PROXIMATE ANALYSIS AND ACCEPTABILITY OF ADLAY (Coix lacryma-jobi Linn.) VARIETIES AS AFFECTED BY PARBOILING PROCESS

Adlay is a drought tolerant crop which is a potential supplement to staple food than rice was studied in terms of nutritional analysis and acceptability as affected by the parboiling process. Ginampay, Kiboa, Tapol, Mataslay and Gulian varieties were used to determine the effect of parboiling on adlay grains, analyse the nutritive composition through proximate analysis, and evaluate the milling quality and overall acceptability. Moisture content, ash, crude protein, fat, carbohydrates and calorie were significantly affected by the parboiling process. The same effect on grains after soaking, steaming, drying and milling of head-adlay on different varieties. The acceptability of parboiled adlay using 9 point Hedonic Scale showed that most young adults from ages 18-35 had highly preferred parboiled adlay. Overall, Ginampay showed the highest crude protein (14.00%), Kiboa for carbohydrates (47.46%). and Tapol for crude fat (12.50%), and kilocalorie (417.65). These varieties had a better nutritive composition. In the parboiling process, Kiboa attained the highest mean weight after soaking, steaming and drying with 358.03g, 352.00g and 207.80g, respectively. A mean score of 7.3 on young adults ages 18-35 like preferably and ages 36-55 and ages 56 above the result revealed they like slightly the parboiled adlay varieties with a mean of 5.0-6.0 using 9 point Hedonic Scale. Parboiling is a hydrothermal process to maintain its nutrient qualities. However, in the Philippines, adlay study is limited and conservation of this crop must be given importance, it is a highly adaptable crop and a good choice if rice declines its production.