Learning Area TLE-Agricultural Crop Production Grade Level 10

W6 Quarter Fourth Date

I. LESSON TITLE Rice Milling Activity
II. MOST ESSENTIAL LEARNING
Undertake rice milling activity as directed to enterprise guidelines
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT The learner demonstrates an understanding of the principles and practices in
operating tools, equipment and machinery for rice milling.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
I.Introduction (Time Frame: 15 minutes)

In the previous lesson, you have learned the different materials, tools and equipment used in rice milling. By this time,
you already understand the importance of preparing those tools, materials, and equipment ahead of time as well as the uses
of each item. You have also learned that rice milling is the removal of hulls and bran from rice grains to produce polished or
white rice ready for human consumption. The rice bran is a very important ingredient in feed formulation for animal
production. Farmers also utilize it as a direct feed to their farm animals. The rice hull is also used as a good substitute for
firewood in cooking. From the pictures below, you will see the wonder of transforming paddy rice into white rice through rice
milling process.

The Rice Kernel Composition

Most rice varieties are composed of roughly 20%

rice hull or husk, 11% bran layers, and 69% starchy
endosperm, also referred to as the total milled rice.
In an ideal milling process this will result in the
following fractions: 20% husk, 8−12% bran depending on the
milling degree and 68−72% milled rice or white rice
depending on the variety. Total milled rice contains whole
grains or head rice, and brokens. The by-products in rice
milling are rice hull, rice germ and bran layers, and fine
brokens.

After studying this lesson, you are expected to:

a. identify the rice milling activity as directed according to enterprise guidelines;
b. familiarize with the guidelines for good milling;
c. value the importance of the rice mill activity.
D. Development (Time Frame: 1 hour and 30 minutes)

Learning Task 1. A Cup of Rice

Write your idea about the word found in each cup of rice. Write your answer on a separate sheet of paper.

Rice Milling System

Milling is a crucial step in the post-production of rice. The basic objective of a rice milling system is to remove the husk and
the bran layers, and produce an edible, white rice kernel that is sufficiently milled and free of impurities. Depending on
the requirements of the customer, the rice should have a minimum number of broken kernels.

A rice milling system can be a simple one or two step process, or a multi stage process.
1. One step milling - husk and bran removal are done in one pass
2. Two-step process - removing husk and removing bran are done separately
3. Multistage milling - can be done in the village for local consumption or commercially for marketing rice; rice undergoes
a number of different processing steps
Different stages of rice milling

Stage Function
3.1 Pre-cleaning Removing all impurities and unfilled grains from the paddy
3.2 Husking Removing the husk from the paddy
3.3 Husk aspiration Separating the husk from the brown rice/unhusked paddy
3.4 Paddy separation Separating the unhusked paddy from the brown rice
3.5 De-stoning Separating small stones from the brown rice
3.6 Whitening Removing all or part of the bran layer and germ from the brown rice
3.7 Polishing Improving the appearance of milled rice by removing remaining ran particles and
by polishing the exterior of the milled kernel
3.8 Sifting Separating small impurities or chis from the milled rice
3.9 Length grading Separating small and large broken from the head rice
3.10 Blending Mix head rice with predetermined amount of broken, as required by the customer
3.11 Weighing of rice Preparing milled rice for transport to the customer

Learning Task 2. Text- Twist

Re-arrange the letters to form the word that has been described. Write your answer in your TLE notebook.
1. Separating small impurities or chips from the milled rice. N G I T F I S
2. Mix head rice with predetermined amount of broken as required by the costumer. DINGLBEN
3. Removing the husk from the paddy. K I G N U S H
4. Separating small stones from the brown rice. EDSOTNNIG
5. Removing all impurities and unfilled grains from the paddy. R E P L C A E N N G I

The best quality rice will be attained if the quality of paddy is good and the rice is milled properly. To improve the quality
of rice, factors such as paddy quality and milling technology should be considered.

To obtain good paddy quality, consider the following:

