Welcome to International Network for Natural Sciences | INNSpub

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

Research Paper | November 1, 2021

| Download 18

Aïssatou Coulibaly, Elvis de Berangé Yao Kouakou, Albarin Grodji Gbogouri

Key Words:

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

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


IJB 2021 [Generate Certificate]


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.


Copyright © 2021
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

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

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