Study of milling and nutritional characteristics of brown rice obtain from power operated pounding machine

Abstract

The performance evaluation of power operated pounding machine was carried at three speed levels 65.18 rpm, 88.88 rpm, 112.58 rpm by three belt and pulley arrangement respectively. Three moisture content levels were maintained as 8%, 12%, and 16% for 10 minute of time span. Values for milling characteristic such as milling recovery, head rice recovery, broken rice recovery, husk percentage and milling loss were observed as 50.60%, 14.30%, 36.30%, 23.5% and 1.00% respectively at three speeds i.e., 65.18 rpm, 88.88 rpm, and 112.58 rpm. The observations it can be concluded that the milling characteristics were highest at 8% m.c. at 112.58 rpm. Head rice recovery was highest at 8% moisture content and 65.18 rpm. i.e., up to 17.96%. Nutritional properties at three moisture content levels were maintained as 8%, 12%, and 16% for 10 minute of time span. Values for nutritional characteristic such as crude protein, crude fat, crude fibre , carbohydrates were measured. as moisture content increased from 8% to 16%. Similarly fat content gets decreased from 2.69 to 1.11% with respect to increase in moisture content. Fiber content also decreased from 3.51 to 1.23% as moisture content increased from 8% to 16%. Ash content also decreased from 2.41 to 1.09%. In case of carbohydrate as percentage of moisture was increased from 8% to 16% the percentage of carbohydrates get increased. Thus, it can be concluded that as moisture content increases the milling efficiency get decreases. Head rice recovery becomes maximum at low moisture content with low rpm and machine requires 10 minutes time span to achieve more than 50% milling efficiency In case of nutritional properties, ash content, fat, fiber, protein was inversely varying with moisture content while percentage of carbohydrate directly vary with moisture content.