Impact of post-harvest treatments used in artisanal factories on the nutritional quality of the local rice variety IDESA 10 produced in Vavoua in Côte d’Ivoire

Paper Details

Research Paper 01/11/2021
Views (654)
current_issue_feature_image
publication_file

Impact of post-harvest treatments used in artisanal factories on the nutritional quality of the local rice variety IDESA 10 produced in Vavoua in Côte d’Ivoire

Aïssatou Coulibaly, Elvis de Berangé Yao Kouakou, Albarin Grodji Gbogouri
Int. J. Biosci. 19(5), 48-53, November 2021.
Copyright Statement: Copyright 2021; The Author(s).
License: CC BY-NC 4.0

Abstract

Post-harvest treatments of rice paddy have an impact on its nutritional quality. The objective of this study was to assess the effect of artisanal processing on the nutritional quality of different rice produced by artisanal processing of the IDSA 10 rice variety cultivated in Vavoua in the center-west of Côte d’Ivoire. Post-harvest treatments consisted of parboiling rice grains, then husking and finally milling them. The nutritional composition of IDESA 10 unparboiled and unmilled, IDESA 10 unparboiled milled rice, IDESA 10 parboiled unmilled and IDESA 10 parboiled milled was determined according to standard methods. The results showed that unmilled parboiled rice had a significantly (p<0.05) higher macronutrient and micronutrient composition than all other rice of the study. The IDSA 10 unparboiled unmilled rice and IDSA 10 parboiled unmilled rice had a significantly higher nutrient content overall (p<0.05). Unmilled parboiled rice was the one with the significantly higher dry matter, ash, protein, fat and fiber contents which were respectively 81.04%; 1.69%; 8.32%; 2.70% and 2.87%. The carbohydrate content (69.52%) and the energy value (314.91 Kcal / 100 g) were significantly higher in unparboiled milled rice. The contents of minerals and B vitamins were significantly higher in unmilled parboiled IDSA 10 rice. This study confirmed that parboiling had beneficial effects on the nutritional quality of rice, compared to milling which had negative effects. It would be important to sensitize both rice processors on parboiling and the population on the consumption of parboiled rice which is richer in nutrients.

Abbas A, Murtaza S, Aslam F, Khawar A, Rafique S, Naheed S. 2011. Effect of Processing on Nutritional Value of Rice (Oryza sativa). World Journal of Medical Sciences 6(2), 68-73.

Coulibaly A, Bouatene D, Oka NKC, Amani NG. 2021. The proximate composition, glycemic index and load of brown and milled JT 11 rice variety grown in Côte d’Ivoire. International Journal of Food Science and Nutrition 6(4), 18–22.

Alexandre N, Paul HJ, Gerardine N. 2020. Effect of Parboiling Technique on the Nutritional Quality of Rice. Global Journal of Nutrition & Food Science 2(5), 1–13.

AOAC. 1990. Official methods of analysis of the Association of official analytical chemists, 15 th Edition.

Atungulu GG, Pan Z. 2014. Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention. Annals of the New York Academy of Sciences 1324 (1), 15–28. https://doi.org/10.1111/nyas.12492

Boers HM, Seijen Ten Hoorn J, Mela DJ. 2015. A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses. The British Journal of Nutrition 114(7), 1035–1045. https://doi.org/10.1017/S0007114515001841

Das P, Adak S, Lahiri Majumder A. 2020. Genetic Manipulation for Improved Nutritional Quality in Rice. Frontiers in Genetics 11(776), 1-19 https://doi.org/10.3389/fgene.2020.00776

Kalita T, Gohain UP, Hazarika J. 2021. Effect of Different Processing Methods on the Nutritional Value of Rice. Current Research in Nutrition and Food Science Journal 9(2), 683–691.

Kaur B, Ranawana V, Henry J. 2016. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values. Critical Reviews in Food Science and Nutrition 56(2), 215–236. https://doi.org/10.1080/10408398.2012.717976

Mahender A, Anandan A, Pradhan SK, Pandit E. 2016. Rice grain nutritional traits and their enhancement using relevant genes and QTLs through advanced approaches. SpringerPlus 5(2086), 1-18. https://doi.org/10.1186/s40064-016-3744-6

Ouédraogo SA, Bockel L, Arouna A, Fatognon I, Gopal P. 2021. Analyse de la chaîne de valeur riz en Côte d’Ivoire—Optimiser l’impact socio-économique et environnemental d’un scénario d’autosuffisance à l’horizon 2030. FAO. https://doi.org/10.4060/cb1506fr

Rathna Priya TS, Eliazer Nelson ARL, Ravichandran K, Antony U. 2019. Nutritional and functional properties of coloured rice varieties of South India: A review. Journal of Ethnic Foods 6(1), 1-11. https://doi.org/10.1186/s42779-019-0017-3

Saleh ASM, Wang P, Wang N, Yang L, Xiao Z. 2019. Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies. Comprehensive Reviews in Food Science and Food Safety 18(4), 1070–1096. https://doi.org/10.1111/1541-4337.12449

Zubair MA, Rahman MS, Islam MS, Abedin MZ, Sikder MA. 2016. A Comparative Study of The Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh. Journal of Environmental Science and Natural Resources 8(2), 97–102. https://doi.org/10.3329/jesnr.v8i2.26874

Related Articles

Implications of aberrant glycosylation on age-related disease progression

Tahmid Ahmad Patwary, Mukramur Rahman, Md. Nafis Fuad Prottoy, Sayad Md. Didarul Alam, Int. J. Biosci. 27(2), 176-188, August 2025.

Design and development of solar powered water sprayer: A green technology innovation

Lorenzo V. Sugod, Int. J. Biosci. 27(2), 159-175, August 2025.

Knowledge, attitudes, practices, and social awareness regarding SARS-CoV-2 infection in the kyrgyz population in the post-pandemic period

Mirza Masroor Ali Beg, Haider Ali, Yahya Nur Ahmed, Yavuz Gunduz, Hafsa Develi, Tilekeeva UM, Int. J. Biosci. 27(2), 151-158, August 2025.

Tumor suppressing ability of myrtenal in DMBA-induced rat mammary cancer: A biochemical and histopathological evaluation

Manoharan Pethanasamy, Shanmugam M. Sivasankaran, Saravanan Surya, Raju Kowsalya, Int. J. Biosci. 27(2), 141-150, August 2025.

Assessing tree diversity in cashew plantations: Environmental and agronomic determinants in buffer zones of Mont Sangbé National Park, western Côte d’Ivoire

Kouamé Christophe Koffi, Kouakou Hilaire Bohoussou, Serge Cherry Piba, Naomie Ouffoue, Sylvestre Gagbe, Alex Beda, Adama Tondossama, Int. J. Biosci. 27(2), 122-133, August 2025.

Anthelmintic potential of powdered papaya seed Carica papaya in varying levels against Ascaridia galli in broiler chicken

Roniemay P. Sayson, Mylene G. Millapez, Zandro O. Perez, Int. J. Biosci. 27(2), 114-121, August 2025.

Valorization of fish scale waste for the synthesis of functional gelatin-based biopolymers

N. Natarajan Arun Nagendran, B. Balakrishnan Rajalakshmi, C. Chellapandi Balachandran, Jayabalan Viji, Int. J. Biosci. 27(2), 102-113, August 2025.