Ofada Rice Identity, Physical Qualities and Processing Technology Options for Upgrading: A Review

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dc.contributor.authorAdekoyeni, O. O.en_US
dc.contributor.authorFagbemi, S. A.en_US
dc.contributor.authorIsmaila, A. R.en_US
dc.date.accessioned2019-12-06T09:17:19Z
dc.date.available2019-12-06T09:17:19Z
dc.date.issued2018-01
dc.description.abstractThe main aim is to provide an overview on identity of Ofada rice and technology options for quality upgrading. Ofada rice is one of the popular indigenous Nigerian rice with complicated identity. This local rice is robust with red/brown stripes and characterised with unappealing appearance causing downgrading or rejection. Physical qualities play a significant role in the determination of consumer preference. Aside from genetic, non genetic factors contribute substantially to the physical quality of rice. The quality differences between Nigerian rice and imported rice varieties have been of concern to the domestic rice industry. Careful examination of research findings have lent strength to the influence of post harvest rough rice handling and processing on the quality of Ofada rice. Most of these previous researches to improve Ofada rice quality focused on a particular processing unit operation (soaking condition and time, parboiling temperature, drying temperature and storage duration). Identity of Ofada rice and its physical attributes are re-examined. The traditional primary and secondary processing operations involved are also revisited. Appropriate technological options for improving physical qualities for better product quality and acceptability were compounded.en_US
dc.identifier.affiliationsDepartment of Home Science and Management, Federal University, Gashua, Yobe, Nigeria.en_US
dc.identifier.affiliationsNational Agency for Food and Drug Administration and Control, Abuja, Nigeria.en_US
dc.identifier.affiliationsDepartment of Food Science and Technology, Federal University Dutsin-Ma, Katsina, Nigeria.en_US
dc.identifier.citationAdekoyeni O. O., Fagbemi S. A., Ismaila A. R.. Ofada Rice Identity, Physical Qualities and Processing Technology Options for Upgrading: A Review. Annual Research & Review in Biology. 2018 Jan; 23(2): 1-9en_US
dc.identifier.issn2347-565X
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/187757
dc.languageenen_US
dc.publisherScience Domain Internationalen_US
dc.relation.issuenumber2en_US
dc.relation.volume23en_US
dc.source.urihttps://doi.org/10.9734/ARRB/2018/38938en_US
dc.subjectOfada riceen_US
dc.subjectidentityen_US
dc.subjectupgradingen_US
dc.subjectphysical qualitiesen_US
dc.subjectprocessing conditionsen_US
dc.titleOfada Rice Identity, Physical Qualities and Processing Technology Options for Upgrading: A Reviewen_US
dc.typeJournal Articleen_US
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