ASSESSMENT OF QUALITY OF PARBOILED JASMINE AND TOGO MARSHALL RICE GROWN IN THE HOHOE MUNICIPALITY OF VOLTA REGION, GHANA
DOI :
https://doi.org/10.46827/ejsss.v5i4.898Mots-clés :
laboratory, Marshal and Jasmine rice, physical properties, sensory, evaluation, parboiledRésumé
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.
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