Effect of Final Moisture Content, Cooling Time and Paddy Variety on Milling Quality of Rice (Oryza sativa, L.)
Kulwa Furahisha, Lucy Mlipano Chove and Davis Chaula
Full Length Research Paper I Published December,2016
Journal of Agricultural Science and Food Technology
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 35.10oC).
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.
Key Words: Drying, head rice yield
(HRY), Rice varieties, Total rice yield (TRY) and Whiteness
index (WI).
- Journal of Agricultural Science and Food Technology (JASFT)
- Journal of Medical and Biological Science Research (JMBSR)
- Journal of Scientific Research and Essays (JSRE)
- Research Journal of Educational Studies and Review (RJESR)
- Journal of Physical Science and Environmental Studies (JPSES)
- Research Journal of Engineering and Technology (RJET)
- Pearl Journal of Management, Social Science and Humanities (PJMSSH)