Adekoyeni, O. O.,Akinoso, R. Malomo, O.,(2012) Some Physical Properties and Yield of Ofada Rice. Journal of Basic and Applied Scientific Research. 2 (4) 4098-4108,
ABSTRACT
Effect of processing parameters on physical properties of Nigeria local rice (Ofada) was evaluated and optimised using D- optimal of response surface methodology. The independent variables were soaking duration (1,2,3,4 and 5 days) and parboiling temperatures (100,110 and 120⁰C), while responses include Head Rice Yield(HRY), brokenness, chalkiness, Thousand Grain Weight (TGW), sphericity, length, breadth and width.
The results generated were analysed by ANOVA and regression analysis. Data obtained ranged between 50.28- 74.67%, 2.03-21.27%, 0-19.20%, 254.02-276.35%, 52.47-60.54%, 5.48-6.31mm, 2.02-2.37 mm, and 2.82-3.05mm respectively. Soaking duration and parboiling temperatures significantly influenced the dependent variables at p<0.05. All the model equations were quadratic except Thousand Grain Weight (TGW) and sphericity. Coefficient determination (R²) of generated models ranged between 0.8935-0.9893 and revealed that the models developed were adequate. Optimum soaking and parboiling were put at 2 days: 6hrs and 119⁰C.
KEYWORDS: Ofada rice, soaking, parboiling, size, yield, models.