Influence of soaking variables on rice (Oryza sativa) de-husking quality

Hussein Itopa Abdullahi, Onimisi Abdulraheem Salihu, Mohammed Abdulkarim Ali

Abstract


This work studied the influence of soaking variables on rice de-husking quality. The variables considered were temperature, time and variety. Three different levels of temperatures were chosen. The three different levels of temperatures were 50, 70 and 90˚C respectively. Two different levels of time were chosen. The time chosen were 6 and 12 hours respectively. Jemila and Sipi were the two varieties of rice used for this study. The variables to be studied were completely randomized and each combination of the experiment was replicated thrice. In all, there were 36 treatments (i.e. 3 temperatures×2 times× 2 varieties× 3 replications). The results obtained from the experiment indicates that broken percentage decreases with increase in soaking temperature unless when the gelatinization temperature of the rice variety is exceeded while de-husking and overall de-husking efficiency increases with temperature unless when the paddy is soaked excessively. Furthermore, de-husking quality varies appreciably with soaking time, Jemila rice variety can be best soaked at a temperature of 70º C for 12hrs while Sipi is at 90ºC for 12hrs.


Keywords


Saoking variable, rice de-husking, rice quality, soaking time, soaking temperature

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