1. Clean and dry grains immediately after harvest. Allow to temper overnight or longer before milling to minimize
grain breakage.
2. Do not mix different varieties. Mixed varieties adversely affect the performance of the mill. Different varieties of paddy
have different milling characteristics that require individual mill settings. Mixing varieties will generally lead to lower
quality of milled rice.
3.A moisture content of 14% MC is ideal for milling. If the MC is too low, high grain breakage will occur resulting in low
head rice recovery. Broken grain has only half the market value of head rice. Use a moisture meter to determine the
moisture content. Visual methods are not accurate enough.
4. Pre-clean paddy before husking. Use of paddy without impurities will ensure a cleaner and higher quality end product.
5. The best quality rice will be attained if the quality of paddy is good and the rice is milled properly. To improve the
quality of the rice, factors such as the paddy quality and milling technology should be considered.
When using milling technology, consider the following:
1. Use rubber roll technology for husking. Rubber roll huskers produce the best quality. Engleberg-type or "steel" hullers
are no longer acceptable in the commercial rice milling sector, as they lead to low milling recovery and high grain
breakage. postharvest-rubber-roll-tech. Use a paddy separator
2.Separate all paddy from the brown rice before whitening. Paddy separation after husking will lead to better quality
milled rice, and reduce overall wear and tear on the rice mill.
3. Consider two-stage whitening. Having at least two stages in the whitening process (and a separate polisher) will reduce
overheating of the grain and will allow the operator to set individual machine settings for each step. This will ensure
higher milling and head rice recovery.
4. Grade the milled rice. Install a screen sifter to remove small broken and chips from the polished rice. Rice with a large
number of small broken (or brewer’s rice) has a lower market value. The small broken can be utilized to produce rice flour.
5. Monitor and replace spare parts regularly. Turning or replacing rubber rolls, refacing stones, and replacing worn screens
regularly will keep milled rice quality high at all times.
Learning Task 3. Follow Me
Write the different stages of rice milling inside the box.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
E. Engagement (Time Frame: 1 hour and 30 minutes)

Learning Task 4: Minute Paper

Materials needed: 2 bond paper, ballpen, cellphone or camera.
Instructions:
1. With the assistance of your family member, visit the nearest rice mill in your area.
2. Observe its environment.
3. List all the rice mill processes you see.
4. Take some pictures of each process as additional documentation. (optional)
5. List down the importance of each process.
6. Record all your observations and submit it to your teacher on time.

Rubrics:
Score: Accuracy: Requirements: Neatness:
5 All the needed details Goes beyond the The hand writings are very
neat and content of the requirements of the task. and easy to read.
reports are accurate.
4 Some details of the Meets the requirements of The hand writings are
generally reports have minor the task. neat and readable.
errors.
3 Some of the needed Hardly meets the The hand writings are also
neat details of the reports requirements of the task. but difficult to read.
contains major error.

A. Assimilation (Time Frame: 15 minutes)

Rice milling is the removal or separation of the husk (dehusking) and the bran (polishing) to produce the edible portion
(endosperm) for consumption. This process has to be accomplished with care to prevent excessive breakage of the kernel and
improve the recovery of the paddy. Actual milling process, however, removes also the germ and a portion of the endosperm
as broken or powdery materials reducing the quantity of grains recovered in the process. The extent of losses on the edible
portion of the grain during milling depends on so many factors as variety of paddy, condition of paddy during milling, degree
of milling required, the kind of rice mill used, the operators, insect infestation and others. What comes out during the milling
operation are the husk or hull, milled rice or the edible portion, germ, bran and the brokens. Depending on the rice mill used,
the by-products come out from the mill as mixed or separated. Milling is usually done when paddy is dry. Milling is a crucial
step in post-production of rice. The basic objective of a rice milling system is to remove the husk and the bran layers, and
produce an edible, white rice kernel that is sufficiently milled and free of impurities.

V. ASSESSMENT (Time Frame: 15 minutes)

Legit or It’s a prank -Write Legit if the statement is correct and It’s a Prank if the statement is incorrect.

1. Mix the different varieties of rice because it will not affect the milling performance.
2. Visual methods can be used in determining the moisture content because it is accurate.
3. To improve the quality of rice, technology should be considered.
4. Clean and dry grains after a week of harvest.
5. Remove the impurities to ensure a cleaner and higher quality end product.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
VI.REFLECTION (Time Frame: 15 minutes)
 Communicate your personal assessment as indicated in the Learner’s Assessment Card.

Personal Assessment on Learner’s Level of Performance

Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column for
Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
 - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this task.

Learning Task LP Learning Task LP Learning Task LP Learning Task LP

Number 1 Number 3 Number 5 Number 7

Number 2 Number 4 Number 6 Number 8

VII. REFERENCES Technology & Livelihood Education – Grade 10 Agricultural Crop Production Learner’s Material
p 166
IOSR Journal of Engineering (IOSRJEN) www.iosrjen.org ISSN (e): 2250-3021, ISSN (p): 2278-8719
Vol. 04, Issue 05 (May. 2014), ||V4|| PP 34-42
http://www.knowledgebank.irri.org/step-by-step-production/postharvest/milling
http://www.knowledgebank.irri.org/step-by-step-production/postharvest/milling#milling-
systems