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)

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.