ASSESSMENT OF QUALITY OF PARBOILED JASMINE AND TOGO MARSHALL RICE GROWN IN THE HOHOE MUNICIPALITY OF VOLTA REGION, GHANA

Alexander Kafui Jarh, Samuel Yeboah Asiedu, Joseph Oscar Azaglo, Robert Lavoe

Abstract


This study was conducted to determine the perception, acceptability and assessment of the effect of parboiling on physical, functional as well as cooking characteristics of Jasmine and Togo Marshall Rice Produced by farmers in the Hohoe Municipality of Volta Region, Ghana. A sample size of One hundred (100), comprising rice farmers and stakeholders who are into rice production were surveyed. The laboratory work carried out indicated that moisture content and broken grains reduced from 12.44% to 12.07% and 82% to 47% respectively as a result of parboiling. On the other hand, weight of 1000 grains, whole grains and head rice yield increased from 15.66%, 28%, 52.84% to 18%, 63% and 74.4%, respectively. Swelling power and solubility also increased from 0.58% and 15.46% to 0.64% and 20.21% respectively with parboiling. Water and oil absorption capacities also increased from 1.36% and 1.59% to 1.42% and 1.78% respectively through parboiling. Generally, Togo Marshall rice had superior physical qualities than Jasmine, however the functional qualities were similar in both varieties of rice. As far as physical properties were concern, Togo Marshall rice should be the variety of choice. It is recommended that parboiling should be incorporated into the processing techniques for farmers and processors in the production chain in the Hohoe Municipality to improve rice quality.

Article visualizations:

Hit counter


Keywords


laboratory, Marshal and Jasmine rice, physical properties, sensory, evaluation, parboiled

Full Text:

PDF

References


Abbey, B. W. & Ibeh, G. O. (1988). Functional properties of raw and heat processed cowpea flour. Journal of Food Science 53:1775-1777.

Adeyemi, I. A., Fagade, S. O., & Ayotade, A. K. (1986). Some physicochemical and cooking qualities of Nigeria rice varieties. Nigeria Food Journal. 4 (1): 26-33.

Ali, S. Z. & Bhattacharya, K. R. (1991). Hydration and amalyse solubility behaviour of parboiled rice. Lebenson, WISS Technol.5:207-12

Araullo, E. V. & de Padua, D. B. (eds) (1976): Rice post-harvest technology, IDRC Ottawa, Canada.

Bello, M., R. & Tolaba M. P. (2004). Quality Characteristics of Milled and Cooked Rice Affected by Hydrothermal Treatment. Food Journal England 72: 124-133.

Bhattacharya, K. R. (1985). Improved Parboiling Technology for Better Product Quality; India Food Industry: Mysore, India; pp.23-26

Bienvenito, O. & Juliano, P. A. (1996). Food Review International-vol.12, issue 1996, pp, 76-103.

Chang S. M. Chang, Y. C. (1988). Retrogradation of rice starches with various amylase contents. Proceedings of the National Science Council 12, 247-251.

Chang, S. M. & Liu, L. C. (1991). Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars NaCl and lipids. J. Food sci.56:564

Coffman, C. W. L. & Gracia, V. C. (1977). Functional properties and amino acid of a protein isolate from mung bean flour. Journal of Food Technology 12:473-484

Danekar, G. G. (2010). Parboiled rice. Available online at http://partner.m3conenct.de/-v/Ghana/modules/viewfile.phd (accessed on 27th July, 2011)

Daniel, Workman (2008). Top rice producing countries at world rice production. Available online at http://www.suit101.com/contenttop-rice-producing-countries (accessed on 15th June, 2011).

De Datta, S. K., Chang, T. T., & Yoshida, S. (1986). Drought Tolerance in upland rice. Pp.101-116 in P.C. Gupta and J. C. O. O’Toole, Upland rice: a global perspective, International Rice Research Institute, Los Baῆos, Philippines.

Dogbe, W. (1996). Characterisation of the inland valleys of Northern Ghana. U.P. Savanna Agricultural Research Institute (SARI), Tamale, Ghana.

Dorinder, H. (2009). A Taste of African Rice. Available online at; http://www.africanrice.org/warda/guide.asp (Accessed on 2nd May, 2010).

