the present study was conducted to determine the effects of rice bran and dietary multi-enzyme (natuzyme) on performance, egg quality, and blood biochemical parameters of 288 laying hens during 12 week. this experiment was conducted in a completely randomized design in a factorial arrangement of 4×2, with four different levels of rice bran (0, 5, 10 and 15%) and two levels of multi enzyme (0 an...

Rice samples were obtained from the Red River region and some other parts of Vietnam as well as from Yanco, Australia. These samples were analysed for 14 elements (P, K, Mg, Ca, Mn, Zn, Fe, Cu, Al, Na, Ni, As, Mo and Cd) by ICP-AES, ICP-MS and FAAS as described in Part 1. This data matrix was then submitted to multivariate data analysis by principal component analysis to investigate the influen...

in this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (gt) of the cooked domsiyah rice was investigated. all experiments were carried out in triplicate and data analyzed in randomized completely by spss15 software. the results showed that acid addition to rice during cooking caus...

This paper proposes machine algorithm to grade (Premium, Grade A, Grade B and Grade C) the rice kernels using Multi-Class SVM. Maximum Variance method was applied to extract the rice kernels from background, then, after the chalk has been extracted from rice. The percentage of Head rice, broken rice and Brewers in rice samples were determined using ten geometric features. Multi-Class SVM classi...

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Ligh...

Rice grains are rich in starch but low in protein with very low level of both lysine and threonine. Thus, it is important to further improve protein quality and quantity, especially to increase lysine and threonine content in rice grains. We artificially synthesized two new genes by fusing endogenous rice genes with lysine (K)/threonine (T) motif (TKTKK) coding sequences. They were designated a...

A study was conducted to evaluate the cooking and eating quality of Ofada rice. Quality parameters measured were; volume increase, grain elongation (GE), water uptake (WU), cooking time (CT), solids in cooking gruel (SCW), gelatinization temperature (GT) and amylose content (AC). The result showed that Ofada rice had high cooked rice volume with length and breadth increase of 152.54% and 87.85%...

In order to increase the quality of locally produced rice, the artisanal parboiling process in West and Central Africa was reconceptualized. A novel parboiling unit was constructed using stainless steel (Inox 304) and fitted directly on an improved stove made from fired bricks. The heat profile at different locations in the unit, the physicochemical properties, cooking properties of the parboil...