International Journal of Engineering and Technical Research (IJETR)

ISSN: 2321-0869, Volume-2, Issue-9, September 2014

Design, Fabrication and Testing of Improved

Traditional Rice Parboiler
Gbabo, Agidi, Abdullahi, Lukman and A. M. Kuku.

Abstract This study focused on the design, fabrication and for its hygroscopic behavior. However, it has been observed
testing of improved traditional rice parboiler. The parboiling that the degree of swelling varies with varieties, raw and
methods adopted in rural areas in Nigeria need to be parboiled rice and processing methods (Juliano 1985). Rice
modernized to improve their performances. This led to the
being the second largest consumed cereal after wheat shapes
development of an improved traditional rice parboiler at the
National Cereals Research Institute Badeggi (NCRI). The
the lives of millions of people; more than half the worlds
parboiler has a capacity of 70kg with soaking chamber volume population depends on rice for about 80 percent of its food
of 0.3269 m3 and a steaming chamber volume of 0.0759 m3. The calorie requirements. Rice has been a good partner to
steaming chamber is located directly below the soaking chamber mankind. The adaptations in terms of ecological, economical
and it is provided with two drain plugs to drain water off from and technological changes around rice facilitated this
the paddy and the steaming chamber. The parboiler is mounted partnership between man and rice (Braun, 2006).
on a frame which is insulated with bricks blocks to minimize Presently in Nigeria, rural farmers who are the major
heat loss during parboiling. Firewood was used as the source of producers of rice still parboil rice using the traditional
fuel. Tests results using three rice varieties FARO44, FARO 28
methods of parboiling by soaking paddy in cold water in mud
and FARO 40showed that the improved traditional rice
parboiler, parboiled 70kg of paddy rice in 1hr 50mins, 1hr
pot, aluminum pot or half drum for two or three days after
57mins and 2hr 5mins for FARO 44 (long grain), FARO 28 which the paddy is steamed for hours and later dried and
(medium grain)and FARO 40 (short grain). The parboiler milled. These traditional parboiling processes commonly
consumed 3.6 kg, 3.6kg and 5.0kg of fuel for FARO 44(long results in improper gelatinization, discoloring and low market
grain), FARO 28 (medium grain) and FARO 40 (short grain) acceptability of the milled rice, due to defects and
respectively at a soaking temperature of 75C and steaming inadequacies in the parboiling processes. The method is also
temperature of about 100C. Water absorption test showed that time consuming and highly laborious. Parboiling operations
FARO 28 (medium grain) recorded highest water absorption within a short period of time and to get better quality output
compared to FARO 44 (long gain) and FARO 40 (short grain)
with good market acceptability. This necessitates the need to
which is the basses on which the points are not closely
distributed. This confirms that there is significant difference in develop a local improved rice perboiler to increase efficiency
water absorption of the three varieties of paddy rice parboiled of an existing traditional method of parboiling in order to
using the local improved rice parboiler. The local improved rice carry out. Paddy rice parboiling was originated in India. It is
parboiler, parboiled 70kg of paddy rice in 1hr 50mins, 1hr now widely used all over the world. (Ali .N. and ojha, T.P;
57mins and 2hr 5mins for FARO 44 (long grain), FARO 28 1970).
(medium grain)and FARO 40 (short grain). local improved rice Rice parboiling involves a hydration conditioning of the
parboiler consumed 3.6 kg, 3.6kg and 5.0kg of fuel for FARO paddy before milling by removing the husk and polishing the
44(long grain), FARO 28 (medium grain) and FARO 40 (short final product. Parboiling also results in higher milling
grain) at a soaking temperature of 75C and steaming
recovery, more translucent kernels and increased swelling
temperature of about 100C. Water absorption test showed that
FARO 28 (medium grain) recorded highest water absorption when cooked to the desired softness (Ali and Ojha, 1976).
compared to FARO 44 (long gain) and FARO 40 (short grain) Parboiling also reduces milling breakage, facilitates
which is the basses on which the points are not closely disintegration of protein bodies, impacts hardness to the
distributed. With a production cost of N22, 500:00 (twenty grains and makes them more resistant to pest [Raghavendra,
thousand, five hundred naira only) local improved rice parboiler R. And Juliano, B.O. 1970). In addition Parboiling is
parboiled average 0.224 tons/day, 0.75tons/month and important in reducing the losses of starch, vitamins, and
84.375ton/year for 8-9 working hours. minerals in cooking, destruction of infestation molds and
insects, and inactivation of lipases to improve the shelf life of
rice bran (USDA, 2010). Parboiled rice has a characteristic
Index Terms paddy rice, parboiler, Performance
assessment, soaked and steamed.
texture, flavor, Color, taste, and cooking behaviour. As at
1972, about 25 to 30 % of the world paddy was parboiled
(Gariboldi, .F. 1984). Consumers in most African countries
I. INTRODUCTION favour parboiler rice grain qualities traits to while or review
rice (Sakarai et at, 2006). Therefore, this paper presents the
Rice (Oryza sativa) has been in use as an important food Design, Fabrication and Testing of Improved traditional rice
since ancient times and today, more than half of the worlds perboiler.
populations consume rice as the in main food. It is well known
Description of improved traditional rice parboiler
The improved traditional rice parboiler is consists of the
Manuscript received September 23, 2014. following basic components shown in fig. 1-2 and plate1.
Gbabo, Agidi, Abdullahi, Lukma, A. M. Kuku, National Cereals
Research Institute Badeggi PMB 8, Bida, Niger State, Nigeria
i. Soaking Chamber: The soaking chamber is a circular tank
. which is made up of galvanized sheet. It has a diameter of

