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Effect of prolonged parboiling duration on proximate
composition of rice
E. O. Ibukun
Department of Biochemistry, Federal University of Technology,
P. M. B. 704, Akure, Nigeria. E-mail:
dribkfem@yahoo.com.
Phone: +234 803 552 9257.
Accepted
27 June, 2008. |
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Effect of
prolonged parboiling duration on proximate composition of
rice was determined. Result indicated that there was a
decrease in vital constituents such as proteins, and mineral
elements as a result of prolonged parboiling duration. The
longer the duration of parboiling periods the greater the
losses in nutritive value. Comparing these effects at 30,
45, 60 and 90 min, greater loss was recorded at 90 min with
a loss of 32.5% in crude protein, calcium 13.3%, iron
16.66%, sodium 5.76% and potassium 2.31%. The longer the
parboiling duration the higher the percentage of breakages
of paddy rice during milling. Variations observed in the
result of proximate analysis carried out on parboiled rice
obtained from different rice farmers indicated that there is
no unique method of processing in operational, which can
regulate the quality of rice in this locality. Rice
parboiled at not more than 30 - 40 min will still produce
the best quality product.
Key
word:
Prolonged, duration, parboiling, quality, rice. |
