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Cooking Aspects of Nigerian Milled Rice Quality

Authors: ADEYEYE Joshua , Navesero, P, Ariyo, O. J

Publication Type: Journal article

Journal: Acta Satech

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Abstract

This study aimed at identifying factors affecting the cooking quality of rice preferred by Nigerians and consequently to
improve the locally produced rice to the taste of Nigerians. A total of 23 rice varieties were acquired from experimental
fields of National Cereal Research Institute (NCRI), International Institute of Tropical Agriculture (IITA) in Ibadan and
Badegi Rice Breeding Centre in Bida. Three (3kg) of each samples was parboiled, dried and milled. Cooking test were
done on both parboiled and unparboiled samples to determine water up-take, volume of expansion, gell consistency and
solid residue ratio. Parboiled samples took a longer time to cook, had lower water absorption and decreased percentage
solid residue. Texture of parboiled cooked rice was fluffy and less moist, cooked separate when compared to unparboiled
rice samples. The work was funded and supported by Rice Quality Program of IITA, for which the author is most grateful.

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ADEYEYE,J. Navesero,,E.P Ariyo,,O.J . (2013). Cooking Aspects of Nigerian Milled Rice Quality, 4 (), 145-145.

ADEYEYE,J. Navesero,,E.P Ariyo,,O.J . "Cooking Aspects of Nigerian Milled Rice Quality" 4, no (), (2013): 145-145.

ADEYEYE,J. and Navesero,,E.P and Ariyo,,O.J and . (2013). Cooking Aspects of Nigerian Milled Rice Quality, 4 (), pp145-145.

ADEYEYEJ, Navesero,EP, Ariyo,OJ, . Cooking Aspects of Nigerian Milled Rice Quality. 2013, 4 ():145-145.

ADEYEYE,Joshua , Navesero,,E. P, and Ariyo,,O. J . "Cooking Aspects of Nigerian Milled Rice Quality", 4 . (2013) : 145-145.

A.Joshua N.E. P & A.O. J , "Cooking Aspects of Nigerian Milled Rice Quality" vol.4, no., pp. 145-145, 2013.

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