Effects of artisanal parboiling steaming time and variety on grain quality, mineral and digestive properties of rice uri icon

abstract

  • To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional and digestive properties of rice, four varieties; NERICA1, NERICA7, IR841 and WITA4 were soaked at the same temperature (85oC) and steamed for 5, 15, 25, 35 and 45 min using a complete randomized design with 3 replications

publication date

  • 2018