DETERMINATION OF OPTIMAL PARBOILING CONDITIONS FOR NIGERIAN FARO-44 RICE VARIETY

Authors

  • AB Muochebe DEPARTMENT OF AGRICULTURAL AND BIORESOURCES ENGINEERING, NNAMDI AZIKIWE UNIVERSITY, AWKA, ANAMBRA STATE, NIGERIA
  • OC Nwajinka DEPARTMENT OF AGRICULTURAL AND BIORESOURCES ENGINEERING, NNAMDI AZIKIWE UNIVERSITY, AWKA, ANAMBRA STATE, NIGERIA
  • IE Nwatu DEPARTMENT OF AGRICULTURAL AND BIORESOURCES ENGINEERING, NNAMDI AZIKIWE UNIVERSITY, AWKA, ANAMBRA STATE, NIGERIA

Keywords:

optimization, Response Surface Methodology, FARO-44, Rice,Head rice, parboiling

Abstract

Optimization study was carried out on the parboiling process variables for improving the milling quality of FARO-44 rice variety using Response Surface Methodology (RSM) in Central Composite Design (CCD). The variables studied were initial soaking temperature (IST), soaking time (SKt) and steaming time (STt) including their interactive effects.The range of the input variables studied were 70-90oC, 8-12hrs and 40-50minsfor initial soaking temperature, soaking time and steaming time respectively. For thisstudy, a total of twenty (20) randomized experimental runs comprising one (1) replicate of factorial point, one (1) replicate of axial point (alpha 2.7) and six (6) centre point in the design space. Analyses of variance (ANOVA) were performed on the experimental data sets and models were fitted for all the response variables generated.The result showed that the optimal parboiling variables were, 900C, 46mins and 10 hours,for initial soaking temperature, steaming time and soaking time respectively with their corresponding optimum response 58.7%, 6.7%  and 58.1%  for Head rice yield (based on parboiled paddy weight), breakage ratio and milled rice colour (based on illumination). The composite desirability is 0.793 which maximized the percentage Head rice yield (HRY) and milled rice colour (MRC) but minimized the percentage Breakage Ratio (BR).

 

http://dx.doi.org/10.4314/njt.v39i4.34

Published

2020-09-30

Issue

Section

Agricultural, Bioresources, Biomedical, Food, Environmental & Water Resources Engineering