Response of nutritional contents of rice (Oryza sativa) to parboiling temperatures

American-Eurasian Journal of Sustainable Agriculture

Volumn 3, Issue 3, 2009, Pages 381-387

  Chukwu, Ogbonnaya ^a   Oseh, Friday James ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Different temperatures; Nutritional contents; Parboiled rice; Unparboiled rice

Indexed keywords

ORYZA SATIVA;

EID: 77049102855     PISSN: 19950748     EISSN: 19981074     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. Adeyemi, I.A., S.O. Fagade and K.A. Ayotade, 1986. Some Physicochemical and Cooking Qualities of Nigeria Rice Varieties. Nigerian Food Journal, 4(1): 26-33.
2. AOAC, 1980. Association of Official Analytical Chemists. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.
3. Chukwu, O., 1999. Parboiling of Rice Paddy with Heated Pebbles. Journal of Science, Technology and Mathematics Education, 2(1): 70-76.
4. FAO, 1998. Physical activity: impact of protein and amino metabolism and implication for nutritional requirements. World Health Organization (WHO) Technical Report, Geneva, Ser. No 522.
5. Gariboldi, F., 1973. Rice testing method and equipment. Food and Agriculture Industries Services. Agricultural Service Division, FAO, Rome, Italy.
6. Jackson, M.T., 1995. Protecting the Heritage of Rice Biodiversity. Geojournal, 35: 267-274.
7. Juliano, B.O. and C.M. Perez, 1986. Studies on Cooking Property of Tropically Milled Rice. Journal of Food Chemistry, 20: 97-105.
8. Mustapha, F.O., 1979. The effect of parboiling on some physicochemical properties of some local rice varieties, B.Sc. thesis, Univ. of Ife, Nigeria.
9. Rhaghavendra Rao, S.N. and B.O. Juliano, 1970. Effect of Parboiling on Some Physicochemical Properties of Rice. Journal of Agriculture and Food Chemistry, 18: 289-294.
10. USDA, 1999. United States Department of Agriculture, Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp
11. Webb, B.D. and R.A. Stermer, 1972. Criteria of rice quality. In: rice chemistry and technology, Ed., Houston, D.F. Amer. Ass. Cereal Chem., St. Paul MN., pp: 102-139.