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 Design, Fabrication and Testing of Improved Traditional Rice Parboiler

80cm and 80cm in height with two outlet valves, and a vi. Stand: This consists of four legs of 54cm height each
pressure relief valve. The bottom outlet valve to drains out which is made from 5cm 5cm angle iron. They hold the
the water inside the steaming chamber while the steaming parboiler in upright position at the base.
level indicator valve drains the water to its level for steaming vii. Frame chamber: Its made from silicon (Si) sand and
operation. The pressure relief valve reduces steam pressure clay used to insulate the heat generated by the firewood.
during steaming in other to overcome the hazardous effect of .
explosion of the tank.
ii. Steam Generation Chamber: This is circular in shape
made from galvanized sheet. It is located below the soaking
chamber and has a diameter of 80cm and height of 18cm. This
chamber generates steam.
iii. False Bottom (Circular Screen): This is an inner circular
screen incorporated inside the parboiler to prevent the paddy
rice from falling into the steaming chamber. It is constructed
with a flat bar.
iv. Parboiler Cover: The parboiler cover is also made from
galvanized sheet which has a diameter of 81cm used to cover
the top of the system to prevent of unnecessary escape of
steam.
v. Free space: This is a 10cm gap between the soaking and
steaming chamber which disallows the water from touching
the grain.

Plate 1. Constructed Improved traditional rice Parboiler Plate 2. Testing of improved traditional parboiler

332 www.erpublication.org
 International Journal of Engineering and Technical Research (IJETR)
ISSN: 2321-0869, Volume-2, Issue-9, September 2014

T T0 = .........5
Where:
T is the material thickness before reflux
TO is the material thickness after reflux
t is the temperature of heat (C)
r is the radius of rice parboiler (m)
d is the diameter of the rice parboiler (m)
a is the height of the rice parboiler (m)

iv. Volume of steam flow

The volume of steam flowing from the lower chamber to the
upper chamber was determined by using this equation:
Plate 3. Parboiled rice evacuation Q=AV, ( ) --------------------6

Where:
II. DESIGN ANALYSIS Q = volume of steam flowing in the pipe for a period of time,
The design analysis was carried out with a view to evaluating m3/ sec.
the necessary designs parameters, strength of the materials for A= cross - sectional area of the pipe, m2.
consideration in the selection of the various parboiler V = the average velocity of flow in a pipe. (ms-1)
components in order for it to performance efficiently. However, the following was assumed:
i) The flow is steady and internal and one dimensional
i. Evaluation of the volume of rice parboiling drum flow
The volume of the boiler is estimated as follow: ii) The steam is incompressible and frictionless.

