Young Ghanaian Researcher Rebecca Bruce Investigates The Benefits Of “Broken Rice”

Rebecca Bruce

Kwame Nkrumah University of Science and Technology (KNUST) and Mawuli SHS alumnus, Rebecca Bruce is leading a research into one of Ghana’s staple foods.

The paper written by Rebecca, who is a doctoral student and other members of the Department of Food Science in the University of Arkansas has been named an “editor’s pick” by the Cereals & Grains Association.

The paper, “Physicochemical and Functional Properties of Medium-Sized Broken Rice Kernels and Their Potential in Instant Rice Production,” was written by doctoral student Rebecca Bruce, associate professor of food processing and post-harvest system engineering Griffiths Atungulu, and associate professor of biological and agricultural engineering Sammy Sadaka.

The study found the use of broken rice kernels for production of instant rice is feasible and can reduce the cost of raw materials, and improve cooked rice sensory characteristics.

The paper was one of two papers selected by Cereal Chemistry Editor-in-Chief Les Copeland for his June editor’s picks, saying the research “describes a means to enhance the value of broken rice. The description of the characteristics of medium-sized broken rice will be useful for new product development.”

Bruce, who has created her own foundation in Ghana, earned a Doctoral Academy Fellowship from the University of Arkansas Graduate School and International Education. She was named Bumpers College’s Distinguished Master’s Scholar as well as the department’s outstanding M.S. student in 2019. Bruce has won multiple awards at presentations and conferences, and is a member of the Institute of Food Technologists and the American Society of Agricultural and Biological Engineers.

Source: UoA||

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