Item Details

Title: Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin

Date Published: 2011
Author/s: Fofana M., Wanvoeke, J., Manful, J., Futakuchi, K., Van Mele, P., Zossou, E. and
Bléoussi, T. M. R
Data publication:
Funding Agency :
Copyright/patents/trade marks:
Journal Publisher: International Food Research Journal
Affiliation: 1
Africa Rice Center (AfricaRice), 01 BP 2031 Cotonou, Benin
University of Abomey Calavi, 01 B.P. 2009 Cotonou, Benin
Keywords: Rice, quality, parboiling methods, Benin


The efficiency of traditional, intermediate and improved parboilers was compared through their
effects on certain physical and cooking quality traits. Two varieties (NERICA 4 and Gambiaka) commonly
cultivated and consumed in Benin were used. Results showed that the traditional parboiler had the highest
level of heat-damaged grains (90%) with the improved equipment having the least (17%). The improved and
intermediate parboiling technology produced grains of comparable hardness (4 kg and 6 kg, respectively, for
Gambiaka and NERICA 4) while the traditional method resulted in a sample with the least hardness for both
Gambiaka (4 kg) and NERICA 4 (3 kg). The improved method and the intermediate technology using wooden
sticks at the bottom of the vessel had higher water uptake (2.97 ml/grain) and grain swelling ratios (5.41) as
compared to the traditional and intermediate methods using a container with a perforated bottom.