Sokoine University of Agriculture

Effect of final moisture content, cooling time and paddy variety on milling quality of rice (Oryza sativa, L.)

Show simple item record Furahisha, Kulwa Chove, Lucy Mlipano Chaula, Davis 2021-05-13T05:30:23Z 2021-05-13T05:30:23Z 2016
dc.identifier.issn 2465-7522
dc.description Journal of Agricultural Science and Food Technology Vol. 2 (11), pp. 169-179, December, 2016 en_US
dc.description.abstract The study was carried out to establish the effects of three factors -final moisture content (FMC), shade-cooling time (CT) and paddy variety on rice milling quality. Paddy was sun dried to final moisture contents ranging from 9.0 to 15.5% (on wet basis) and shade-cooled for 0, 6, 12, 18, and 24 h at ambient temperature (27.20 to 35.10 o C). Five paddy varieties, TXD 88, TXD 306, SUPA, IRRITA 1, and IRRITA 2 were studied. The milling tests were carried out using a laboratory rice mill. Latin square design with 5 replications (5x5 orders) was used. Physical properties and milling quality in terms of total rice yield (TRY), head rice yield (HRY) and whiteness index (WI) were analyzed. The physical properties differed significantly (P<0.05) among varieties. SUPA had good size, shape and chalkiness whereas TXD 88 had poor quality for all these parameters. IRRITA 1 and IRRITA 2 produced higher TRY compared to other tested varieties. TXD 88 had higher whiteness index but lower HRY compared to other tested varieties. Higher yields, which were significantly different for TRY and HRY (P<0.05) were obtained at moisture content between 9.0 to 12.5% for TRY, but between 10.5 to 14.0% for HRY en_US
dc.language.iso en en_US
dc.publisher Pearl Research Journals en_US
dc.subject Drying en_US
dc.subject Head rice yield (HRY) en_US
dc.subject Rice varieties en_US
dc.subject Total rice yield (TRY) en_US
dc.subject Whiteness index (WI). en_US
dc.title Effect of final moisture content, cooling time and paddy variety on milling quality of rice (Oryza sativa, L.) en_US
dc.type Article en_US

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