EFFECTS OF MOISTURE CONTENT ON THE MILLING RECOVERY

AND GRAIN QUALITY OF PARBOILED ADLAI (Coix lacryma-jobi) by

Agripina R. Aradilla* and Faith Hope Lingkit Sanchez**,
Central Mindanao University, Musuan, 8710 Bukidnon,
Philippines

Objectives, Scope, and Methods of the study: This study

specifically aimed to: 1) compare the effects of the
different moisture levels on the milling recovery of
parboiled adlai grains; 2) determine the grain quality of
parboiled adlai as affected by varying levels of moisture
content; and 3) determine the best moisture content that
would improve the quality of parboiled adlai grits.
The study was conducted at the Central Mindanao
University Agricultural Experiment Station (CMU-AES) and at
the Seed Technology Laboratory of the Department of
Agronomy and Plant Breeding, College of Agriculture from
February 2013 to March 2013. The study was laid out in a 3
x 3 Factorial in Completely Randomized Design (CRD) with
three replications.

Findings and conclusion: Results of the study showed that

all the parameter measured, except the MC at 2 minutes of
steaming, two hours of sun drying, and whole grits produced
from milling using an ordinary mortar and pestle were
significantly affected by the moisture contents of the sun
dried grains. Results further show that parboiled Gulian
grits were better than Tapol and Ginampay varieties. It was
also noticed that grits from parboiled seeds were better
than the control (unparboiled).
A further study is suggested to verify the result
using sophisticated milling machinery.
_____________________
*Professor and Thesis Adviser
**Undergraduate Student