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Physicochemical Properties of Rice Grains of Boro Cultivars of Bangladesh

M.A. SIDDIQUEE
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur-l701 , Bangladesh.

S.K. BISWAS
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute Gazipur-l701 ,Bangladesh.

K.A. KABIR
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute Gazipur-l701 , Bangladesh.

Abstract/ Executive Summary:

Grains of twelve local Boro rice varieties, viz. Amboro, Bashful, Dholiboro, Jagoli, Jamir, Kaliboro, Sadaboro, Tepiboro, Hbj rv, HbJ VI, HbjVIII and of three modern bora rice varieties, vig. BR3, BRRIdhan28 and BRRIdhan29 were studied for physicochemical properties. The milling outturn of local and modern bora rice cultivars varied between 60 and 68% and 68 and 71 %, respectively. Thousand-grain weight varied between 19.2 and 24.8 g for local and 21.9 and 28.lg for modern Boro rice varieties. Amboro, Bashful, Dhaliboro, Jagoli, Kaliboro, Sadaboro and Tepiboro had short bold grain. The rest had either short round or medium slender grain. Only four cultivars had round grain. Protein content varied between 8.3 and 10.2% in local Boro and 6.9 and 8.4% in modern rice. Amylose content varied between 19.8 and 29.0% and 26.5 and 28.3% in local and modern Boro rice, respectively. The cultivars had intermediate gelatinization temperature. The cooking time for local Boro varieties ranged from 18.5 to 23.0 minutes and those of the modern varieties from 20.5 to 22.0 minutes. Elongation ratio of grains of local and modem Boro rice cultivars varied between 1.3 and 1.8, and 1.4 and 1.5, respectively. Volume expansion ratio varied between 3.1 and 4.0 in local and 3.7 and 4.2 in modern Bora rice.

Keywords: Milling outturn, Amylose, Protein, Elongation ratio, Volume expansion

Location: Genetic Resource and Seed Division, BRRI, Gazipur.

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Rice

Objectives:

To determine the physicochemical properties and characteristics of cooked rice.

Methodology:

Twelve local (Amboro, Bashful, Dholiboro, Jagoli, Jamir, Kaliboro, Khaiaboro, Sadaboro, Tepiboro, HbjIV, HbjVI, HbjVIII) and three Modern (BR3, BRRI dhan 28 and BRRldhan29) Boro rice samples of 1997 harvest were collected from Genetic Resource and Seed Division, BRRI, Gazipur. The samples were milled unparboiled and analyzed for physicochemical properties. Milled rice outturn was determined by dehulling 200g rough rice in Satake Rice Mill, followed by 45 second polishing in a Satake Grain Testing Mill TM-5. Head rice outturn was determined by separating the broken ones from milled rice by hand. Milled rice and head rice outturn were expressed as percentage of rough rice and milled rice, respectively. Grain length and breadth were measured using slide calipers. Based on length, size of milled rice was classified into three classes viz. long (>6 mm), medium (5-6 mm) and short « 5 mm). The grains, based on length to breadth ratio were again classified into slender (ratio> 3.0), bold (ratio 2.0 -3.0) and round (ratio < 2.0). Amylase content was determined by iodine calorimetry at 620 nm using potato amylase standard (Juliano 1971). Alkali spreading value was determined by following procedure of Little et at. (1958). On the basis of the alkali spreading values, the varieties were grouped as of high (1-3), intermediate (3-5) and low (6-7) gelatinization temperature. Protein content was determined by micro Kjeldahl method (AOAC 1970). Elongation ratio was calculated by measuring the length of cooked and uncooked milled rice. Volume of cooked and uncooked milled rice was measured by water displacement method for determining the volume expansion. Stickiness and tenderness was measured by palpation. Analysis of variance was done.

Source of Information: Bangladesh J. BOt 31(2): 117-121,2002 (December)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The milling outturn of local and modern bora rice cultivars varied between 60 and 68% and 68 and 71 %, respectively. Thousand-grain weight varied between 19.2 and 24.8 g for local and 21.9 and 28.lg for modern Boro rice varieties. Amboro, Bashful, Dhaliboro, Jagoli, Kaliboro, Sadaboro and Tepiboro had short bold grain. The rest had either short round or medium slender grain. Only four cultivars had round grain. Protein content varied between 8.3 and 10.2% in local Boro and 6.9 and 8.4% in modern rice. Amylose content varied between 19.8 and 29.0% and 26.5 and 28.3% in local and modern Boro rice, respectively. The cultivars had intermediate gelatinization temperature. The cooking time for local Boro varieties ranged from 18.5 to 23.0 minutes and those of the modern varieties from 20.5 to 22.0 minutes. Elongation ratio of grains of local and modem Boro rice cultivars varied between 1.3 and 1.8, and 1.4 and 1.5, respectively. Volume expansion ratio varied between 3.1 and 4.0 in local and 3.7 and 4.2 in modern Bora rice.

Knowledge Management: Journal