Milling and nutritional quality of rice processed using wood and rice-husk briquette powered biomass stove was investigated. There was significant difference (p≤0.05) in milling attributes of the processed rice among volumetric air flow rates. There was no significant difference (p≥0.05) in the milling attributes of the processed rice between the treatments. The L-values ranged from 60.20 to 62.40 with the least values at 0.18 m3/s and 0.20 m3/s and the highest value at 0.25 m3/s. The percentage head rice (HR) ranged from 98.50 to 98.83% which were fairly the same. The lowest and highest values of (HR) were obtained at 0.25 m3/s and natural air flow. Milling recovery (MR) ranged from 68.21 to 68.60% with the highest values at 0.25 m3/s and the least value at natural air flow. Similar trends were observed for milling attributes with exception of chalkiness that remained constant for all treatments. The values for other quality parameters of the milled rice showed that fire wood and briquette recorded fairly similar values, although, briquette recorded higher values in some cases with the exception of chalkiness that showed exactly the same trend at different treatments. The carbohydrate content of the rice processed using briquette was higher than those processed using fire wood and most of the other quality indices such as protein, ash which is an indication of presence of mineral elements were higher for briquettes compared with fire wood. The results revealed that powering the stove was advantageous since the quality indices of the rice were enhanced.
| Published in | World Journal of Food Science and Technology (Volume 2, Issue 1) |
| DOI | 10.11648/j.wjfst.20180201.11 |
| Page(s) | 1-11 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2024. Published by Science Publishing Group |
Biomass Stove, Milling, Nutritional Quality, Rice Husk Briquette, Wood
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APA Style
Edor Sunday Ikwe, Alakali Joseph S., Okache Thomas Akobi, Rabiu Ibrahim Ajiya. (2018). Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove. World Journal of Food Science and Technology, 2(1), 1-11. https://doi.org/10.11648/j.wjfst.20180201.11
ACS Style
Edor Sunday Ikwe; Alakali Joseph S.; Okache Thomas Akobi; Rabiu Ibrahim Ajiya. Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove. World J. Food Sci. Technol. 2018, 2(1), 1-11. doi: 10.11648/j.wjfst.20180201.11
AMA Style
Edor Sunday Ikwe, Alakali Joseph S., Okache Thomas Akobi, Rabiu Ibrahim Ajiya. Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove. World J Food Sci Technol. 2018;2(1):1-11. doi: 10.11648/j.wjfst.20180201.11
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Download@article{10.11648/j.wjfst.20180201.11,
author = {Edor Sunday Ikwe and Alakali Joseph S. and Okache Thomas Akobi and Rabiu Ibrahim Ajiya},
title = {Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove},
journal = {World Journal of Food Science and Technology},
volume = {2},
number = {1},
pages = {1-11},
doi = {10.11648/j.wjfst.20180201.11},
url = {https://doi.org/10.11648/j.wjfst.20180201.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180201.11},
abstract = {Milling and nutritional quality of rice processed using wood and rice-husk briquette powered biomass stove was investigated. There was significant difference (p≤0.05) in milling attributes of the processed rice among volumetric air flow rates. There was no significant difference (p≥0.05) in the milling attributes of the processed rice between the treatments. The L-values ranged from 60.20 to 62.40 with the least values at 0.18 m3/s and 0.20 m3/s and the highest value at 0.25 m3/s. The percentage head rice (HR) ranged from 98.50 to 98.83% which were fairly the same. The lowest and highest values of (HR) were obtained at 0.25 m3/s and natural air flow. Milling recovery (MR) ranged from 68.21 to 68.60% with the highest values at 0.25 m3/s and the least value at natural air flow. Similar trends were observed for milling attributes with exception of chalkiness that remained constant for all treatments. The values for other quality parameters of the milled rice showed that fire wood and briquette recorded fairly similar values, although, briquette recorded higher values in some cases with the exception of chalkiness that showed exactly the same trend at different treatments. The carbohydrate content of the rice processed using briquette was higher than those processed using fire wood and most of the other quality indices such as protein, ash which is an indication of presence of mineral elements were higher for briquettes compared with fire wood. The results revealed that powering the stove was advantageous since the quality indices of the rice were enhanced.},
year = {2018}
}
TY - JOUR T1 - Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove AU - Edor Sunday Ikwe AU - Alakali Joseph S. AU - Okache Thomas Akobi AU - Rabiu Ibrahim Ajiya Y1 - 2018/02/02 PY - 2018 N1 - https://doi.org/10.11648/j.wjfst.20180201.11 DO - 10.11648/j.wjfst.20180201.11 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 1 EP - 11 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20180201.11 AB - Milling and nutritional quality of rice processed using wood and rice-husk briquette powered biomass stove was investigated. There was significant difference (p≤0.05) in milling attributes of the processed rice among volumetric air flow rates. There was no significant difference (p≥0.05) in the milling attributes of the processed rice between the treatments. The L-values ranged from 60.20 to 62.40 with the least values at 0.18 m3/s and 0.20 m3/s and the highest value at 0.25 m3/s. The percentage head rice (HR) ranged from 98.50 to 98.83% which were fairly the same. The lowest and highest values of (HR) were obtained at 0.25 m3/s and natural air flow. Milling recovery (MR) ranged from 68.21 to 68.60% with the highest values at 0.25 m3/s and the least value at natural air flow. Similar trends were observed for milling attributes with exception of chalkiness that remained constant for all treatments. The values for other quality parameters of the milled rice showed that fire wood and briquette recorded fairly similar values, although, briquette recorded higher values in some cases with the exception of chalkiness that showed exactly the same trend at different treatments. The carbohydrate content of the rice processed using briquette was higher than those processed using fire wood and most of the other quality indices such as protein, ash which is an indication of presence of mineral elements were higher for briquettes compared with fire wood. The results revealed that powering the stove was advantageous since the quality indices of the rice were enhanced. VL - 2 IS - 1 ER -
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