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Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin

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Title Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
 
Creator Fofana, M.
Wanvoeke, J.
Manful, J.T.
Futakuchi, K.
Van Mele, P.
Zossou, E.
 
Subject rice
quality
benin
 
Description The efficiency of traditional, intermediate and improved parboilers was compared through theireffects on certain physical and cooking quality traits. Two varieties (NERICA 4 and Gambiaka) commonlycultivated and consumed in Benin were used. Results showed that the traditional parboiler had the highestlevel of heat-damaged grains (90%) with the improved equipment having the least (17%). The improved andintermediate parboiling technology produced grains of comparable hardness (4 kg and 6 kg, respectively, forGambiaka and NERICA 4) while the traditional method resulted in a sample with the least hardness for bothGambiaka (4 kg) and NERICA 4 (3 kg). The improved method and the intermediate technology using woodensticks at the bottom of the vessel had higher water uptake (2.97 ml/grain) and grain swelling ratios (5.41) ascompared to the traditional and intermediate methods using a container with a perforated bottom.
 
Date 2011
2022-07-20T06:45:32Z
2022-07-20T06:45:32Z
 
Type Journal Article
 
Identifier Fofana, M. Wanvoeke, J. Manful, J. Futakuchi, K. Van Mele, P. Zossou, E. Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin.International Food Research Journal. 2011, Volume 18, Issue 4: 715-721.
2231-7546
https://hdl.handle.net/10568/120203
http://www.ifrj.upm.edu.my/18%20(02)%202011/(34)%20IFRJ-2010-154.pdf
 
Language en
 
Rights Copyrighted; all rights reserved
Open Access
 
Format p. 715-721
 
Source International Food Research Journal