Effect of Parboiling on the Quality of Processed Degan Rice (Oryza Spp)
Keywords:
Parboiling, Degan, Quality, Rice, Milling, Gelatinization.Abstract
A study conducted to determine the perception of stakeholders in the production of parboiled rice in the Tamale metropolis of Ghana. It also sought to assess the effect of parboiling on Degan processed rice with respect to quality parameters such as physic-chemical and functional properties as well as eating characteristics. During the study a survey and laboratory work were done. Economic analysis of parboiled rice was also done. The analysis of results of the data collected from farmers showed that all (100%) of the respondents were women in the parboiling industry with many years of experience in parboiling. The farmers indicated that parboiled rice has much more foreign matter. The study revealed that parboiling was effective in improving the physic-chemical properties of rice such as head rice yield, percent whole grain, percent adulterants and weight of 1000 grains. Parboiling had varied effect on functional properties. These are swelling power, Water Absorption Capacity (WAC), Oil Absorption Capacity (OAC) and Least Gelation Capacity (LGC).Economic analysis of parboiled rice showed that parboiling has the potential of improving the economic well-being of farmers if combined with new existing technology. It is recommended that improved technology be adopted in the parboiling industry to improve rice quality and subsequently improve financial status of farmers.
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