Abstract

Effect of prolonged parboiling duration on proximate composition of rice was determined. Result indicated that there was a decrease in vital constituents such as proteins, and mineral elements as a result of prolonged parboiling duration. The longer the duration of parboiling periods the greater the losses in nutritive value. Comparing these effects at 30, 45, 60 and 90 min, greater loss was recorded at 90 min with a loss of 32.5% in crude protein, calcium 13.3%, iron 16.66%, sodium 5.76% and  potassium 2.31%. The longer the parboiling duration the higher the percentage of breakages of paddy rice during milling. Variations observed in the result of proximate analysis carried out on parboiled rice obtained from different rice farmers indicated that there is no unique method of processing in operational, which can regulate the quality of rice in this locality. Rice parboiled at not more than 30 - 40 min will still produce the best quality product.  

Key word: Prolonged, duration, parboiling, quality, rice.