Comparative Evaluation of Quality Parameters of Locally and Industrially Processed Rice

This study presents a comparative evaluation of quality parameters between locally and
industrially processed rice, focusing on nutritional composition, physical characteristics,
and functional properties. Four rice samples (two local and two industrial) were analyzed
for proximate composition (ash, protein, moisture, fiber), vitamin content (A, B1, B3),
water absorption capacity, percentage of broken grains, and gluten quality. Results
revealed significant variations, with industrially processed rice showing superior nutrient
retention when fortified (Sample C: 658 μg/mL vitamin A, 49 μg/mL niacin) and lower
breakage rates (Sample C: 2% broken grains), while locally processed rice exhibited
better water absorption (Sample A: 149) due to intact grain structure. However, excessive
polishing in both systems led to nutrient loss (Sample D: 0% ash, undetectable thiamine).
The study highlights critical trade-offs between processing methods, emphasizing that
industrial techniques offer consistency and fortification potential, whereas local methods
preserve certain functional properties when minimally processed. Key recommendations
include adopting gentler milling technologies, implementing standardized fortification
bprograms, and establishing quality benchmarks to balance nutrient retention with
consumer preferences. These findings provide actionable insights for improving rice
quality across production scales, addressing both nutritional security and market Demand.