Author(s) :

Bello, M. M., Abubakar, M. S., Lawan, I..

Volume/Issue :

Abstract :

Paddy parboiling is an important aspect of rice processing which determines, to a large extent, the quality of milled rice. Although large amount of paddy is produced and processed in Nigeria, the country is still one of the leading importers of rice, with the imported rice being patronized more. This is due to the better quality of the imported rice. Therefore this study was conducted to assess the parboiling practices in Kano State, and to identify constrains hindering the local parboiling technology. A structured questionnaire and field study were used to evaluate the process as used in the rice clusters in the State (Kura,Karfi,Garko,Chiromawa,Kwanar Dawaki, and Tudun Wada). Information sought from the rice processors and other relevant organizations in the Study Area include; method of parboiling, equipment used, cost of parboiling, variety of paddy used, parboiling capacity and challenges of the parboiling activity. The survey revealed that parboiling is mostly done manually, using the soaking temperature range of between 55 0C to 700C and soaking time range of 9 to 17 hours. Aluminum and drum pots are predominantly used for the parboiling activity. Lack of modern parboiling technologies and poor understanding of the process of parboiling are the major constrains faced by the processors. With the large volume of paddy being produced and the involvement of many local people, particularly women in the parboiling industry, potentials exist once appropriate technologies are provided. This will result in having rice of better quality which may compete with the imported rice, as well as improving the livelihood of the local people.

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