MILLING QUALITY OF PADDY RICE PROCESSED USING TRADITIONAL AND MODIFIED PARBOILING DRUMS TO ENHENCE JOB CREATION FOR NATIONAL DEVELOPMENT.

Abstract

Milling quality of paddy rice was determined by comparing products from improved rice parboiling drum with false bottom, fabricated from stainless steel, with the traditional drum. Quality parameters of three rice varieties, FARO 44, FARO 52 and SIPI, parboiled using the two drums were evaluated using the standard evaluation system (SES) for rice. The results showed significant difference (p?0.05) in the milling characteristics of the paddy between the improved and traditional parboilers. Such as the percentage broken rice was 24% in traditional drum as against 1.55% in the modified drum  However, milling characteristics did not vary significantly (p?0.05) in some cases between the rice varieties as in the degree of milling. Whereas the total milling recovery of the paddy rice for the improved parboiler ranged from 59.63-73.33% that of the traditional ranged from 56.00 – 72.27%. Similar trends were observed for other milling attributes. The modified drum showed better milling quality characteristics when compared to local drums.