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 Nigeria has enormous potentials for the production and processing of rice not only for domestic consumption but for export, that is, if it is well grown, harvested, cleaned, handled, dried, stored, milled, transported, and marketed. This work showcases the activities of the Abakaliki rice mill complex through development and administration of questionnaire and valid respondent assertion/contributions. A 2  5 factorial in completely randomized design (CRD) with no blocking experiment was conducted whereby five varieties of rice are regarded as factor A and Heat treatment (parboiling/steaming) as factor B. The measured values of the physical parameters of the grains were replicated three (3) times. At moisture content range (15 – 18%) wb, the compressive force against natural position of the grain were also determined at different points of rupture/cracks of the rice varieties as panacea for minimizing losses during different unit operations. An enormous quantity (25%) of rice is lost during processing of rice along the unit operations and the losses are variety specific. The effect of heat treatment (steaming) on the physical properties of different rice varieties were carried out to investigate the relationship between biophysical properties and mechanical properties of different rice varieties. The result shows that the study had the requisite requirements to carryout this research based on the level of education and experiences of the respondents (staff). 51.6% of the respondents had secondary education, 29% tertiary education, 16% primary education and 3.2% studied under informal education. Also 63% of the respondents had 10 years experience and 37% less than 10 years experience. Over seventeen (17) rice varieties were identified to be processed at the mill complex and that unit operations like cleaning, grading, soaking, steaming, drying and to little extent, bagging are done manually. Virtually, all the unit operations encountered losses except for little losses recorded during steaming and size grading. 81% of the respondents declared that lack of technical know-how is one of the causes of losses as well as machine obsolescence. At 5% probability level, the effect of heat treatment on rice grain has a significant effect on the biochemical and physical structure of the rice variety at different least significant differences. The interaction between rice variety and heat treatment showed that there is significant difference among varieties and non-significance between/in some varieties. Each physical parameter measured within a rice variety, the variety mean are significantly different to each other. Therefore, it means each variety is unique except for few similarly in their parameters. Interaction between rice variety and individual rice grain parameter measurement showed mean significant difference among the varieties with few exceptions of a particular least significant difference. Consideration of variation in natural position of rice grain at rest during compression gave representative apparent compressive strength across the five varieties. Therefore, it is adviceable to handle a particular rice variety at a time because losses are variety specific.

Review project detailsComments
Number of Pages147 pages
Chapter one (1)Yes  Introduction
Chapter two (2)Yes  Literature review
Chapter three (3) Yes methodology
Chapter  four (4) Yes  Data analysis
Chapter  five (5) Yes Summary,discussion & recommendations
ReferenceYes Reference
QuestionnaireYes Questionnaire
Appendixyes Appendix
Chapter summaryyes 1 to 5 chapters
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