Effect of paddy storage duration and processing parameters (soaking time, parboiling temperature and drying temperature) were optimized using response surface methodology for the production of ready to eat Ofada rice flakes which serves as alternative mean of harnessing its potential. There exist significance differences at p<0.05 for all the parameters except carbohydrate and metabolizable energy. The quadratic models were fit for prediction of effect of storage and processing parameters on quality of flakes produced from ofada paddy. The R2 ranged from 0.9662 to 0.7318 which confirmed the fitness of the model. The predicted and validated values were related. The optimum storage duration and processing parameters for treatment of Ofada paddy in the production of ready to eat flake include storage of paddy for 9 months, soaking for 4 days and 17 h, parboiling at 106°C and drying at 30°C to yield optimum quality of Ofada rice flakes. The sensory assessment showed significant acceptability of colour, crispiness, aroma, taste and overall acceptability.
Key words: Ofada, processing parameters, response surface methodology, ready-to-eat flakes, optimization.