EFFECT OF STORAGE AND PROCESSING PARAMETERS ON PROTEIN AND AMYLOSE OF OFADA RICE GRAIN

Effect of paddy storage duration and processing parameters on protein and amylose contents of Ofada rice were evaluated, modelled and optimized using D-optimal response surface method. Ofada rice paddies were stored (1-9 months), soaked (1-5 days), parboiled (80-120oC), and dried in oven (30-70 oC). The protein and amylose of milled Ofada rice were determined using standard methods. The protein and amylose contents of the rice ranged between 8.42 – 10.44 % and 18.12 – 26.54 % respectively. There exist significant differences (p<0.05) for amylose and protein contents as affected by processing and storage parameters. The quadratic model was best fit for the prediction. The coefficients of determinations R2 were protein (0.8253) and amylose (0.814). The best predicted optimum solution for the yield of protein and amylose in Ofada rice include storage of paddy for nine months, soaking for one day, parboiling at 97.28oC and drying at 30oC to yield 10.969 % protein and 22.5386 % amylose