v. Velocity of flow
Vw = , (m3)..1 The velocity at which steam travelled within the pipe to
ensure equal distribution of steam for effective steaming is
given by:
Where: ------7
Vw is the volume of rice parboiler (m3)
Mw is the mass water required to soak paddy rice (kg)
is the density of water (kg/m3)
MATERIALS AND MATHODS

ii. Heat requirement Design Consideration

The amount of heat required to accomplish the parboiling In design of the parboiler, the following factors were
operation was calculated using the equation: considered.
-----------------------2
a. Gsrain characteristics
Where:
The sizes of the paddy rice to be parboiled were considered
qu= useful heat required for a parboiling operation.
because the grain size determines the depth at which the water
M = mass of paddy, kg.
penetrates into the grain. The grain caryopsis was also
Cp = specific heat capacity of water. (KJ/kgC)
considered to be entirely coved by the husks, because the
= temperature C shape and colour of the paddy grain will be distorted if the
= time taken for parboiling (mins). caryopsis is exposed. FARO 44, (long grain), FARO 28
(medium grain) and FARO 40 (short grain) were used in
iii. Thickness of the parboiler evaluating the parboiler.
KU= f + m, (m)..3
Where:
b. Materials for construction
f is the heat flux (joules/m2)
KU is the parboiler thickness
The major materials for the construction of the parboiler
m is the representing material constant were 2mm mild steel, the galvanized pipes, 55 cm angle
iron, and valves were chosed based on availabity and in
Thick plate (3-D) operational requirements of the equipment.
T T0 = .......................4
c. Testing of improved traditional rice parboiler

For thin plate (2 D) 70kg of paddy rice each of FARO 44 (long grain), FARO
28 (medium grain) and FARO 40 (short grain) which had
been pre-cleaned and washed were soaked in hot water at a

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 Design, Fabrication and Testing of Improved Traditional Rice Parboiler

temperature of 75C. At 50min interval of time, the weights of

the paddy rice were taken to know the water absorption rate of
the paddy and temperature drop for four specific periods
before the paddy was left in the hot water for 12hrs overnight.
The paddy was then drained and weighed for each samples.
The paddy rice was placed on the false bottom of the parboiler
and steamed until over 98% of the husk split open. The
duration taken for each variety, FARO 44 (long grain), FARO
28 (medium grain) and FARO 40 (short grain) to split were
taken. The paddy was sun- dried for 2hrs and later shade dried
for one day. They were then analyzed for the following
qualities:
i. Water uptake
Water Uptake: The levels of water uptake for the samples
were determined by taken the difference between the final
weights of paddy from the initial weight as shown below:

(kg)----------------------------8 Fig.3, Water absorption with time variance for grains

varieties.
Where:
UW is water uptake of paddy samples (kg) Figure 3; also show the results of water absorption tests for
Wf is Final weight of paddy samples local improved rice parboiler at 50 minute interval of time.
Wi is Initial weight of paddy (kg) The result obtained from the water absorption test showed
that FARO 28 (medium grain) recorded highest water
ii, Physical quality absorption at all water temperature compared to FARO 44
a. Total milled rice yield: 5,000g of parboiled rice was (long gain) and FARO 40 (short grain) which is the basses on
weighed and milled. The total milled rice which contains head which the points are not closely distributed. This confirms
rice and broken rice was calculated that there is significant difference in water absorption of the
three varieties of paddy rice parboiled using the local
improved rice parboier.
TRM (%) = 1009

b. Head rice recovery: From a 2000g sample of cleaned rice,

the head rice was manually separated and weighed by manual
grader and weighing balance respectively. Milled rice grains
with lengths greater than three-quarters that of complete the
grains were referred to as head rice while the remaining ones
were considered as broken rice.

HRR (%) = 100.10

c) Broken rice: 2000g of the milled samples each were

measured separated and weighed using manual grader and
weighing balance. The broken rice is regarded as rice that is
less than three quarters of the total length of the grain were
evaluated as follow:
Fig. 4, temperature drop with time varience for grains
varieties.
BR (%) 100---11

Figure 4; show the results of temperature drop at

III. RESULTS different temperature change for local improved rice
From the results obtained in table 2, the improved parboiler. The results showed that FARO 40 (short grain)
traditional rice parboiler parboiled rice in 3hrs, 3hrs-2minutes retained heat and absorbed less amount of water at all
and 3hrs-10minutes. 3.6kg, 3.6kg and 5.0kg of fuel were used temperature variance compared to FARO 44 (long grain) and
for FARO 44 (long grain), FARO 28 (medium grain) and FARO 28 ( medium grain) which showed that point of heat
FARO 40 (short grains) respectively. are closely distributed. There is no significant difference in
The water absorption of local improved rice parboiler at temperature variance of the paddy rice.
decreasing temperatures as determined at an interval of
50minutes is shown in table 3.