FAO -Food & Agricultural Organization (2001). Rice in the World. In Report of the Fifth External Programme and Management Review of the International Plant Genetic Resources Institute (IPGRI); FAO: Rome, Italy, Available online at: http://www.fao.org/wairdocs/tac/x5801e08/x5801e08.htm (accessed on 11th December, 2010).

FAOSTAT (2011). Food & Agricultural Organization Statistical Database. Available online at: www.fao.org/faostat/ (accessed on 15th August,2011)

Felix, S. H. (2009): Growing and processing top quality rice will get you top money. African rice centre (WRADA): Available online at; http://www.africanrice.org/warda/guide.asp (accessed on 1st October, 2010).

GIDA-Ghana Irrigation Authority (2006). Annual report.

Haroon, A. S. (2009). Pakistan rice-25% broken regular milled.

Hermansson, A. M. & Svegmark, K. (1996). Development in the understanding of starch functionality. Trends Food Science and Technology, 7,345-353.

Hermansson, A. M., & Walkenström, P. (1996): fine stranded mixed gel whey proteins and gelatine. Food hydrocolloids, 10 (1), 51 62

Hogan, J. T. (1963). Rice research at of Southern laboratory. Rice J. 66(7)38

Ibrahim, A. S. (1984). An economic analysis of rice response to fertilizer application in the Tamale district of Northern Region of Ghana, Msc. Thesis, University of Ibadan, Nigeria.

Indiamart, S. (2010). Available online at www.indiamart.com (accessed on 20th December, 2010)

International Rice Research Institute, IRRI (2003): Main Milling Practice; International Rice Research Institute (IRRI): Manila, Philippines. Available online at: http://www.knowledgebank.irri.org/trorice/Main Milling Practices.htm (accessed on 12 November,2010).

Islam, M. R., Roy, P., Shimizu, N. and Kimura, T. (2002). effect of processing condition on physical properties of parboiled rice. Food science and Technology Research, 8 (2): 106 -112

Issah, M. H. (2011). The effect of parboiling on Degan rice grown in the Northern Region of Ghana.

Juliano, B. O. (1985). Cooking and eating qualities of parboiled rice. Rice Chemistry and Technology. Dept of cereals chemistry, IRRI, Los Banos, Laguna, Philippines.

Kar, N., Jain, R. K. & Srivastaya, P. P. (1999). Changes in physicochemical properties of parboiled rice. Available at; www.cigrjournal.org/index.php/Ejounral/article/view/1221/1078

Kimura, T.; Shimuzu, N.; Shimohara, T.; Warashina, J. Trials of quality evaluation for parboiled and other rice by means of the near infrared spectroscopy and the rapid visco analyzer. J. Soc. Agric. Struc. Jpn. 1995, 25, 175-181

Kinsella, J. E. (1976). Functional properties of protein foods. Crit.Rev. Sci. Nutrition 1: 219-229

Lancon, & Erentein (2002). Rice production and consumption in West Africa. Available online at: http://www.unep.ch/etu/etp/events/agriculture/warda.pdf (accessed on 12th November, 2010).

Leach, H. W., McCowen, L. D. Schoch, T. J. (1959). Structure of the starch granules. In: Swelling and solubility patterns of various starches. Cereal Chem. 36: 534-544

Manat, M., Pimjan, P. & Jittra, S. (2011). Functional properties of rice bran and its application in bread. Dept of Agro industry Faculty of Agriculture, Uban Ratchathani University Warinchamrap,34190 Thailand

Manful, J., Langyintuo, A., Hammond, & Coote, C. (1998). An Assessment of Rice Post-Harvest System, Study produced for the DFID project ‘Improving the competitiveness and marketability of locally-produced rice in Ghana̓

Marshall, W. E., Wardsworth, J. I., Verma, L.R., & Velupillai, L. (1993). Determining the degree of gelatinization in parboiled rice: Comparison of a subjective and objective method. Cereal Chemistry, 70(2):226-230.

Mathews, J. (1962). The accuracy of measurement of brown changes in moisture content of cereal by typical oven methods. Journal Agricultural Engineering Research, 7(3): p185-191.

Mobil, J., & Okran, V. K. (1985). Trends in the production and consumption of rice in Ghana, p.11. Accra, Ghana.

