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Re-evaluation of Physicochemical Properties of BRRI Varieties - 2003

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

Nilufa ferdous
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:

A study was takrn to check if there were any changes in grain quality parameters of BRRI varieties over time. Milling yield, length to (LB) breadtg ratio, amylose content, protein content, cooking time, elongation ratio and volume expansion ratio were determined. Physicochemical properties of 14 BRRI developed rice varieties were monitored. Analysis showed that 11 varieties had long slender, 3 had medium slender and 27 had either medium bold or short bold grain. BR2, BR7, BR24, BR26, BRRI dhan28, BRRI dhan29, BRRI dhan37, BRRI dhan38 and BRRI dhan39 had long grain. All the varieties had acceptable amylose content, protein content, cooking and eating qualities.

Keywords: Rice, Length, Breadth, Amylose and protein content

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2003

End Date: 01-06-2004

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To check if there were any changes in grain quality parameters of BRRI varieties over time.

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 2003-2004, page no. 19, BRRI, Gazipur-1701

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Milling yield of all the varieties remained in the acceptable range (>68%). It was observed that 11 varieties had >6mm length and 25 had in between 5-6mm and only 5 had less than 5 mm length. BR14 and BRRI dhan31 had the highest breath and BRRI dhan34 had the lowest breadth. Most of the varieties had more than 2mm breadth of the grain. L/B ratio of the grain determines the coarseness or fineness of the grain. BR7 had the highest L/B ratio and BRRI dhan31 had the lowest L/B ratio. Fourteen varieties had L/B ratio >3. Ten varieties had long slender, three had medium slender grain. BR1, BR5, BR12, BR25 and BRRI dhan34 had short bold grains. Fifteen varieties had very good appearance and the rest had good appearance. Amylose content of all the varieties was >23% except BR26 and BRRI hybrid dhan1 which ranged from 22.7-23.0%. BRRI varieties had protein contents ranged in between 7 to 9%. BR1 and BRRI dhan39 had highest (9%) and BRRI dhan29 had the lowest (7%) protein content. Cooking time of the varieties varied from 14 to 24.9 minutes. The highest cooking time requiring for BRRI dhan40 (24.5 minutes) and the lowest for BR5 (14.0 minutes). Elongation ratio is important quality parameter of cooked rice. It varied from 1.3 to 1.6. Higher the elongation better is the appetence of rice. BR5, BR10, BR11, BR17, BRRI dhan33, BRRI dhan34, BRRI dhan40 had elongation >1.5. It is important to note that there was a very narrow range of change in milling yield and cooking time but little of no changes of grain size, shape and other physicochemical properties were observed.

Knowledge Management: Report/Proceedings