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 International Journal of Engineering and Technical Research (IJETR)
ISSN: 2321-0869, Volume-2, Issue-9, September 2014
[2] Ali, N. and Ojha, T.P. Soaking characteristics of paddy. Journal of
Agricultural Engineering Res. (204), 1975 p 358.8.
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about attitude. Consumer liking and consumption in Sao Paul,
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Sustaining and Expanding the Rice Revolution A keynote at the 2nd
International Rice Congress on Science, technology and trade for
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test for eating quality of rice Journal of Science and Food Agriculture
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Fig.5; physical charasterities of the grains Arana, I. 2006. Physical and mechanical properties in rice
processing. Journal of Food Engineering 79:137142.
[8] Diop, A., Hounhouigan, D. and Kossou, K.D. (1997). Manuel de
Total milled rice, head rice recovery and broken rice: figure rfrence pour technicien spcialiss: technologies post-rcolte et
5, show results of total milling yield, head rice recovery and commercialisation des produits vivriers. ADA Experts-conseils,
broken rice tests for the three varieties tested at 12-13% Qubec, Canada, p. 89109.
[9] Houssou, P. and Amonsou, E. 2004. Development on improved
moisture content. The results obtained show that there was no parboiling equipment for paddy rice in Benin. Uganda Journal of
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parboiling paddy for better quality rice. World Journal of Applied
IV. CONCLUSION Science and Technology, Vol.3 No 1
[12] Microsoft Excel 2007.National Centre for Agricultural
In conclusion the improved traditional rice parboiler has Mechanization (NCAM, 1999) Low cost farming Equipment
following merits compared to the local method of parboiling: Technologies Brochures.
i) Has high head rice recovery, high milled rice yield and less [13] Obobi, A.A. and Anazodo U.O. (1987) Development of a Rice
percentage of broken rice compared to local way of parboiling Parboiling machine. Agricultural Mechanization in Asia, Africa
and Latin America, vol. 18 No. 2 spring
ii) The parboiled rice has golden yellow color in appearance,
[14] Raghavendra, R. and Juliano, B.O. (1970) Effect of Parboiling on
good smell test and odorless. some Physico-Chemical Properties of Rice, Food Chem. Pp 18,289.
iii) The improved traditional rice parboiler gave better results [15] Rosenthal, D. (1946). The theory of movingsources of heat and its
for all FARO rice varieties tested application to metal treatments. Trans. ASME 48: 848866
iv) The improved traditional rice parboiler parboiled faster, [16] . Sakurai, T., Furuya, K. and Futakuchi, K. (2006). Effects of
industrial amassment on the improvement of efficiency and quality.
taken 3hours 20min to parboil the paddy rice compared to A case study for rice millers in Ghana. In Market and economic
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of Rice Bran, Cereal Chem., Pp 52, 1.
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vi) The improved traditional rice parboiler also has higher Nutrient Database for Standard Reference . Nutritional value of rice
economic benefits in term of energy lost, water wastage after per 100 g. US annual bulleting on diet.
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APPENDIX

Parameters Quantity
Volume of soaking chamber (m3) 0.3269

Volume of steaming chamber (m3) 0.0754

Total volume of parboiler (m3) 0.4023

Amount of heat required (kj/min) 441000

Parboiler water capacity (litre) 402

Velocity of flow (m3/sec) 0.1499

335 www.erpublication.org
 Design, Fabrication and Testing of Improved Traditional Rice Parboiler

Table 2. Heat treatment for various rice varieties

Rice varieties
S/N Parameters
FARO 44 FARO 28 FARO 40
1. Mass of paddy rice (kg) 70 70 70
2. Time taken for soaking (min) 3-4 3-4 3-4
3. Soaking temperature (C) 75 75 75
4. Water temperature after 50min (C) 68.5 68.2 70
5. Time taken for steaming (min) 30 32 45
6. Paddy temperature after steaming (C) 85.3 88.4 90
7. Quantity of water used for soaking (litre) 100 100 100
8. Quantity of water used for steaming (litre) 25 25 25
9. Quantity of fuel used (kg) 3.6 3.6 5.2

Grain varieties
Soaking time FARO 44 (long grain ) FARO 28 (medium grain) FARO 40 (short grain)
(min) Temperatur Water Temperatu Water Temperatu Water
e (C) absorption re (C) absorption re (C) absorption
(kg) (kg) (kg)
0 75 2 75 2 75 2
50 68.5 7.8 68.2 9 70 5.2
100 65.3 9.9 65.8 11 68.2 7
150 62.3 11 63.5 12 65.5 9
200 60.3 11.4 62 12.5 63 10.5
Over night 39 11.4 37.7 12.5 32.8 11

