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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

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Int. J. Biosci.19(5), 48-53, November 2021

DOI: http://dx.doi.org/10.12692/ijb/19.5.48-53


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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.


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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

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