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| Obi, Okey Francis; Okechukwu, Michael Emeka. |
| Abstract Parboiling is a pre-dehulling operation and, the effect on the physical properties of African breadfruit seed (var. africana) was investigated. Freshly extracted seeds were parboiled for 0 (control), 5, 10, 15, and 20 minutes, and their physical properties determined. It was observed that parboiling time had a significant effect (p<0.05) on all the physical properties of African breadfruit seeds investigated. The moisture content of the seed ranged from 32.92±0.23 to 50.78±0.19 % (w.b.) as the parboiling time increased. Generally, it was observed that the mean values observed for the physical dimensions (axial dimensions, mean diameters,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: African breadfruit; Parboiling time; Physical properties; Frictional properties. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4918 |
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| Gunathilake, Champathi Chaminda. |
| Soaking of paddy (rough rice) is the most time-consuming operation in the paddy parboiling process. A Hot water soaking in two temperatures of paddy parboiling has developed based on the gelatinization temperature of rice starch to achieve rapid completion of absorption of water into the rice kernel. This study was conducted to eliminate the steaming process in paddy parboiling without loosening the parboiled rice qualities such as less broken grain percentage, high head rice yield percentage and kernel hardness. Treatments also caused to improve kernel whiteness and palatability characteristic of rice. BG 358 rice variety (short grain rice) was used for... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2019 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5003 |
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| Demont, Matty; Zossou, Esperance; Rutsaert, Pieter; Ndour, Maimouna; Mele, Paul Van; Verbeke, Wim. |
| In Benin, traditional parboiling is still widely practiced among rice processors, resulting in inferior grain quality. A new parboiler was introduced to improve the milling yield and quality of local rice. We conducted Vickrey second price auctions followed by a consensus session to elicit rural Beninese consumers’ willingness to pay for rice obtained through the new parboiler and two locally innovated parboilers. Relative to traditionally parboiled rice, consumers were willing to pay price premiums of 9–13% for rice obtained through a local parboiler using a container of which the bottom is a perforated metal, 27% for rice obtained through a local parboiler using wooden sticks at the bottom of the pot, and 25–34% for rice... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Sub-Saharan Africa; Food processing; Experimental auction; Food quality; Food Consumption/Nutrition/Food Safety. |
| Ano: 2011 |
URL: http://purl.umn.edu/114443 |
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| Rangaraju, Visvanathan; Balkrishna, Patil Sagar. |
| Parboiling of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) was carried out by soaking at different soaking temperatures (30, 40, 50, 60 and 70°C) and durations of steaming (10, 15, 20, 25 and 30 min). The parboiled millet grains were shade dried and pearled in a laboratory scale pearler cum polisher. Parboiling of these millets was assessed for the cooking qualities, in terms of cooking time, water uptake, swelling index and elongation ratio. Parboiled little millet took 9 - 14 min for cooking with water uptake ratio of 3.3 - 4.7 and showed swelling index and elongation ratio ranging from 1.73 - 2.74 and 1.69 - 2.61, respectively. For proso millet cooking time... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Keywords; Little millet; Proso millet; Parboiling; Cooking qualities; Cooking time; Water uptake; Swelling index; Elongation index.. |
| Ano: 2024 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7159 |
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| Antunes,Rul Martins; Leal,Otávio dos Anjos; Castilhos,Rosa Maria Vargas; Castilhos,Danilo Dufech; Andreazza,Robson; Schwalbert,Raí Augusto. |
| ABSTRACT Vermicomposted vegetal and animal residues are rich in nutrients and humic substances and thus can be applied to the soil as a source of functionalized organic matter (OM) and as an alternative to chemical fertilizers. In Southern Brazil, many animal and vegetal residues are easily accessible. Therefore, this study aimed to evaluate alterations in soil chemical properties and OM chemical composition in response to the application of local vermicomposted residues. The vermicomposts of: cattle manure (CM), sheep manure (SM), rice parboiling sludge (PS), CM+PS; SM+PS; CM+food waste (FW); SM+FW; CM+fruit waste (FRW); and SM+FRW were mixed with Acrisol (Argissolo) samples collected at 0.00-0.20 m layer, and the samples... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Incubation; Infrared spectroscopy; Elemental analysis; Polarity index. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832019000100403 |
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| M. Ahiduzzaman. |
| Bangladesh is an agriculture based country and the major food comes from rice. The rice plant also produces a significant amount of byproduct which is used as energy. The production of rice husk is steady and increasing in trend in Bangladesh. This biomass energy is playing a significant role in the country energy use. This study was conducted to focus on the improvement of rice husk energy and constraints for technologies dissemination in Bangladesh. The performances of the rice husk energy technologies were studied. The benefits of the use of rice husk energy technologies were analyzed and the constraints to its dissemination were found out during this study. The main consumer of the rice husk energy is the rice milling sector. About 70% of rice husk... |
| Ano: 1969 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/956 |
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