Investigation into the Optimum Moisture Content and Parboiling Time forMilling Igbemo Rice | OMICS International | Abstract
ISSN: 2375-4338

Rice Research: Open Access
Open Access

Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Investigation into the Optimum Moisture Content and Parboiling Time forMilling Igbemo Rice

OA Oyedele* and O Adeoti
Department of Agricultural and Bio-Environmental Engineering, The Federal Polytechnic, Ado-Ekiti, Ekiti State, Nigeri
Corresponding Author : OA Oyedele
Department of Agricultural and Bio- Environmental Engineering
The Federal Polytechnic
Ado-Ekiti, Ekiti State, Nigeria
Tel: +2348034917764
E-mail: [email protected]
Received February 27, 2013; Accepted July 19, 2013; Published July 22, 2013
Citation: Oyedele OA, Adeoti O (2013) Investigation into the Optimum Moisture Content and Parboiling Time for Milling Igbemo Rice. J Rice Res 1:101. doi: 10.4172/jrr.1000101
Copyright: © 2013 Oyedele OA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Related article at
DownloadPubmed DownloadScholar Google


Igbemo rice is local rice commonly produced and consumed in Ekiti State and other parts of Nigeria. One of the major factors affecting the quality of Igbemo rice is kernel breakage. This study examines the optimum moisture and parboiling time that gives the minimum amount of breakages during the milling process. Paddy rice obtained from local farmers in Igbemo town, in Ekiti State was parboiled at three different moisture contents and length of parboiling of 12, 14, 16% and 35, 40, 45 minutes, respectively. The resulting rice samples were milled at five replicates to obtain the amount of kernel breakages. The results of the process reveal that to obtain a minimum amount of kernel breakages in Igbemo rice, paddy should be parboiled for 41.5 minutes and milled at 16% moisture content.