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Tropentag, September 14 - 16, 2022, Prague

"Can agroecological farming feed the world? Farmers' and academia's views."


Processing and packaging of rice flour from broken rice

Faith Enoche Antenyi

University of Agriculture, College of Animal Science, Nigeria


Abstract


Rice is one of the major staple foods in Nigeria, consumed across all geopolitical zones and socioeconomic classes. The milling process is the most important step in rice production because it determines the nutritional, cooking, and sensory qualities of crude rice. The FAO has reported that managing rice processing and the resulting byproducts into more sustainable applications would be beneficial. Depending on the strain of rice and technique utilised, up to 40% of the yield is lost in the milling process due to the discarding of the byproducts. The byproducts of rice are broken rice, the husk, and the bran layer. Being able to utilise these byproducts in alternative industries would, therefore, improve the yield and sustainability of rice production.
After rice is polished, it is graded according to size and rice that does not meet the required size is considered broken. Medium and large rice mills generate 10 to 15% broken kernels and this can be as high as 25% in small mills.
This project is aimed at utilising broken rice for the production of rice flour. This will lead to reduction in competition for unbroken rice kernels, reduction in losses incurred during rice milling, improved rice production sustainability and increased food security in Nigeria. The broken rice will be ground into powder using the grinding machine and packaged in paper bags. Rice flour is gluten-free; therefore, it is an alternative for producing gluten-free products.


Keywords: Broken rice, processing and packaging, rice flour


Contact Address: Faith Enoche Antenyi, University of Agriculture, College of Animal Science, Makurdi Benue State, Nigeria, e-mail: antenyifaith@gmail.com


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