COMPARATIVE EVALUATION OF QUALITY PARAMETERS OF LOCALLY AND INDUSTRIAL PROCESSED RICE

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COMPARATIVE EVALUATION OF QUALITY PARAMETERS OF LOCALLY AND INDUSTRIAL PROCESSED RICE

Abstract

Rice is a staple food in many countries, including Nigeria, where both locally processed and industrially processed rice are widely consumed. This study presents a comparative evaluation of the quality parameters of locally processed and industrially processed rice. The aim is to assess key factors such as grain size and shape, moisture content, broken grains percentage, cooking time, and nutritional content. Using standard analytical techniques, rice samples from different processing methods were analyzed to determine their physical, chemical, and sensory qualities. The results indicated significant differences in the quality attributes between the locally processed and industrially processed rice. While industrially processed rice exhibited better uniformity in grain size, lower broken grain percentage, and shorter cooking time, locally processed rice demonstrated higher nutritional content, particularly in fiber and micronutrients. The study concludes by recommending improvements in local processing techniques to enhance quality and competitiveness, while emphasizing the nutritional advantages that locally processed rice holds over its industrial counterpart. These findings provide insights for consumers, producers, and policymakers interested in promoting the development and consumption of high-quality rice in Nigeria.

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