NRCI develops rice plus technology

A researcher at the institute, Mr. Danbaba Nehemiah, disclosed this in an interview in his office.He said the technology, known as the extrusion cooking technology. It is responsible for the processing of rice plus: from the cooking of the rice, bambara nut, cowpea, soybeans to the grinding and mixing of the rice and legumes.Mr. Nehemiah […]

A researcher at the institute, Mr. Danbaba Nehemiah, disclosed this in an interview in his office.
He said the technology, known as the extrusion cooking technology. It is responsible for the processing of rice plus: from the cooking of the rice, bambara nut, cowpea, soybeans to the grinding and mixing of the rice and legumes.
Mr. Nehemiah explained that rice plus is porridge from the mixture of rice, cowpea, bambara nut and soybeans.
 He said the product contains about 27% of protein, more than rice’s 8% protein content and also calcium, zinc and high water absorbent and that it is high in dietary fiber as it enhances good digestion.
The research institute developed the technology with support from national and international partners, who have commissioned a research development of shelf stable, instant high protein and minerals to rice plus (porridge).
Speaking on the development, Mrs. Jona Mary, a local rice seller said that broken rice these days are no longer thrown away. It is processed just as guinea corn and millet is processed for pap, and can be used as a local delicacy called ‘Massa’ in northern Nigeria.
Mr. Awuhe Moses a rice farmer said that broken rice in Benue State is used for so many purposes. The ground, broken rice is mixed with cassava flour and consumed. It is mixed with potato powder to feed infants, adding that broken rice is also ground together with soybeans and used as poultry feed.  
Rice plus which is from the new technology discovered by NCRI in Badeggi, is suitable for both adult and infant feeding. It is also good for those suffering from human immunodeficiency virus (HIV) especially for the pre – symptom and symptom stages.
The researcher and food scientist at the NCRI Badeggi said that rice milk is also another product of broken rice with the help of the new technology. He said that it is not real milk, but that it has the characteristics of milk. The milk is specifically meant for people that cannot take natural milk without vomiting.
Mr. Godwin Ukwamedua, secretary in NCRI said that the success of the product produced with the advent of the new technology is that, there is high consumer acceptability. The technology has brought recognition to NCRI among research and development institutes in Nigeria and West Africa.
He said soon small scale industries will be established and this will generate income and employment for many Nigerians.

Joseph Comfort Hamo is a  HND II Mass Communication student, Federal Polytechnic Bida.