Flow Chart of Rice Production and Processing System
The environmental impacts and energy usage associated with field production and processing were studied using life cycle impacts assessment tool with a functional unit of one kilogram 1kg of rice
The environmental impacts and energy usage associated with field production and processing were studied using life cycle impacts assessment tool with a functional unit of one kilogram 1kg of rice
Ofada Rice grown in Mowe Ofada Town Ogun state Nigeria also known as Abakiliki rice grown in Abakiliki Ebonyi state Nigeria has it very own unique spot in the Nigerian cuisine table Zinc magnesium and other nutrients during the refining process by manufactures ofada rice still contains these basic nutrients and aleurone layer
The growing popularity of direct compression process necessitates an ideal filler binder that can substitute two or more excipients Pregelatinization of starches significantly improve swelling and flow properties but produce tablets with low mechanical strength When used as binder in many tablet formulations hydroxyl propyl methyl cellulose HPMC imparts
Nigerian Local Rice Variety Ofada Gbadamosi A Emmanuel Daniel M Mary Department of Plant Science & Biotechnology Adekunle Ajasin University Akungba Akoko Ondo State Nigeria Abstract Rice is an important staple food in Nigeria but production is low due to single cropping season among other factors
The objective of the study was to produce optimum physical qualities of Ofada rice with varying independent variables of storage duration and processing conditions using response surface D Optimal
Consumption of Ofada rice has gained more prominence possibly due to the health awareness of many Nigerians who relate its taste and natural flavour higher nutritive value to the significance on their health compared to imported rice varieties The Ofada rice variety has been reported to have higher fibre content and better health consideration
The results suggested that the acclaimed Ofada taste and aroma may not be generic after all Ofada rice samples were obtained from Ofada village in Ogun State Nigeria The samples were parboiled and milled using both the traditional Ofada processing soaking for eight days and the improved rice processing method the hot water soaking method A known
The need to improve efficiency of rice production is accentuated through high level of importation of rice needs in Nigeria This paper examined technical allocative and economic efficiencies in
The good pasting behaviour makes ofada flour good material for the production of stiff dough products better palatability and water binding capacity while physical qualities give ofada an advantage of the ofada rice varieties show comparable grain length with the control There was a significant difference p ≤ observed among the
Practical Implications This study underscored the effort needed to improve local rice production in Nigeria which should be targeted at improving the desired attributes to make indigenous Ofada
The objective of the study was to produce optimum physical qualities of Ofada rice with varying independent variables of storage duration and processing conditions using response surface D Optimal
Ofada is a generic name used to describe some rice varieties cultivated and processed in a group of communities in Ogun State and some rice producing clusters in South West Nigeria Cooked ofada is a special delicacy eaten by the natives of this region and traditionally served in stomatococcus danielle mode of preparation serving and
The Nigerian government and institutional agencies intervention in rice production has significantly increased rice production activities more than its efforts towards ensuring quality assurance
In this study a mixture of red and white coloured kernels was observed Table 1 Two kinds of ofada rice are identified by farmers and millers based on the colour of the endosperm ofada funfun white and ofada pupa red Table 2 Pasting properties of ofada rice varieties cultivated in four states of South West Nigeria
The machine was designed to process about 8 kg of rice for small scale production Performance evaluation of the machine shows that its efficiency is within the range of 83 to 88% the hulling capacity is within the range of 22 to 25 kg/h and the maximum efficiency is at 5 kg paddy rice hopper loading which is about 60% of the hoppers volume
Flow was improved in Ofada rice starch by pregelatinization Particles of the pregelatinized starches appeared larger more irregularly shaped and more aggregating than the native starches
Mapping exercise of Ofada rice production areas was motivated by the need to develop spatially targeted interventions that will positively impact local rice value chain in south western Nigeria
Effects of roasting temperature and duration on yield and quality free fatty acid peroxide value color of oil extracted from ofada rice bran was studied using response surface methodology Roasting temperature and duration were 160 170 180 190 and 200 °C and 5 10 15 25 and 35 min respectively Data were analyzed by ANOVA and regression analysis The
A total of twenty ofada rice farmlands were identified in each study area and rice samples were randomly collected thoroughly mixed to make a representative sample from each farmland
The proportions of the ingredients were as follows 105 % tap water 105 % Ofada rice flour 30 % maize starch 1 % baking oil 4 % sugar 2 % salt and 2 % yeast In the formula the weight of the flour is equal to 100 % The whole amount of Ofada rice flour and corn starch 100 % was determined to be treated as flour weight basis A similar