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Gbabo, Agidi Drinks Processing Machine Using Stainless Steel Materials. Journal of
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Engineers (AMASAE) 12. Gbabo A. and D. S. Zibokere (2005). Performance evaluation of Burma
Member, Nigerian Soya-bean Association (MNSA), Rice Processing Plant. In: Proceedings of the Nigeria Institution
Member, International Association of Professionals of Agricultural Engineers, Vol. 27. Pp 309 313, Yenagoa.
in Sugar and Integrated Technologies IAPSIT. 13.Gbabo A. and Zibokere, D.S and w.J. Wayagari (2005). An overview and
Member, Society for Sugar Research and promotion, Economic Assessment of the Indigenous Brown sugar
India processing plant at sara, Nigeria In, Proceeding of the Nigeria
Institution of Agricultural Engineers. Vol.27.404 413,
Yenagoa
PAPERS PRESENTED AT INTERNATIONAL AND NATIONAL 14. Adejumo O.J.Gbabo A. Akogun, J.F. and A Mohammed (2007).
CONFERENCES AND WORKSHOPS (EDITED Physical properties of Ife Brown Variety of Bambara Nut.
PROCEEDINGS) Paper delivered at the 3rd National Engineering Conference of
1). Gbabo, A., Wada A. C. and A. A. Ochigbo, (2008): Development and the School of Engineering Technology 14th 17th March 2007.
Testing of Sugar Cane Cutter and Juice Expeller, for cottage level sugar The Federal Polytechnic, Bida.
factory in Nigeria. Meeting the Challenges of Sugar Crops and Integrated Strategies. Proceedings of the 4th IAPSIT International Sugar
Industries in Developing Countries. Engineering House Press Company, Conference. New Delhi. Nov. 21-25, 2011.
Egypt. 15. Gbabo, A. (2007), Technical Intellectual Property Development: A
2. Gbabo, Agidi, Osunde, Z.D and A, C, Wada (2011). Comparative Study Basic Tool for Economic Development and Poverty Alleviation in
on Cane Cutter/Expeller and Roller Model Juice Extraction Nigeria. Lead Paper delivered at 3rd National Engineering
System In: Proceedings of the4th IAPSIT International Sugar Conference of
Conference on Balancing Sugar Production and Energy in the School of Engineering 14th 17th March, 2007. The Federal
Developing Countries:. Sustainable Technologies and Polytechnic Bida.
Marketing Strategies. . Nov. 21-25, 2011. New Delhi. Pp 16. Gbabo, A., and S. M. Misari, (1994). Achievements, Problems and
9392. Requirements of engineers in the field of Agricultural
3. Gbabo, Agidi, A, C, Wada and J, W. Wayas (2011). Emerging Production Operations in Nigeria. Paper presented at the
Technological Developments for Viable Cottage Sugar conference of directors of Agricultural Services and Chief
Production in Developing Countries In: Proceedings of the4th Engineers in the Federal Ministry of Agriculture, Natural
IAPSIT International Sugar Conference on Balancing Sugar Resources and Rural Development, Makurdi.
Production and Energy in Developing Countries:. Sustainable 17 Gbabo, A., (1993). Development of Indigenous Brown Sugar Processing
Technologies and Marketing Strategies. Nov. 21-25, 2011. New Technology for Rural Communities: The Equipment. Paper
Delhi. Pp 975. . presented at the 17th Nigerian Society of Engineers Annual
4. Wada, A, C, Gbabo, A, M.N, Ishaq, S. D. Joshua and M.N, Ukwungwu Conference and General Meeting, Federal University
(2011). Causes and Management of Field to Factory Sucrose Technology Akure.
losses in Some African Sugar Industries In: Proceedings of 18. Gbabo, A., (1993). Factors Responsible for the Successful Development
the4th IAPSIT International Sugar Conference on Balancing of Centrifugal Separators in NCRI, Badeggi. Paper presented at
Sugar Production and Energy in Developing Countries:. the 16th Nigerian Society of Engineers Annual Conference and
Sustainable Technologies and Marketing Strategies. Nov. General Meeting, Federal University of Technology, Mina.
21-25, 2011. .New Delhi. Pp 377 19. Gbabo, A., (1993). Economic Analysis of Rotary Dryer,. Paper
5. Wayas, J.W, Alamu J.F, Gbabo, A. and A, C, Wada (2011). Financial presented at the Nigerian Society of Engineers Annual
Feasibility Study of Brown Sugar Mini-Processing Firms in Conference and General Meeting, Federal University of
Nigeria In: Proceedings of the4th IAPSIT International Sugar Technology, Mina.
Conference on Balancing Sugar Production and Energy in 20. Gbabo, A., (1993). State-of-Art in the Development of Indigenous
Brown Sugar Plant at NCRI, Badeggi Paper presented at the

