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Farmers Participatory Adoption of Micro Rice Flour Mill

Dr. SM Mahfuzur Rahman
Principal Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Muhammad Abdur Rahman
Principal Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Md. Golam Kibria Bhuiyan
Senior Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Dr. Md Syedul Islam
Chief Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Dr. Sunil Kumar Biswas
Chief Scientific Officer
GQN Division, Bangladesh Rice Research Institute, Gazipur-1701.

Abstract/ Executive Summary:

1.4 hp motor of BRRI Micro Rice Flour Mill was replaced by 4 hp diesel engine successfully to overcome frequent damage/burn of capacitor and motor. Rice flour was produced with milled unparboiled BR5 rice in Dekhi, BRRI Rice Flour Mill and the commercial flour mill. This flour was used to make chitoi pitha for panel test. After tasting the pithas, the maximum panelists categorized the pitha made from Dehki and commercial mill's flour as good and pitha made from BRRI flour mill's flour as very good. It may be mentioned that similar number of panelist termed the pitha of dekhi sources flour as very good. Overall acceptance and the quality characteristics of rice flour made from BRRI micro rice flour mill and commercial mill are similar.

Keywords: Rice, Flour, Pitha, Panel, Appearance, Colour, Porousness, Stickiness

Location: BRRI research lab

Start Date: 01-07-2006

End Date: 30-06-2007

Program Area: Farm Mechanization

Commodity: Rice mill

Objectives:

1.To demonstrate the rice flour mill.

2. To modify and adopt rice flour mill.

3. To evaluate the flour for making rice cake/pitha by a test panel.

Methodology:

BR 5 rice was selected for making Chitoi pitha in this study. The unparboiled paddy was milled and the rice was cleaned properly before converting into flour. Milled unparboiled rice of BR5 was powdered in traditional dehki, BRRI rice flour mill (BRFM) and the commercial flour mill (CFM) of the local market of Gazipur. Soaked water was removed from rice before making flour in the dehki. But in other two cases dry rice was used. One professional local cook of Chitoi pitha was hired for this study. He made all the Chitoi pitha in the same earthen oven. Heat was generated with the traditional fire wood putting the earthen pot on the oven. The heated earthen pan had to wash out with wet cloth before pouring the rice flour lye. Rice flour and salt with water was mixed thoroughly to prepare lye. Afterwards, the composite lye of rice flour was poured on the heated earthen pan and it was covered by earthen lid immediately. After few minutes, the Chitoi pitha was ready for eating. There were 29 panel members. Seventeen scientists out of 29 panels were from different division of BRRI invited randomly for panel test of Chitoi pitha. The remaining 12 were from FMPHT divisional staff for their easy availability. The acceptability of Chitoi pitha of rice flour was determined in terms of sensory properties. The quality of Chitoi pitha was categorized by giving 7, 5, 3 and 1 score as excellent, very good, good and not good, respectively. Seven parameters were considered under organoleptic tests including appearance, back side colour, porousness, and stickiness by hand and by teeth, softness by hand and by teeth, overall taste of pitha and finally comparison with the traditional pitha. Panelists were not informed regarding the sources of rice flour of Chitoi pitha.

Source of Information: BRRI Annual Research Review 2006-07

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Overall acceptance and the quality characteristics of rice flour made from BRRI micro rice flour mill and commercial mill were similar. More tests could be conducted in order make the flour quality suitable for traditional pitha.

Knowledge Management: Report/Proceedings