The effect of drying techniques on the milling quality of Nigerian rice varieties
Keywords:
Paddy rice, parboiling, sun-drying, milling recovery, moisture content, tampering.Abstract
The study was carried out at Omasi a predominantly rice producing area in Anambra State of Nigeria. The objective of the study
was to determine a suitable and sustainable drying method for small and medium scale farmer that will ensure optimum quality
milled rice that will compare with imported ones. The studied 3 rice varieties BG 90-2; IR 1416; and ITA 222 were parboiled using
the same method before sundried under three different methods until 14% moisture content (mc) was obtained. The first batch
samples were rapidly dried to 14% mc and subsequently milled without tampering. The second batch samples were gradually dried
to 14 % mc without tampering before milling. The third batch samples were gradually dried to 20 % mc, and collected in heaps
under shade for 4 hours before gradually drying to 14 % mc, and stored for 3 days for tampering. A significant difference in milling
recovery (MR) and breakage were recorded between the three batch samples, with low milling recovery and high percentages
breakage in the first and second batch samples, with the first batch samples taking the lead in all the varieties studied. The third
batch samples gave high percentage milling recovery and least broken rice kernel. The study revealed that the best milling quality
was obtained by gradually drying to 14% mc and subsequently storing under shade for a minimum of 3 days before milling. Both
varieties and methods of drying have significance effect on milling quality.
