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- Title
Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin.
- Authors
Fofana, M.; Wanvoeke, J.; Manful, J.; Futakuchi, K.; Van Mele, P.; Zossou, E.; Bléoussi, T. M. R.
- Abstract
The efficiency of traditional, intermediate and improved parboilers was compared through their effects on certain physical and cooking quality traits. Two varieties (NERICA 4 and Gambiaka) commonly cultivated and consumed in Benin were used. Results showed that the traditional parboiler had the highest level of heat-damaged grains (90%) with the improved equipment having the least (17%). The improved and intermediate parboiling technology produced grains of comparable hardness (4 kg and 6 kg, respectively, for Gambiaka and NERICA 4) while the traditional method resulted in a sample with the least hardness for both Gambiaka (4 kg) and NERICA 4 (3 kg). The improved method and the intermediate technology using wooden sticks at the bottom of the vessel had higher water uptake (2.97 ml/grain) and grain swelling ratios (5.41) as compared to the traditional and intermediate methods using a container with a perforated bottom.
- Subjects
BENIN; PARBOILED rice; RICE varieties; RICE; FOOD quality; GRAIN; COOKING
- Publication
International Food Research Journal, 2011, Vol 18, Issue 2, p715
- ISSN
1985-4668
- Publication type
Article