Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin

The efficiency of traditional, intermediate and improved parboilers was compared through theireffects on certain physical and cooking quality traits. Two varieties (NERICA 4 and Gambiaka) commonlycultivated and consumed in Benin were used. Results showed that the traditional parboiler had the highestlevel of heat-damaged grains (90%) with the improved equipment having the least (17%). The improved andintermediate parboiling technology produced grains of comparable hardness (4 kg and 6 kg, respectively, forGambiaka and NERICA 4) while the traditional method resulted in a sample with the least hardness for bothGambiaka (4 kg) and NERICA 4 (3 kg). The improved method and the intermediate technology using woodensticks at the bottom of the vessel had higher water uptake (2.97 ml/grain) and grain swelling ratios (5.41) ascompared to the traditional and intermediate methods using a container with a perforated bottom