In recent years, global rice consumption has seen a substantial increase and consumption is expected to continue to rise given its significance in household diets worldwide. The processing, however, requires specific operations to be successful. This study, therefore, investigated the effectiveness of technologies by Japan International Cooperation Agency (JICA) technologies utilized by rice processors in Kogi State, Nigeria. The study recruited 180 processors following three (3) stage sampling procedure. Primary data was collected with a validated and reliable interview schedule. Descriptive and t-test statistics were employed to analyze data. Results revealed that 91.1% of the processors were females with average age of 47.6 years while 56.7% had primary education. It was also found that 72.2% of the processors sourced for information about JICA technologies through agricultural extension agents. Study also found that all JICA technologies were effective. However, quality parboiling of paddy rice with the false bottom (X ̅ = 3.99) and soaking method (X ̅ =3.98) and whole grains realized when milled by Ajifa (X ̅ = 3.98) were the leading JICA technologies considered effective by the respondents. The study therefore suggests the implementation of educational programme suitable for adults in order to improve processors' literacy level and knowledge of rice processing business.

The dataset presented in this article represent the drying characteristics of a semi-automated gas-fired fish dryer. A cabinet dryer was constructed mainly from mild steel sheet metal and stainless steel, and was used for drying prepared fish samples of Clarias gariepinus species. Major operating parameters which included mass of fish, mass of Liquefied Petroleum Gas used, inside temperature of the dryer, and drying time were monitored. Also, output parameters such as the moisture content and energy utilization amongst others were observed and recorded at varying time intervals and specified drying temperatures. The drying temperature was sustained via an incorporated PID temperature controller that allowed drying to proceed until a relatively constant mass of the dried fish samples was attained. The information contained in this data article include a schematic drawing of drying kinetics analysis of the semi-automated gas-fired fish dryer and a pictorial view of the gas-fired cabinet dryer. Also included are pictorial representations of the washed and neatly folded degutted fish samples and dried fish samples. Data provided in this article are those relating to process parameters of the semi-automated fish dryer, data of output parameters of the fish dryer and comparisons of moisture content and energy utilization at different drying temperatures with time.