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 Design, Fabrication and Testing of Improved Traditional Rice Parboiler

16th Nigerian Society of Engineers Annual Conference and

General Meeting, Federal University of Technology, Mina.
21. Gbabo, A., (1994). Progress in design and Fabrication of Soya-bean
Grinder/Milk Extractor. Paper Presented at the 8 th Annual
Conference of the Nigerian Soya-bean Association, NCRI,
Badeggi.
22. Gbabo, A., (1994). Progress in Design Fabrication and Testing of
Equipment for Soya-bean Oil and cake production Paper
presented at the 9th Annual Conference of the Nigerian
Soya-bean Association NCRI, Badeggi.
23. Gbabo, A., (1996). Progress in the Development of Soya-bean Planter.
(Paper presented at the 9th Annual Conference of the Nigerian
Soya-bean Association, NCRI Badeggi).
A.M. kuku
24. Gbabo, A., (1995). Rice Processing Technology in Nigeria, Trends and
the Future. Paper presented at the 17 th Nigerian Society of ACADEMIC QUALIFICATION
Engineers Annual Conference and General Meeting, Federal -Higher National Diploma(HND), Department of
University of Technology, Akure. Agricultural Engineering.
25. Gbabo, A., (1997). Functional Design Parameters for Two Row
Multi-crop Planter Developed at NCRI, Badeggi. Paper
MEMBERSHIP OF PROFESSIONAL SOCIETIES:
presented at the 31st Annual Conference of the Agricultural
. Nigerian Society of engineers
Society of Nigeria (ASN) Ahmadu-Bello University, Zaria..
26. Gbabo, A., and J.C., Igbeka. (1997). Performance of Sugar Rotary
Dryer Paper presented at the Second ASUP National PROJECTS CARRIED OUT
Conference on Polytechnic Education at Hill Top Hotel, Jos.
27. Misari, S.M. and A. Gbabo (1997). The Role of Physics in Agriculture - Manually operated maize sheller,1992
with special reference to Agricultural Mechanization. Paper
presented at the 20th Annual Conference of the Nigerian Institute - Design,development and performance
of Physics at the Federal University of Technology, Mina. evaluation ground nut decorticator,2002
28. Gbabo, A., (1993). Gbabo Agidi: The making of a practical Engineer
in Nigerian Tide, January 10, 1993, Port Harcourt.
29. Gbabo, A., (1993). Brown Sugar Processing: Gain of Indigenous PAPER PRESENTATION
Technology in Nigerian Tide. January 26, 1993. Animal drawn roll marker presented at Ahmadu Bello
30 Gbabo, A., (1991). Development of Rotary Dryer for Sugar: its University Zaria. (ABU)
justification, Features, Problems Encountered and Solution
Offered. Paper presented at the Agricultural Engineering
Departmental Seminar, University of Ibadan.
31. Gbabo, A., (1991). Development of centrifuge to separate sugar crystal
and palm oil: its, Justification, features, problems Encountered
and Solution Offered. Award wining paper presented at the
graduate of the year Aard for excellence by the Nigeria Society of
Engineers, Ibadan.
32. Gbabo, A., (1986). Machine and equipment for small scale sugar
processing lecture delivered at one week intensive training on
sugarcane production and processing at Jigawa State
Agricultural and Rural Development Authority, Dutse, 23.
33. Busari, L.D. Gbabo, A. and S.M. Misari, (1996). Cottage Brown sugar
Technology in Nigeria. Coraf Action Quarterly Newsletter for
Research and Agricultural Development in west and central
Africa.

Abdullahi, Lukman

ACADEMIC QUALIFICATION
. Bachelor of Technology (B.Tech). Degree Agricultural Engineering

JOURNAL PUBLICATIONS
- Gbabo,Agidi and Abdullahi,Lukman (2014). Performance Assessment
of NCRI Parboiling System with Local Improved Parboiling International
Journal of Engineering and Innovative Technology (IJEIT) Volume 3, Issue
12.

MEMBERSHIP OF PROFESSIONAL SOCIETIES:

. Nigerian Society of engineers

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