Morton, J. (1987). Breadfruit: Fruits of Warm Climates, Jr. Dowling, CF. (Ed.). Greensborough, US: Media Incorporated, pp: 50-63.

Mustapha, F. O. (1979). The effect of parboiling on some physico-chemical properties of some local rice varieties. B.Sc. Thesis, University of Ife, pg.22-27

Narayana, K. & Narasinga Rao M. S. J. (1984): Functional Properties of raw and heat processed bean flour. J. Food Sci. 47: 1534-1538.

Nikuni, Z. (1978). Studies on starch granules. Starch/staeke 30: 105-111

Norman, J. C. & Otoo, E. (2002). Rice development strategies for food security in Africa. In proc. 20th Session of the international Rice Commission, Bangkok, Thailand, July 2002.

Nwanekezi, E. C., Alawuba, O. C. G. & Owuamamam, C. I. (1994). Functional properties of raw and heat processed African yam bean (Sphenostilis stenocarpa) and bambara groundnut (Vocandzela subterranean) flours. J. Food Sci. and Tech. 31: 179-201.

Obeng, H. (1994). Soils suitable for large-scale rice cultivation in Ghana. Paper presented at the International Seminar, Towards Rice –Sufficiency in Ghana, 6-7 June 1994, Akosombo, Ghana.

Okaka, J. C. & Porter, N. (1979). Physicochemical and functional properties of cowpea powders processed to reduce beany flavor. J. Food Sci. 44:1235-1240.

Oshodi, A. A. (1992). Proximate composition, nutritionally valuable minerals and functional properties of Adenopus breviflorus benth seed flour and protein concentrate. Food Chemistry. 45: 79-83.

Oteng J. W. (1994). Research strategies for improved rice production in Ghana. Paper presented at the international Seminar, Towards Rice Self-Sufficiency in Ghana, 6-7 June 1994, Akosombo, Ghana.

Otoo, E. & Asuboateng, S. (1996). Survey and reconnaissance characterization of rice environment in southern Ghana, Crop Research Institute, Kumasi, Ghana.

Pillaiyar, P. (1996). Rice: postproduction manual, Wiley Eastern, New Delhi.

Roy P., Orikasa T.; Okadome H.; Nakamura N. & Shiina T. (2011). Processing Conditions, Rice Properties, Health and Environmental. International Journal of Environmental Research and Public Health.

Roy, P. (2003). Improvement OF Energy Requirement in traditional parboiling process. PhD Thesis, University of Tsukuba, Ibaraki, Japan.

Roy P.; Shiina, T. (2010). Global Environment, Biofuel: Sustainable Food production and distribution. In Global Environmental Policies: Impact, Management and Effects; Riccardo,C., Monte, G., (Eds.o; Nova Science publishers: New York, USA;pp.29-58

Roy P.; Shimizu, N.; Kimura, T. (2004). Effect of temperature distribution on the quality of parboiled rice produced by parboiling process. Food Sci. Technol. Res., 10,254-260.

Saeed, F., Imran, P., Faqir, M. A. Hafiz A., Rasul, S. and Muhammad, F. (2011). Effect of parboiling on physico-chemical & cooking attributes of different rice cultivars.

Saif, S. M. H., Suter, D. A. & Lan, Y. (2004). Effects of processing conditions and Environmental Exposure on the tensile properties of parboiled Rice Biosystems Engineering, 89(3): 321-330

Subularse, V. C., Liuzzo., J. A., Rao, R. M. & Gardner, R. M. (1991). Cooking quality brown rice as influenced by gamma irradiation, Variety and storage. Journal Food Science, vol. 56: 96-98.

Schmidt, H. (2010). USA Rice Federation. African Buyer Conference. Nigeria. Available at; www.africanbuyerconference.com/USARicehartwig.pdf (accessed on 28th December, 2010).

Seini, A. W. (2002). Agricultural Growth and Competitiveness under policy Reforms in Ghana. Technical publication No. 61. Institute of Statistical, Social and Economic Research, University of Ghana, Legon.

Shilpa, A. (1996). Nitrogen response behaviour of four rice varieties under wetland culture. Thai Journal of Agricultural Science 30: 195 202

Shitanda, D.; Nishiyama, Y. & Koide, S. (2001). Performance analysis of an impeller husker considering the physical and mechanical properties of paddy rice. J. Agric. Eng. Res. 79, 195-203. Soil Science Society, Bunso, Ghana.

