mir, S. A. and Bosco, S. J. D. (2013) Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India. Food and Nutrition Sciences, 4, 282-288.
[16]
Sareepuang, K, Sirimornpun, S, Wiset, L. and Meeso, N. (2008) Effect of Soaking Temperature on Physical, Chemical and Cooking Properties of Parboiled Fragrant Rice J. Cereal Chem. 74, 804-807.
[17]
Parnsakhorn S and Noomhorm A. (2008) Changes in physicochemical properties of parboiled brown rice during heat treatment. Agricultural Engineering International: CIGR Journal 10: FP 08 009.
[18]
Kimura, T, Bhattacharya, K. R. and Ali, S. Z. (1993) Discoloration characteristics of rice during parboiling (I): Effect of processing conditions on the color intensity of parboiled rice. Journal of the Society of Agricultural Structures, Japan 24: 23–30.
[19]
Pomeranz, Y. (1992) Effect of drying on rice quality, Encyclopedia of Food Science and Technology 1, 35. Available at http://www.EncyclopediaofFoodScienceandTechnology_1_35.pdf
[20]
Danbaba, N, Anounye, J. C, Gana A. S, Abo, M. E. and Ukwungwu, M. N. (2011). Grain quality characteristics of Ofada rice (Oryza sativa L.): Cooking and eating quality. International Food Research Journal 18: 629-634.
[21]
Oko A. O. and Ugwu S. I. (2010) The proximate and mineral compositions of five major rice varieties in Abakaliki, South Eastern Nigeria International Journal of Plant Physiology and Biochemistry Vol. 3(2), pp. 25-27.
[22]
Ebuehi, O. A, and Oyewole, A. C. (2007) Effect of cooking and soaking on Physical characteristics, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria, Nigerian Afr. J. Biotechnol, 6(8): 1016-1020.
[23]
Shayo, N. B, Mamiro, P, Nyaruhucha, C. N. M. And Mamboleo, T. (2010) Physico-Chemical and Grain Cooking Characteristics of Selected Rice Cultivars Grown in Morogoro.
[24]
Daomukda, N, Moongngarm, A, Payakapol, L. and Noisuwan, A. (2011) Effect of Cooking Methods on Physicochemical Properties of Brown Rice 2nd International Conference on Environmental Science and Technology IPCBEE vol.6 (2011)©(2011) IACSIT Press, Singapore.
[25]
Xheng X, Lan Y (2007) Effects of drying temperature and moisture content on rice taste quality. Agric. Eng. Int, 49: 24-277.
[26]
Sotelo A, Saisa V, Montolvo I, Hernandez M, Hernandez L (1990). Chemical composition of different fractions of 12 Mexican varieties of rice obtained during milling. Cereal Chem, 67(2): 209-212.
[27]
Frei, M. and Becker, K. (2003) Studies on the in vitro starch digestibility and glycemic index of six different indigenous rice cultivars from the Philippines, Juornal of Food Chemistry, 83, 395-400.
[28]
Badiale-Furlong, E, Cacciamani, J. L. M, & Garda-Buffon, J. (2007) Fermentac¸ a˜ o fu´ ngica: Enriquecimento prote´ ico e degradac¸ a˜ o demicotoxinas em farelo de cereal contaminado com.
[29]
Tada, Y, Nakase, M, Adachi, T, Nakamura, R, Shimada, H, Takahashi, M, Fujimura, T. and Matsuda, T. (1996) Reduction of 14-16 kDa allergenic proteins in transgenic rice plants by antisense gene FEBS Lett 391:341-5.
[30]
Oko A. O, Ubi B. E, Efisue, A. A. and Dambaba, N. (2012) Comparative Analysis of the Chemical Nutrient Composition of Selected Local and Newly Introduced Rice Varieties Grown in Ebonyi State of Nigeria International Journal of Agriculture and Forestry, 2(2): 16-23.
[31]
Anjum, F. M, Pasha, I. Anwar Bugti, M. And Butt, M. S. (2007) Mineral Composition Of Different Rice Varieties And Their Milling Fractions. Pak. J. Agri. Sci, Vol. 44(2).
[32]
Rivero, H, Mario, J, Raquel, H, Lorena, F, Liliana, V. and Elena, D. (2007) Concentration of As, Ca, Cd, Cr, Cu, Fe, Hg, K, Mg, Mo, Na, N, Pb and Zn in Uruguayan rice, determined by AAS, Atomic Spectroscopy, 27(2), 48-55.
[33]
Ibukun, E. O. (2008) Effect of prolonged parboiling duration on proximate composition of rice Scientific Research and Essay Vol.3 (7), pp323-325, Available online at http://www.academicjournals.org/SRE
[34]
Abbas, A, Murtaza, S, Aslam, F, Khawar, A, Rafique, S, and Naheed, S. (2011) Effect of Processing on Nutritional Value of Rice (Oryza sativa) World Journal of Medical Sciences 6 (2): 68-73.
Browse journals by subject