Abstract:

The cooking ability of three (03) parboiled varieties (JR 84/, Oroukokey and Burkina) was evaluated.
The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii)
evaluation of the three cooking rice methods, (iii) physical quality assessment of the three cooked rice samples
and (iv) validation of the best rice cooking method by the women processors. At the laboratory level, results
obtained show that for 5 g of every rice variety tested, the variety 1R 841 cooked more quickly than the two other
varieties with a cooking time of 24±2 min for 1R 841 and 31.25±1.25min and 29±lmin respectively for the
Oroukokey and Burkina varieties. As for the swelling capacity, the Oroukokey varieties and Burkina swelled
more (3.31 ±0.15% and 3.77? 0.34% respectively) than 1R 841 variety (2.99±0.22%). Results of the three cooking
methods tested with the restaurants, showed that the double cooking and the steam cooking was the most suitable
method for cooking of IR 841 whereas the direct cooking method was most preferred for the Oroukokey and
Burkina varieties. In conclusion, the double cooking methods was recommended for IR 84/while direct cooking
method was recommended for lhe Oroukokey and Burkina varieties