Milling Qualities of Some Local Varieties of Paddy Kumar Sivala1,*, Harshavardhan Korla1, Sameera Y. Kranthi2, Raju K. Srinivas2, Charan B. Sri2 1Department of Agricultural Engineering, School of Agricultural and Bio Engineering, CUTM, Paralakhimundi, Odisha, India 2X Students of CAE, Bapatla, Andhra Pradesh, India *Corresponding author: sivalakumar@cutm.ac.in (ORCID ID: 0000-0002-4287-924X)
Paper No. 1082 Online Published on 16 October, 2023. Abstract The milling studies provide important information for the research associated with rice breeding and post-harvest technology of paddy and rice. It reflects varietal character, harvesting conditions and effect of pre-processing treatments. The milling studies were conducted in the laboratory and the results obtained were compared with the data collected from the rice mill test. The objective was to determine the milling quality of paddy varieties locally grown; BPT 5204, BPT 1768, 2716, NLR 28523, NLR 9672. Highlights • Rice mill test results revealed that the degree of polish was more by 2 per cent for the varieties. BPT 1768 (SF), 2716 and by 4 per cent for the varieties NLR 28523, NLR 9672 than that from the laboratory test results also the percentage of brokens were 3 per cent more for varieties of BPT 5204, BPT 1768(SF), 2716 and 4 per cent more for varieties NLR 28523, NLR 9672 than that obtained from the laboratory results. • The laboratory results showed that the total yield was more by 2-3 per cent than that obtained from rice mill test results. Top Keywords Rice, Yield, Milling process, Parboiling, Rice mill. Top |