Parboiling to improve milling quality of Selam rice variety, grown in Ethiopia

References

• Addis, D. A historical analysis of rice commercialization in Ethiopia: The case of the Fogera plain. Agricultural Policy Research in Africa (APRA) Working Paper No.18. 2018.
   Google Scholar
• Ayamdoo, J. A., Demuyakor, B., Dogbe, W., & Owusu, R. (2013). Parboiling of Paddy Rice, the Science and perceptions of it as practiced in Northern Ghana. International Journal of Scientific and Technology Research, 2(4), 13–15.
   Google Scholar
• Belayneh, T., & Tekle, J. (2017). Review on adoption, trend, potential, and constraints of rice production to livelihood in Ethiopia. International Journal of Research-GRANTHAALAYAH, 5(6), 644–658. https://doi.org/10.29121/granthaalayah.v5.i6.2017.2097
   Google Scholar
• Bello, M. M., Abubakar, M. S., & Lawan, I. (2015). Rice parboiling practices and technologies in Kano state. Journal of Engineering and Technology, 10(2), 52–59.
   Google Scholar
• Chakraborty, S., Gautam, P. S., Bordoloi, T., & Hazarika, M. K. (2020). Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice. Journal of Food Process Engineering, 43(11), e13534. https://doi.org/10.1111/jfpe.13534
   Web of Science ®Google Scholar
• Chavan, P., Sharma, S. R., Mittal, T. C., Mahajan, G., & Gupta, S. K. (2018). Effect of parboiling technique on physico-chemical and nutritional characteristics of Basmati Rice. Agricultural Research Journal, 55(3), 490–499. https://doi.org/10.5958/2395-146X.2018.00089.3
   Google Scholar
• Dhankhar, P., & Hissar, T. (2014). Rice milling. IOSR Journal of Engineering, 4(5), 34–42. https://doi.org/10.9790/3021-04543442
   Google Scholar
• Eshun, G., Amankwah, E. A., & Barimah, J. (2019). Proximate composition, mineral nutrients, and functional properties of Digang, NERICA-1, and NERICA-2 rice varieties from Ghana. Global Advanced Research Journals, 8(6), 207–213.
   Google Scholar
• Graham-Acquaah, J. T. M., Ndindeng, S. A., & Tchatcha, D. A. (2015). Effects of soaking and steaming regimes on the quality of artisanal parboiled rice. Journal of Food Processing and Preservation, 39(6), 2286–2296. https://doi.org/10.1111/jfpp.12474
   Web of Science ®Google Scholar
• Gunathilake, C. (2018). Application of two temperature hot water soaking for improving of paddy parboiling process. Agricultural Engineering International, 20(4), 164–168.
   Google Scholar
• Hasan, S. T., Hussain, M. H., & Al-Bedrani, D. I. J. (2019). Effect of soaking, temperatures and steaming time on physical and cooking quality of anber and jasmine Iraqi rice. Plant Archives, 19(1), 1062–1066.
   Google Scholar
• Hasbullah, R., Pujantoro, L., Koswara, S., Fadhallah, E. G., & Surahman, M. (2017). Steaming process of paddy to improve quality and reduce glycemic index of parboiled rice. Acta Horticulturae, 1152(1152), 375–380. https://doi.org/10.17660/ActaHortic.2017.1152.50
   Google Scholar
• IRRI. (2016). Rice agri-food System CRP, rice. International Rice Research Institute (IRRI).
   Google Scholar
• Kale, S. J. K., Ha, S. K. J., Ha, G. K. J., Inha, J. P. S., & Al, S. B. L. (2015). Soaking induced changes in chemical composition, glycemic index and starch characteristics of Basmati Rice. Rice Science, 22(5), 227–236. https://doi.org/10.1016/j.rsci.2015.09.002
   Web of Science ®Google Scholar
• Karzan, A. O., Botan, M. S., Nahla, Y. A. A., Basi, H. H., & Shiraz, M. R. (2016). Evaluation of starch and sugar content of different rice samples and study their physical properties. Indian Journal of Natural Sciences, 6(36), 976–997.
   Google Scholar
• Kumar, V., Singh, J., Chauhan, N., Chandra, S., Kumar, V., & Yadav, M. K. (2018). Process of paddy parboiling and their Effects on rice. Journal of Pharmacognosy & Phytochemistry, 1(7), 27–34.
