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 Germplasm -2002

Khandaker Aminul Kabir
Chief Scientific Officer and Head
Grain Quality and Nutrition Division, BRRI HQ

Sunil Kumar Biswas
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI HQ

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI HQ

Sharifa Sultana Dipti,
Scientific Officer
Grain Quality and Nutrition Division, BRRI HQ

Nilufa Ferdous
Scientific Officer
Grain Quality and Nutrition Division, BRRI HQ

Abstract/ Executive Summary:

An investigation was carried out at Bangladesh Rice Research Institute (BRRI) to assess the physicochemical and cooking properties of rice germplasm accessions. The competitiveness of locally grown rice can be enhanced by improving physical quality and adopting a marketing strategy that emphasizes the nutritional quality and suitability for rice.Out of 114 germplasm cultivars, only eight were identified as high protein cultivars with more than 1.5 elongation ratio. All of these cultivars had intermediate to high amylose content and medium to short grain length. Five out of eight high protein cultivars had high milling out-turn.

Keywords: Rice, Germplasm and nutrition quality

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2001

End Date: 01-06-2002

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To help to develop data base on physicochemical cooking and eating qualities of grain for germplasm.

Methodology:

The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. Milled rice out turn was determined by dehulling 200 g rough rice in Satake Rice mill, followed by 75 second polishing in a Satake grain testing mill TM- 05. Head rice out turn was determined by separating broken parts from milled rice by hand. Milled rice and head rice out turn were expressed as percentage of rough rice 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 classes based on length, long (< 5mm in length), medium (5-6 mm in length) and short (<5mm in length). The grain were again classified into three classes considering length to breadth ratio; slender (ratio>3.0), bold (ratio>2-3) and round (ratio>2.0). Amylose content was determined by the procedure of Juliano (1771). Based on amylose content, milled rice was classified as waxy (1-2% amylose), very low (>2-9% amylose), low (>9-20% amylose), intermediate (>20-25% amylose) and high (25-33% amylose), (Juliano, 1972) Alkali spreading value was determined according to procedure of Little et al. (1958) and classified as Alkali spreading value 1-3 corresponds to high, 3.0-5.0 corresponds to intermediate, and 6.0 to 7.0 corresponds to law 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 by slide calipers. Volume of cooked and uncooked milled rice was measured by water displacement method. Cooking time was measured when 90% of cooking rice was totally gelatinized. Data presented in the tables are the mean of three replications.

Source of Information: BRRI Annual Report 2002-2003, Page no.16, BRRI, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In total of 114 germplasm samples were analyzed for physicochemical properties. Off them, forty-nine cultivars had 68-70% milling out-turn. Importantly, milling out-turn of 15 cultivars was >71%. Thirty seven cultivars had translucent grains. Most cultivars had short to medium grains. Only four cultivars had long grains (6.1 to 6.6mm). Amylose content of 102 cultivars was high (>25%) and it varied from 25.4 to 30.7%. Protein content of 61 cultivars varied from 7 to 8.8%, the acceptable range. Moreover, 8 cultivars had very high (9 to 10.4%) protein content. Cooking rice elongation ratio of 69 cultivars varied from 1.6 to 1.9, which are desirable for breeding. It was observed that eight cultivars such as Birani dhan, Laltupi, IRRI 1010, Aashphol, Kachra, Jira dhan, Joyossri, Ghunshi and Horkon had very high protein content (>9%), milling yields (>70.0%) and cook rice elongation ratio(>1.6) but low in amylose content (20%).

Knowledge Management: Report/Proceedings