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Screening of Breeding Lines for Good Grain and Eating Qualities Along with High Nutritional Value

Nurul Hoque Choudhury
Chief Scientific Officer and Head
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division

Sunil Kumar Biswas
Senior Scientific Officer
Grain Quality and Nutrition Division

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

One hundred and ninety eight breeding lines were evaluated in their physical chemical and cooking qualities. Most of them had medium bold grain. Except few, they had high amylose and more than 7% protein content. Some lines had high amylose along with high alkali spreading value which is not desirable.

Keywords: Physicochemical, Cooking and eating, Rice, Amylose

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1992

End Date: 01-06-1993

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To identify breeding lines for good grain and eating qualities along with high nutritional value

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 1992-1993

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Physical, Chemical and cooking properties of about 200 breeding lines at their secondary and regional yield trial stages were determined. The milling outturn varied from 68-73. Among the lines 134 had translucent and the rest had either white belly or white center. Twenty eight lines had long and 153 had medium grain. One hundred and forty six lines had L/B ratio between 2 and 3 and 52 lines had the same over 3. Among the breeding lines 183 had high amylose, 13 intermediate and only 2 low amylose. Protein content is varied from 6-10%.Alkali spreading value which is the indicator of gelatinization temperature (GT) of rice starch. Among the breeding line 82 lines had high ASV which meant that they had low GT. High amylose with low GT is not desirable as it gives hard texture cooked rice.Most of the lines had cooking time between 15 and 20 minutes. The elongation ratios of cooked rice most of the lines varied between 1.3 and 1.5 and volume expansion ratio between 3.4 and 4.0.

Knowledge Management: Report/Proceedings