Abstract
Rice (Oryza sativa L.) is a significant source of nourishment in most Asian countries since it is a primary source of carbohydrates, micronutrients (Fe and Zn) and vitamins, offering broad prospects for food and nutritional security. MARDI’s variety, namely MRQ 107, was chosen for producing parboiled rice using the Response Surface Methodology (RSM) technique at different soaking hours (2, 4 and 6) with steaming time at intervals of 15, 30 and 45 mins with hot water temperature 70ºC and 75ºC. The results have shown that parboiled rice of MRQ 107 process at selected parameter consistently has produced a high milling percentage in the 69-70% range with conversion to Head Rice Yield (HRY) in the range 84%-97%. This finding shows that good quality MRQ 107 parboiled rice can be produced through the parameters selected with a recovery of a high percentage of rice heads (head rice) and has the potential to resolve the economic losses to millers from losing out due to a high rate of broken rice especially during parboiled rice processing.
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