Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Physicochemical Properties of Modern and Local Rice Varieties of Bangladesh

Sunil K. Biswas
Grain Quality and Nutrition Division. Bangladesh Rice Research Institute, Gazipur-1701. Bangladesh.

Bilkis Banu
Grain Quality and Nutrition Division. Bangladesh Rice Research Institute, Gazipur-1701. Bangladesh.

Khandaker A. Kabir
Grain Quality and Nutrition Division. Bangladesh Rice Research Institute, Gazipur-1701. Bangladesh.

Fatema Begum
Grain Quality and Nutrition Division. Bangladesh Rice Research Institute, Gazipur-1701. Bangladesh.

Nurul H. Choudhury
Grain Quality and Nutrition Division. Bangladesh Rice Research Institute, Gazipur-1701. Bangladesh.

Abstract/ Executive Summary:

Physicochemical properties of 34 rice varieties were studied. Milling out-turn of the studied varieties ranged from 68 to 72% and head rice yield from 61 to 96%. Thirteen varieties had either white belly or white center in the grain. Habiganj boro II. Habiganj boro VI and Habiganj boro VIII had opaque grains. Thirteen samples had either long slender medium slender or short bold grains. The varieties had 25-27% amylose except BR7. Hbj B II. Hbj B IV and Hbj B VIII. BR5. DA29. HBj B IV and Hbj B VI had 9-10.5% protein content. The cooking time of the varieties varied from 14 to 21 minutes. Elongation ratio and volume expansion ratio varied from 1.3 to 1.9 and from 3.4 to 3.9 respectively.

Keywords: Physicochemical properties, Modern and local rice varieties, Milling out-turn

Location: BRRI farm, Gazipur

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the characters associated with rice quality of BRRI recommended modern and local improved rice varieties.

Methodology:

Twenty three modern and 11 local improved rice varieties were grown in BRRI farm. They were milled raw and analyzed for physico chemical properties. Milled rice outturn was determined by dehulling 200 g rough rice in a Satake Rice Mill, followed by 45 second polishing in a Satake Grain Testing Mill TM-05. Head rice outturn was determined by separating broken from milled rice by hand. Milled rice outturn and head rice outturn were expressed as percent of rough and milled rice respectively. Grain length and breadth were measured by slide calipers. In determining the size and shape, milled rice was first classified into three 82. classes based on length, long (>6 mm in length), medium (5-6 mm in length), and short «5 mm in length). Then again classified into three classes according to the ratio of length to breadth; slender (ratio [ES more than 3); bold (ratio 2-3); round (ratio less than 2). Amylose content was determined by the procedure of Juliano, (1971) and gelatinization temperature was determined according to the procedure of Little et al, (1958). Protein content was determined by the Technicon Auto-analyzer II Method (Juliano et al , 1968, AOAC, 1970). Volume of cooked and milled rice were measured by water displacement. Data presented in the tables are mean of three replications.

Source of Information: Bangladesh Rice J. 3(1&2): 128-131.1992

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Milling out-turn of the studied varieties ranged from 68 to 72% and head rice yield from 61 to 96%. Thirteen varieties had either white belly or white center in the grain. Habiganj boro II. Habiganj boro VI and Habiganj boro VIII had opaque grains. Thirteen samples had either long slender medium slender or short bold grains. The varieties had 25-27% amylose except BR7. Hbj B II. Hbj B IV and Hbj B VIII. BR5. DA29. HBj B IV and Hbj B VI had 9-10.5% protein content. The cooking time of the varieties varied from 14 to 21 minutes. Elongation ratio and volume expansion ratio varied from 1.3 to 1.9 and from 3.4 to 3.9, respectively.

Knowledge Management: Journal