Effect of final moisture content, cooling time and paddy variety on milling quality of rice in Kilombero district,Morogoro, Tanzania.
| dc.contributor.author | Furahisha, Kulwa | |
| dc.date.accessioned | 2026-02-04T15:42:50Z | |
| dc.date.available | 2026-02-04T15:42:50Z | |
| dc.date.issued | 2014 | |
| dc.description | Dissertation | |
| dc.description.abstract | Drying and milling of paddy are the key processes and critical post-harvest operations influencing the quality of the milled rice. The current study was carried out to establish the effects of three factors -final moisture content, shade-cooling time and paddy variety on rice milling quality. Paddy was sun dried to final moisture contents ranging from 9-15.5% (on wet basis) and shade-cooled fbr 0, 6, 12, 18, and 24 hours at ambient temperature (27.20 - 35.10°C). Five paddy varieties, TXD 88, TXD 306, SUP A, IRRITA 1 and IRRITA 2 were studied. The milling tests were carried out using a laboratory rice mill. Latin square design with 5 replications (5x5 orders) was used. Physical properties and milling quality in terms of total rice yield (TRY), head rice yield (HRY) and whiteness index (WI) were analysed. The physical properties differed significantly (P< 0.05) among varieties. SUPA had good size, shape and chalkiness whereas TXD 88 had poor quality for all these parameters. IRRITA 1 and IRRITA 2 produced higher TRY compared to other tested varieties. TXD 88 had higlier whiteness index but lower HRY compared to other tested varieties. Final moisture content influenced quality of the milled rice. Higher yields, which were significantly different fbr TRY and HRY (P<0.05) were obtained at moisture content between 9-12.5% for TRY, but between 10.5-14% for HRY. Final moisture content had no significant effect on whiteness index. Shade-cooling time had no significant effects on TRY, HRY and whiteness. As the chief element in fixing the value of paddy is the amount of "head rice" (whole grains), which can be milled out of it, therefore paddy should be dried gradually to the moisture content of about 10.5 一 14% for effective milling. | |
| dc.description.sponsorship | Eastern Africa Agricultural Productivity Programme (EAAPP) | |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/20.500.14820/7279 | |
| dc.language.iso | en | |
| dc.publisher | Sokoine University of Agriculture | |
| dc.subject | Paddy Grain | |
| dc.subject | Rice Milling Process | |
| dc.subject | Total Rice Yield | |
| dc.subject | Kilombero rice | |
| dc.title | Effect of final moisture content, cooling time and paddy variety on milling quality of rice in Kilombero district,Morogoro, Tanzania. | |
| dc.type | Thesis |