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Lawin, G. (2006) Analysis of the Determinants of the Adoption and Dissemination of the Improved Rice Parboiling System in the Commune of Glazoue, University of Abomey-Calavi—Diploma of Agronomist Engineer Option: Economics, Socio-Anthropology and Communication.

has been cited by the following article:

• TITLE: Improvement of the Nutritional and Technological Quality of Rice by Steaming

  AUTHORS: Rasoazanakolona Voahanginirina, Rakotonjanahary Xavier

  KEYWORDS: Parboiled Rice, Plain Rice, Morphological Quality, Technological, Nutritional, Culinary

  JOURNAL NAME: Open Access Library Journal, Vol.8 No.1, January 22, 2021

  ABSTRACT: The parboiling rice is rarely practiced technique in Madagascar, despite its many advantages. In this study, we have shown interests from the operations of our local varieties (Rojomena, red varygasy, Marisika, FOFIFA 159 “Mahasoa” (useful), FOFIFA 161 “Mahefa” (competent), FOFIFA 172) and identification of qualities offered: there was a variation in the optimal steaming time according to varieties; there was also a technological improving (as yield in whole grains, and as quick cooking food), nutritional qualities (rich in fiber higher than for plain rice); and an antioxidant enrichment (more coloring pronounced and positive phytochemical screening) was verified. In conclusion, consumption of parboiled rice is a good diet plan.