Effect of Soaking Method on the Eating Qualities of Igbemo Rice
[1]
Nwosu Caesar, Agro-Industrial Development and Extension Department, National Centre for Agricultural Mechanization (NCAM), Ilorin, Nigeria.
[2]
Daramola Roseline, Planning, Monitoring and Evaluation Department, National Centre for Agricultural Mechanization (NCAM), Ilorin, Nigeria.
The effect of soaking methods, such as soaking temperature and water replacement time, on the eating qualities of Igbemo rice was studied. Igbemo rice, as it is fondly called, is a local brown rice grown in Igbemo town in the south western state of Ekiti, Nigeria. Paddy rice was obtained from Igbemo and was soaked in water at ambient temperature, 55°C; 65°C and 75°C for 72hrs at different water replacement intervals. Each treatment had three replicates of 72hrs, 24hrs, 12hrs and 6hrs water replacement interval. A suitable 4×4 experimental design in a Randomized Block Design (RBD) was used in this study. The resultant paddy was parboiled, milled, polished and cooked. The cooked rice samples were subjected to sensory evaluation for attributes such as colour, taste, texture, aroma and general acceptability. The result of the evaluation was subjected to statistical analysis using analysis of variance (ANOVA). The results showed that soaking temperature and water replacement time had significant effects on the colour and aroma of the samples, while samples soaked in water at 65°C with water replacement time of 12 hours scored highest in the overall acceptability. It was concluded that soaking methods has effect on the sensory attributes of Igbemo rice and should thus be processed at an optimum conditions of 65°C water temperature and replaced every 12 hours.
Igbemo Rice, Eating Qualities, Water Temperature, Water Replacement Time
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