This study aimed to the development of a device for improve on parboiling techniques rice farmers in Cameroon. The design and construction were carried out using an empty 0.2 m³ metal oil drum parboiler, which is made up soaking (0.1585 m³) steaming (0.0919 chambers with capacities 0.1585 0.0919 m³, respectively. two divided by perforated floor 0.26 m². performance developed compared those trad...

Hydrothermal treatment of rice, called “Parboiling”, is an ancient traditional process in Asian countries. It consists soaking rough rice water and steaming it, it both reduces the level grain breakage increases head yield during milling. However, parboiling associated with some drawbacks regarding consumer preferences: loss its aroma, reduced rice-kernel whiteness increased kernel hardness. Th...

Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...