Ofada Rice Identity, Physical Qualities and Processing Technology Options for Upgrading: A Review
O. O. Adekoyeni, S. A. Fagbemi, A. R. Ismaila
Annual Research & Review in Biology · pp. 1–9 · Published 31 Jan 2018
10.9734/ARRB/2018/38938Abstract
The 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.
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