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 m<sup>3</sup>/s and 0.20 m<sup>3</sup>/s and the highest value at 0.25 m<sup>3</sup>/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 m<sup>3</sup>/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.
Highlights
Rice is the seed of the monocot plant of the genus Oryza and of the grass family Poaceae which includes twenty wild species and two most cultivated ones are Oryza sativa (Asian rice) and Oryza glaberrima (African rice)
The values for other quality parameters of the milled rice showed that fire wood and briquette recorded similar values, briquette recorded higher values in some cases
The values for other quality parameters of the milled rice showed that fire wood and briquette recorded fairly similar values, briquette recorded higher values in some cases with the exception of chalkiness that showed exactly the same trend at different treatments
Summary
Rice is the seed of the monocot plant of the genus Oryza and of the grass family Poaceae (formally Graminae) which includes twenty wild species and two most cultivated ones are Oryza sativa (Asian rice) and Oryza glaberrima (African rice). Rice has been considered the best staple food among all cereals and is the staple food for over 3 billion people, constituting over half of the world’s population [1]. Various authors such as [2, 3] etc. Reported that rice is an important cereal grain which feeds nearly half of the world’s population and that rice is usually consumed as a whole grain after cooking, and in a regular Asian diet, can contribute for 40 to 80% of the total calorie intake. The appearance (size, colour, etc.) of rice grain is among such factors that influences consumers’ choice. Similar irreversible changes in protein, fat, ash etc. and mineral content occur during rice processing (steeping, steaming and milling)
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