The Physical, Mechanical, and Nutritional Properties of Freshly Harvested Paddy Rice Varieties Dried at Different Temperatures

Abstract

Rice has become a major food in Nigeria, but the acceptance of the local varieties are low due to the presence of impurities traceable, poor processing, and low quality. This study investigates the effect of drying temperature on selected properties of Ofada white and Boromo paddy rice. Using standard methods, selected physical, mechanical, and nutritional properties of the rice varieties were estimated when freshly harvested and after drying at 50, 60, and 80oC to 14% moisture content (wet basis). The drying temperature had a significant effect on the length, width, thickness, arithmetic diameter, geometric diameter, equivalent diameter, sphericity, grain volume, surface area, bulk density, true density, porosity, angle of repose, and thousand-grain weight, bending strength, compressive strength, fracture energy, carbohydrate content, crude protein, and amylose content. This study concludes that drying temperature significantly affects rice properties and should be considered in the design and selection of processing machines.