EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICS

Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa

In order to increase the quality of locally produced rice, the artisanal parboiling process in West and Central Africa was reconceptualized. A novel parboiling unit was constructed using stainless steel (Inox 304) and fitted directly on an improved stove made from fired bricks. The heat profile at different locations in the unit, the physicochemical properties, cooking properties of the parboiled rice, and the fuel efficiency of the stove were evaluated and compared with that of the traditional system. The heat flow in the new unit was from the top to the bottom while the reverse occurred in the traditional unit. The percent impurities and heat‐damaged grains, swelling and water uptake ratios, amylose content, stickiness, and cohesiveness were lower for rice produced using the improved technology (IT) compared to the traditional technology (TT). Whole grains (%), lightness (L*), yellowness (b*), cooking time, viscosity were higher for rice produced using the IT compared to the TT. Most of physicochemical and cooking properties of rice produced using the IT were not different from that of premium quality imported rice and this was achieved when steaming time was between 20–25 min. The improved stove recorded a lower time to boil water and specific fuel consumption and a higher burning rate and firepower at the hot‐start high‐power phase compared to the traditional stove. Most end users rated the IT as easy and safe to use compared to the TT. The new technology was code‐named “Grain quality enhancer, Energy‐efficient and durable Material (GEM) parboiling technology.”