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A Comparative Study on the Physicochemical Properties of Selected Varieties of Rice Grains in Bangladesh

S. C. Mondal
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur

M. A. Haque
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail

M. S. Mahomud
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur

P. Karmoker
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

M. Shams-Ud-Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

This study has investigated the comparative relation between physical properties (bulk density, specific gravity, length and breath ratio, 1000-kernel weight and angle of repose) and chemical constituents (moisture, protein, fat, carbohydrate and ash content) of selected five varieties of rice. The selected varieties of paddy were BR-3, BR-26, BRRI-28, BRRI-29 and BRRI-45. Results showed that the five paddy varieties had bulk density 0.75-0.85 g/ml, specific gravity 0.49-0.61, length-breath ratio 3.99- 5.22, 1000-kernel weight 17.85-24.7 g and angle of repose 31.72-34.33^o. The densities, specific gravity, length-breath ratio, angle of repose of the varieties were comparable to each other. It was found that the five varieties of rice grains (brown rice) had moisture content ranging from 12.74-13.35%, protein 6.26-6.74%, fat 0.20-0.34%, carbohydrate 78.66-78.92% and ash 1.19- 1.56%. BR-3 rice variety contained highest protein and moisture content among other selected varieties at the same atmospheric condition. The total carbohydrate contents in BRRI-29 and BRRI-45 were the same value of 78.92%. Significantly higher ash and fat levels were found in BRRI-28 rice when compared with other four varieties. The husked grain kernels from different paddy varieties showed higher 1000-kernel weight and bulk density.

Keywords: Rice, Physical characters, Chemical characters

Location: Department of Food Technology and Rural Industries under the Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University,Mymensingh

Start Date: 00-01-2010

End Date: 00-12-2010

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

1. To achieve the physicochemical properties of the selected varieties of rice.

Methodology:

This study was conducted in the laboratories of the Department of Food Technology and Rural Industries under the Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh. Five varieties of Bangladeshi paddy such as BR-3, BR-26, BRRI-28, BRRI-29 and BRRI-45 used throughout the study were procured from Agronomy Farm of Bangladesh Agricultural University, Mymensingh. Necessary chemicals, ingredients and other required materials were used from the Laboratory stock of the Department of Food Technology and Rural Industries. The collected paddy samples were husked by hand mortar in the laboratory. The broken rice was separated and discarded. The husked brown rice was stored in a polyethylene bag. The whole brown rice kernels, separated from broken rice, were used for the evaluation of physicochemical properties. The brown rice kernels thus obtained were packed in a high density polyethylene bags and stored for further use. Physicochemical properties of paddy and brown rice on Bulk density, Specific gravity, 1000-Kernel weight, Length–breath ratio (L/B), Angle of repose, Proximate analysis of brown rice for Moisture, Protein Content, Fat, Ash, Total Carbohydrate, were determined by different standard methods.

Source of Information: J. Environ. Sci. & Natural Resources, 4(1): 51 - 55, 2011; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Engineering properties of BR-3, BR-26, BRRI-28, BRRI-29 and BRRI-45 varieties which may be useful for designing much of the equipment used for rough rice processing. It is recommended that other engineering properties such as mechanical, thermal, and rheological properties be measured or calculated to provide fairly comprehensive information on design parameters involved in rice processing.

Knowledge Management: Journal