Soponronnarit, S., Nathakaranakule, A., Jirajindalert, A., & Taechapairoj, C. (2006) Parboiling brown rice using superheated steam fluidization technique. Journal of Food Engineering, 75: 423-432.

SRID, MoFA, Report January, (2011).

Tomlins, K. I., Manful, J., Iarweh, P. & Hammond, L. (2002) (in press) Customer acceptability of local and imported parboiled and raw rice in Ghana. Food Quality and Preference.

Tung Chien, J., Chih-Chia, C. & Jon-Wen, L. (1998). Studies on the rehydration rates and swelling power of microwave-popped rice journal of the Chinese Agricultural Chemical Society. 35(4) 365-375

USDA (2009): world rice production. Available online at; http//worldwide-rice-production.html (accessed on 11th September, 2010).

Velupillai, L., Verma L. R., & Tsang Mui Chang, M. (1989): Process for parboiling rice. United States Patent No. 4,810,511.

Vivian, M. F. (1999). Department of food and nutrition province. University Shalu, Taichung 43301. Taiwan 2 Institute of Chemistry, Academia Sinica Nankang, Taipei 11529, Taiwan.

Wan, X. Y. , wan, J. M., Jiang, J. K., Wang, H.Q., Zhai, et al (2006): QTL analysis for rice grain length and fine mapping of an identified QTL with stable and major effects. Thoer. Appl. Genet. 112 1258 1270.

Wang, M., Hettiarachchy, N. S., Qi, M., Burks, W. & Siebenmorgen, T. (1999). Preparation and functional properties of Rice Bran protein Isolate (RBPI) J. Agric food chemistry, 47, pp411-416.

WARDA (2005). Annual Report. Available online at: www.warda.org/warda1/main/publications.htm (accessed on 20th February, 2011).

WARDA (2007): Overview of Recent Development of Sub-Saharan Africa Rice Sector. African Rice Trends, Cotounou, Benin, p.10.

Wynn, T. (2008). Rice Farming: How the Economic Crisis Affects the Rice Industry. A reported presented at the rice producers forum, USRPA, Houston, TX, USA. Int. J. Environ Res. Public Health 2011, 8 12. Available online at; http://www.ricefarming.com/home/2009_JanProducersForum.htm (accessed on 7th May, 2010).

Yang, C. C., Lai, H. M. & Lii, C.Y. (1987). The pasting behavior of some rice starches and flours in different media. Food sci. 14:212.

Zenith, C. (2009). Expert in milling machines at www.zenithcruser.com (accessed on the 19 of September, 2011).




DOI: http://dx.doi.org/10.46827/ejsss.v5i4.898

Copyright (c) 2020 Alexander Kafui Jarh, Samuel Yeboah Asiedu, Joseph Oscar Azaglo, Robert Lavoe

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

The research works published in this journal are free to be accessed. They can be shared (copied and redistributed in any medium or format) and\or adapted (remixed, transformed, and built upon the material for any purpose, commercially and\or not commercially) under the following terms: attribution (appropriate credit must be given indicating original authors, research work name and publication name mentioning if changes were made) and without adding additional restrictions (without restricting others from doing anything the actual license permits). Authors retain the full copyright of their published research works and cannot revoke these freedoms as long as the license terms are followed.

Copyright © 2015 - 2018. European Journal Of Social Sciences Studies (ISSN 2501-8590) is a registered trademark of Open Access Publishing Group. All rights reserved.

This journal is a serial publication uniquely identified by an International Standard Serial Number (ISSN) serial number certificate issued by Romanian National Library. All the research works are uniquely identified by a CrossRef DOI digital object identifier supplied by indexing and repository platforms. All the research works published on this journal are meeting the Open Access Publishing requirements and standards formulated by Budapest Open Access Initiative (2002), the Bethesda Statement on Open Access Publishing (2003) and  Berlin Declaration on Open Access to Knowledge in the Sciences and Humanities (2003) and can be freely accessed, shared, modified, distributed and used in educational, commercial and non-commercial purposes under a Creative Commons Attribution 4.0 International License. Copyrights of the published research works are retained by authors.


 

Hit counter