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Physicochemical Properties of Breeding Lines -2004

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
Principal 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:

Grain quality is a combination of physical as well as chemical properties of rice which seems very important for consumer’s preference. Around 59 regular breeding lines including 20 Boro, 17 T. Aus, 17 New plant type and 5 T. Aman were analysed for grain quality parameters and found 5 Boro, 2 New plant type and 1 T. aman lines promising for long fine grain, high milling yield and good eating qualities. within the lines TOX3073-7-1-2-3-2' BR6840-3-4-1, BR6614-13-20 and BR6592-4-65 had more than 50% head rice recovery, more than seven percent protein, high amylose (>25%) and acceptable elongation (>1.3) and volume expansion ratio (>3.5).

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

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine physichochemical and eating quality of newly developed breeding lines for identifying lines with superior grain quality.

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). 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. 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 internal review for 2004-2005,Page no. 22, BRRI, Gazipur-1701

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The lines were assessed for longer rough rice length (>9.0 mm) and higher length to breadth ratio (>3.6) and identified 5 boro, 2 NPT and 1 T. Aman lines in the category. All the 8 lines had acceptable milling yield (>68%). Milled rice of these lines retained longer grain length (>6.0 mm) except BR6592-4-65 which had 5.6 mm milled rice length. All of the lines had >3.0 L/B ratio. Only ITA234 and BR6840-3-4-1, BR6614-13-20-6 AND BR6592-4-65 had more than 50% head rice recovery, more than 7.0% protein, high amylase (>25.0) and acceptable elongation (>1.3) and volume expansion ratio (>3.5).

Knowledge Management: Report/Proceedings