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Grain Quality Characteristics of Beruin Rice

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

Bilkis Banu
Senior Scientific officer
Grain Quality and Nutrition Division, BRRI

Khandaker Aminul Kabir
Chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Beruin rice is mostly cultivated in Moulvibazar district. The term beruin means sticky and the rice is used to prepare aristocratic dishesfor special occasions. Also, Beruin rice is popular among tribal people also. Therefore, this study was undertaken to determine the physichochemical and ciooking properties of Beruin rice. Eleven Beruin cultivars were analyzed for physico-chemical and cooking qualities. Milling yields of the cultivars were within the acceptable range. The cultivars had opaque grains. The amylose content of these cultivars was very low (8.5-10.0%) and cooked rice of these cultivars was very sticky and soft.

Keywords: Rice, Protein, Amylose and Beruin

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2002

End Date: 01-06-2003

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the physicochemical and cooking properties of 10 Beruin rice collected from Moulvibazar district.

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.17, BRRI Gazipur.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Beruin rice is mostly cultivated in Moulvibazar district. The term beruin means sticky and the rice is used to prepare aristocratic dishes for special occasions. Also Beruin rice is popular among tribal people also. Therefore, a study was undertaken to determine the physicochemical and cooking properties of 10 Beruin rice collected from Moulvibazar district. Thousand paddy weight was the highest (26g) for Mow Beruin and lowest in Lal Beruin (14.5g). On the other hand, milling out-turn (71.0%) was the highest for Kathali Beruin. All the tested beruin rice varieties had mudium bold grain except Push beruin, which had short bold grain. The tested beruin varieties had opaque kernel and low amylose (8-10%) content.

Knowledge Management: Report/Proceedings