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International Journal of Biochemistry Research & Review

International Journal of Biochemistry Research & Review, ISSN: 2231-086X,Vol.: 19, Issue.: 4




Influence of Drying Areas on the Biochemical Parameters of Wita 9 Paddy Rice in the Main Production Areas of Daloa, Issia and Vavoua (Haut Sassandra Region of Côte d'Ivoire)



Kouamé Kan Benjamin1*, Koko Anauma Casimir1, Diomande Massé1, Beugre Grah Avit Maxwell1 and Nogbou Emmanuel Assidjo2

1Agro Forestry Unit, Department of Biochemistry and Microbiology, Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire.

2Laboratory of Industrial Process Synthesis and Environment, National Polytechnic Institute, Felix Houphouet-Boigny, BP 1093, Côte d’Ivoire.




Background: Drying is a very important step in improving the quality of paddy rice.

Objective: The aim of this study is to determine the effect of different drying areas on the quality of the Wita 9 paddy rice grain samples.

Materials and Methods: A survey was carried out on the drying areas used and the duration of the operation. In addition, laboratory analyzes of samples of Wita 9 paddy rice grains taken after drying were carried out.

Results: The results obtained revealed the use of three types of drying areas by the producers, namely bag-tarpaulins, black tarpaulins and cemented areas. Preferably, pouch sheets are used by 78% (Daloa), 62% (Issia) and 68% (Vavoua) by producers for drying paddy rice. Very few paddy producers surveyed do not reach the 7 days of drying as recommended. Analysis of variance showed significant differences (p <0.05) regardless of the biochemical parameter considered. These observed variations show that these different types of drying areas have a significant effect on the biochemical characteristics of paddy rice samples.

Conclusion: It should be noted that the moisture contents (11.93 ± 0.60 -15.09 ± 0.07%), ash (5.06 ± 0.02- 5.88 ± 0.12%), protein (2.82 ± 0.70 - 4.57 ± 0.12%), fat (1.80 ± 0.07 - 2.99 ± 0.54%), carbohydrate (74.17 ± 0 , 58 - 76.78 ± 0.84%) and energy (325.75 ± 1.41-344.61 ± 3.21 kcal / 100 g) vary according to the different types of drying areas.


Keywords :

Paddy rice; drying areas; biochemical characteristics; variations.


Full Article - PDF    Page 1-13    Article Metrics


DOI : 10.9734/IJBCRR/2017/37453

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