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Grain Quality of Jhum Rice -2005

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

Nilufa Fardous
Scientific officer
Grain Quality and Nutrition Division, BRRI HQ

Abstract/ Executive Summary:

Four jhum cultivated rice seed were collected from Chittagang Hill tracts. Physicochemical properties of 4 Jhum cultivated rice were determined. They had acceptable milling properties. Among the Jhum rice, Sonkol had opaque grain. Turki Jhum and Aongtruk Taeing were high amylose, Chulli Jhum had intermediate and Sonkoi had low amylose. Sonkoi had sticky cooked rice. Turki Jhum and Aongtruk Taeing had medium soft but non sticky cooked rice.

Keywords: Physicochemical properties, Jhum and Rice,

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the quality parameters of Jhum cultivated rice

Methodology:

Four Jhum cultivated rice seeds viz Chulli Jhum, Sonkoi, Turki Jhum and Aongtruk Tacing of Chittagong Hill Tracts were used for the study. The seeds were received from Breeding Division. The seed were analyzed for physicochemical and eating qualities. 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 separting broken parts from milled rice by hand. Milled rice and head rice out turn were expressed as precentage 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. 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 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.

Source of Information: BRRI Annual Report 2005-2006, Page 47, BRRI, Gazipur-1701

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Among the Jhum cultivated rice, length varied from 6.4 to 10.0mm for rough rice, 4.3 to 7.0mm for dehulled rice and 4.1 to 6.0mm for milled rice. Sonkoi cultivar was longer than those of Chulli Jhum, Turki Jhum and Aongtruk Taeing. All the cultivars had high (>70.0%) milling yield except Sonkoi. Milled rice Turki Jhum and Aongtruk Taeing grain had high (>25.0%) amylose. Chulli Jhum hadintermediate amylose and Sonkoi had low amylose (14.3%). Protein content was more than 7.0% in the tested Jhum rice cultivars. The cooked rice of Sonkoi was soft and sticky and chulli Jhum was soft and alightly but Turki Jhum and Aongtruk had non sticky and medium soft cooked rice.

Knowledge Management: Report/Proceedings