   Google Scholar
• Meresa, A., Demissew, A., Yilma, S., Tegegne, K., & Temesgen, G. (2020). Effect of parboiling conditions on physical and cooking quality of selected rice varieties. 2020. International Journal of Food Science, Hindavi, 2020, 1–9. https://doi.org/10.1155/2020/8810553
   Google Scholar
• Michael, U. D., Iwarhue, I. F., & Bamidele, O. B. (2018). Effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice. American Journal of Mechanics and Applications, 6(1), 12–16. https://doi.org/10.11648/j.ajma.20180601.13
   Google Scholar
• Michael, U. O., Iwarhue, I. F., & Bamidele, O. B. (2018). Effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice. American Journal of Mechanics and Applications, 6(1), 12–16. https://doi.org/10.11648/j.ajma.20180601.13
   Google Scholar
• Muttagi, G. C., & Ravindra, U. (2020). Chemical and nutritional composition of traditional rice varieties of Karnataka. Journal of Pharmacognosy & Phytochemistry, 9(5), 2300–2309. https://doi.org/10.22271/phyto.2020.v9.i5af.12687
   Google Scholar
• Nambi, E. V., Manickavasagan, A., & Shahir, S. (2017). Rice milling technology to produce brown rice. Brown rice, A. Manickavasagan, C. Santhakumar, and N.e. Venkatachalapathy Eds. Springer. https://doi.org/10.1007/978-3-319-59011-0_1
   Google Scholar
• Nasirahmadi, A., Abbaspour-Fard, M. H., Emadi, B., & Aghagolzade, H. (2014). Influence of moisture content, variety, and parboiling on milling quality of rice grains. Rice Science, 21(2), 116–122. https://doi.org/10.1016/S1672-6308(13)60169-9
   Google Scholar
• Nawaz, M. A., Shu, F., Sangeeta, P., & Bhesh, B. (2018). Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties, 21(1), 1896–1910. https://doi.org/10.1080/10942912.2018.1503301
   Web of Science ®Google Scholar
• Ndindeng, S. A., John, M., Koichi, F., Delphine, M.-L., Joséphine, M. A. E., Erasmus, N. T., Jude, B., Seth, G.-A., & Jean, M. (2015). Upgrading the quality of Africa’s rice: A novel artisanal parboiling Technology for rice processors in sub-Saharan Africa. Food Science and Nutrition, 3(6), 557–568. https://doi.org/10.1002/fsn3.242
   Google Scholar
• Odoom, D. A. (2021). Factors affecting cracking and breakage of Rice (Oryza sativa L.) during milling: A Review. Journal of Food Technology and Preservation, 3(1), 1–4.
   Google Scholar
• Ogunbiyi, M. O., Adejumo, B. A., Gbabo, A., & Chinma, C. E. (2018). Optimization of parboiling process using Response Surface Methodology (RSM) to improve the physical properties of parboiled milled rice. International Journal of Engineering Research & Technology (IJERT), 7(7), 312–318. https://doi.org/10.17577/IJERTV7IS070117
   Google Scholar
• Paul, H., Nath, B. C., Bhuiyan, M. G. K., Paul, S., Islam, S., Huda, M. D., & Shozib, H. B. (2020). Effect of degree of milling on rice grain quality. Journal of Agricultural Engineering, 42(4), 69–76.
   Google Scholar
• Rahimi-Ajdadi, F., Asli-Ardeh, E. A., & Ahmadi-Ara, A. (2018). Effect of varying parboiling conditions on head rice yield for common paddy varieties in Iran. Acta Technologica Agriculturae, 21(1), 1–7. https://doi.org/10.2478/ata-2018-0001
   Web of Science ®Google Scholar
• Rehal, J., Kaur, G. J., & Singh, A. (2017). Influence of milling parameters on head rice recovery: A review. International Journal of Current Microbiology and Applied Sciences, 6(10), 1278–1295. https://doi.org/10.20546/ijcmas.2017.610.152
   Google Scholar
• Rohman, A., Hapsari, M., & Setyaningrum, D. (2014). Rice in health and nutrition minireview rice in health and nutrition. International Food Research Journal, 21(1), 13–24.
   Google Scholar
• Roy-Macauley, H. (2019). Rice Research for development in Africa: Experience from AfricaRice. In Tadesse (Ed.), Advances in rice research and development in Ethiopia (pp. 7–22). Ethiopian Institute of Agricultural Research (EIAR): Addis Ababa.
   Google Scholar
• Sayanthan, S., & Thusyanthy, Y. (2018). Rice parboiling and effluent treatment models; a Review. International Journal of Research Studies in Agricultural Sciences (IJRSAS), 4(5), 17–23. http://dx.doi.org/10.20431/2454-6224.0405004
   Google Scholar
• Verma, D. K., & Srivastav, P. P. (2017). Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian ice. Rice Science, 24(1), 21–31. https://doi.org/10.1016/j.rsci.2016.05.005
   Web of Science ®Google Scholar
• Vijay, D., & Rice, R. B. (2013). In: Breeding, biotechnology and seed production of field crops. (Roy B, Basiu A. K, and Mandal A.B., Editors). New India Publishing Agency. Oryza Sativa L.
   Google Scholar
• Yerragopu, P. S., & Palanimuthu, V. (2019). Effect of steaming on accelerated ageing of rice (Oryza sativa L.). International Journal of Current Microbiology and Applied Sciences, 8(2), 358–375. https://doi.org/10.20546/ijcmas.2019.802.041
   Google Scholar
• Zhou, J., Yue, H., Zhang, Y., & Xiao, C. (2017). Design of intelligent control system for rice whitening machine. Proceedings of the 23rd International Conference on Automation and Computing (ICAC) (pp. 1–6). IEEE. https://doi.org/10.23919/IConAC.2017.8082038
   Google Scholar