EVALUATION OF MILLING CHARACTERISTICS OF SOME VARIETIES OF PADDY RICE IN COTTAGE INDUSTRIES OF ONDO AND EKITI STATES IN SOUTH WEST NIGERIA
Abiodun A. Okunola*1, Adeniyi Olayanju1, Adejoke D. Adewumi1 and Stephen A. Abolusoro 2
1Department of Agricultural and Biosystems Engineering, Landmark University, Omu Aran, Nigeria
2Department of Agriculture, Landmark University, P.M.B. 1001, Omu Aran, Nigeria
*Email: okunola.abiodun@lmu.edu.ng
ABSTRACT
This study was carried out to evaluate the milling characteristics of six varieties of paddy that were processed at cottage industries in Ondo and Ekiti states of Nigeria. The result indicated that rice milled at moisture content below 14.5% has higher percentage of breakages that ranged from 21.39 to 24.39%, while those above it were from 8.65 to 10.23%. Grain characteristics were obtained and shpericity was found to varied between 41 to 44% for Faro varieties and 47 to 49% for Igbemo (a local cultivar). The length width ratio of the Faro varieties were higher than Igbemo varieties being 3.0 to 3.26 and 2.6 to 2.69 respectively. The width / thickness in all the varieties was less than 1.43, a vital threshold value above which kernel breakage is less rampant. The data gathered were processed using analysis of variance (ANOVA) and means separated with Duncan multiple range test. Faro 52 exhibits significant differences among all the six varieties in the milled rice yield (MRY); while the head rice yield (HRY) had significant differences in all the Faro varieties. The dockages were not significant in all the Faro Varieties and IgbemoI. Milled rice characteristics is vital for optimal machine design to effect adequate milled rice separation from impurities
Keywords: Rice variety, grain characteristics, sphericity, milled rice and breakages
