36th Anniversary Edition, 2012 !!!!!!
'' Food Nutrition and Wellness''
Creating Appropriate Technology as a Means of Waste Minimization in Cassava End Products/By-Products
Permit me to start this paper by commending the initiatives of the Nigerian Institute of Food Science and Technology in organizing this 30th international conference. The presence of renowned delegates from great nations of African Continent to juxtapose ideas will no doubt enhance the quality of the outcome of this year's annual conference. My office is proud to associate with the good work and achievements of NIFST in advancing food science and technology in Nigeria over the years. The theme of this conference is very germane and central to the socio-economic development of Nigeria and Africa in general especially in the area of agricultural development through food science and technology.
QUALITY CONTROL IN RICE PROCESSING INDUSTRY
Rice quality, like that of other food products, is usually evaluated according to its suitability for a specific end-use for a particular consumer. Some of the most important uses and processing applications of rice include boiled or steamed rice (parboiled rice); dry breakfast and baby food cereals; brewers' rice, used as a carbohydrate source in the manufacturing of beer; rice starch, for industrial and other processes; and preparations for certain types of fermented foods. It is therefore of importance to determine the quality of rice so as to assess its suitability for a particular end-use and to ascertain whether it meets specific requirements of cleanliness and purity.