ORBi: Fofana Mamadou - Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin

Reference : Effect of improved parboiling methods on the physical and cooked grain characteristics o...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science Life sciences : Biochemistry, biophysics & molecular biology
	To cite this reference:	http://hdl.handle.net/2268/91949

Title :	Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
Language :	English
Author, co-author :	Fofana, Mamadou [Africa Rice Center > > > >]
	Wanvoeke, Jonas [> >]
	Manful, John [> >]
	Futakuchi, Koichi [> >]
	Van Mele, Paul [> >]
	Zossou, Enangnon [Université de Liège - ULg > > > Form. doct. sc. agro. & ingé. biol.]
	Bleoussi, Roseline [> >]
Publication date :	2011
Journal title :	International Food Research Journal [=IFRJ]
Volume :	18
Pages :	697-703
Audience :	International
ISSN :	1985-4668
Keywords :	[en] Rice ; Quality ; Parboiling methods ; Benin
Abstract :	[en] 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.
Target :	General public
Permalink :	http://hdl.handle.net/2268/91949
	also: http://hdl.handle.net/2268/91950

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