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ABSTRACT
Three different rice cultivars varying in length breadth ratio were parboiled. The effects of weight of sample milled and weight applied on the mill chamber on the degree of milling, length breadth ratio, head rice yield, thousand kernel weight and bulk density of milled rice were studied. It was observed that the degree of milling was inversely proportional to the weight of sample being milled and directly proportional to the weight applied on the mill chamber during milling. Parboiling led to an increase in the milling duration for the same degree of milling. Cultivars with higher length breadth ratio showed higher degree of milling for the same milling duration. The presence of husk in the mill chamber during the polishing process resulted in an increase in the degree of milling. The coefficients of regression models determined had high R 2 values and can be used to predict the degree of milling of unparboiled and parboiled rice for the three different cultivars.