Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
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 highes...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2011
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/120203 |
| _version_ | 1855525803916263424 |
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| author | Fofana, M. Wanvoeke, J. Manful, J.T. Futakuchi, K. Mele, P. van Zossou, E. |
| author_browse | Fofana, M. Futakuchi, K. Manful, J.T. Mele, P. van Wanvoeke, J. Zossou, E. |
| author_facet | Fofana, M. Wanvoeke, J. Manful, J.T. Futakuchi, K. Mele, P. van Zossou, E. |
| author_sort | Fofana, M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace120203 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2011 |
| publishDateRange | 2011 |
| publishDateSort | 2011 |
| record_format | dspace |
| spelling | CGSpace1202032025-12-08T09:54:28Z Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin Fofana, M. Wanvoeke, J. Manful, J.T. Futakuchi, K. Mele, P. van Zossou, E. rice quality benin 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. 2011 2022-07-20T06:45:32Z 2022-07-20T06:45:32Z Journal Article https://hdl.handle.net/10568/120203 en Open Access 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. |
| spellingShingle | rice quality benin Fofana, M. Wanvoeke, J. Manful, J.T. Futakuchi, K. Mele, P. van Zossou, E. Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin |
| title | Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin |
| title_full | Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin |
| title_fullStr | Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin |
| title_full_unstemmed | Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin |
| title_short | Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin |
| title_sort | effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in benin |
| topic | rice quality benin |
| url | https://hdl.handle.net/10568/120203 |
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