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Genetic Diversity in Grain Quality and Nutrition of Aromatic Rices

S.M. Shahidullah
Senior Scientific Officer
Rice Farming Systems Division, Bangladesh Rice Research Institute, Gazipur-1701

M.M. Hanafi
Professor
Institute of Tropical Agriculture, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

M. Ashrafuzzaman
Professor
Department of Crop Botany, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M. Razi Ismail
Professor
Institute of Tropical Agriculture, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

Abul Khair
Professor
Department of Botany, Jahangirnagar University, Savar, Dhaka

Abstract/ Executive Summary:

The study was conducted at Bangladesh Rice Research Institute (BRRI), Gazipur in 2005 to assess the genetic divergence of aromatic rices for grain quality and nutrition aspects. Forty genotypes composed of 32 local aromatic, five exotic aromatic and three non-aromatic rice varieties were used. Univariate and multivariate analyses were done. Enormous variations were observed in majority of characters viz. grain length, breadth, kernel weight, milling yield, kernel length, L/B ratio of kernel, volume expansion ratio (VER), protein content, amylose content, elongation ratio (ER) and cooking time. In multivariate analysis, genotypes were grouped into six clusters. In the discriminant function analysis (DFA), function 1 alone absorbed 61.7% of the total variance. The most contributing variables were kernel weight, kernel length and L/B ratio in function 1. The inter-cluster D2 value was maximum (26.53) between I and VI followed by 21.28 (between I and V). Minimum D2 value was found (5.90) between II and III. Majority of the local aromatic rice varieties with smaller kernels were included in the cluster I. The cluster III contains Elai, sarwati and sugandha-1 with long-slender kernel and ‘very good’ appearance. Thus, these varieties can be used in breeding programme for improvement of germplasms in cluster-I.

Keywords: Aromatic rice, Grain quality, Genetic diversity.

Location: Bangladesh Rice Research Institute (BRRI), Gazipur

Start Date: 01-07-2005

End Date: 30-06-2006

Program Area: Variety and Species

Commodity: Rice

Objectives:

To determine physico-chemical and cooking qualities of grains and to estimate genetic relationship and genetic distance among the varieties.
To classify them in respect of grain quality and nutrition.

Methodology:

The experiment was conducted at the farm of Bangladesh Rice Research Institute (BRRI), Gazipur in Transplant Aman (wet season), 2005. A total of forty rice germplasm composed of 32 local aromatic, five exotic and three non-aromatic rice varieties as standard checks. Among the three non-aromatic varieties, BR28 is a modern Boro, BR39 is a modern T. Aman variety and Nizersail is a local improved variety. Among the exotic genotypes Basmati PNR346 was from Pakistan; sarwati and sugandha-1 were from Nepal and Khazar and Neimat were from Iran. The other entries are local having their distribution throughout Bangladesh. Forty rice genotypes formed the treatment variables and were assigned randomly to each unit plot of 5 m × 2 m dimension. Thirty day-old seedlings were transplanted on the 15^th August in 2005 following random complete block design (RCBD) with three replications. Crop management practices were done accordingly. An area of 5 m² was harvested from each plot for analysis. Physico-chemical properties and nutritional values were determined in the laboratory of grain quality and nutrition division in Bangladesh rice research institute. Milling out turn was determined from duplicate samples of 125 g rough rice. Rough rice samples were dehulled with a Satake laboratory sheller. The sample was poured into the hopper. Then the resulting brown rice was milled in McGill mill number 2 (Adair, 1952). The milled rice sample was collected in a jar and sealed immediately. The rice was allowed to cool before weighing. The weight of the total milled rice was recorded. The moisture content was calibrated to 14%. Thousand milled rice weight was measured in gram from a randomly selected sample of 1000 milled rice on an electronic balance. The weight was calibrated at 14% moisture content. The process was repeated twice for each replication. volume expansion ratio (VER) was determined by water replacement method. One hundred mL water was poured into a 200 mL measuring cylinder. A sample of 10 g milled rice was poured in the cylinder. The rise of water level was recorded. Then the rice was cooked. After cooling, the cooked rice was poured into the water of cylinder. Replacement of water volume was recorded. A sample of twenty-five whole milled kernels were soaked in distilled water for 30 min for the determination of elongation ratio (ER). Each sample was cooked in a water bath at 98°C for 10 min (Azeez and Shafi, 1966). The cooked rice was then transferred to a petridish lined with filter paper. Ten cooked whole rice were measured by a digital verneer caliper. Cooking time was estimated in the method described by Juliano et al. (1969). Five grams of whole milled rice were kept in vigorously boiling water in a beaker. After 10 min of boiling, sample was tested every minute with pressing between two glass plates. The grains were considered cooked when 90% of the grains no longer had opaque or uncooked center. The analysis was done in duplicate. Micro Kjeldahl method was used for the determination of nitrogen (AOAC, 1970). Amylose content was determined following the procedure of Juliano (1971). For data analyses different statistical tools were used. Genotypic coefficient of variation was estimated according to Burton (1952). The ANOVA was done by IRRISTAT Windows 4.01.

Source of Information: African Journal of Biotechnology Vol. 8 (7), pp. 1238-1246, 6 April, 2009

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Majority of the local aromatic rice varieties with smaller kernels were included in the cluster I. The cluster III contains Elai, sarwati and sugandha-1 with long-slender kernel and ‘very good’ appearance. Thus, these varieties can be used in breeding programme for improvement of germplasms in cluster-I.

Knowledge Management: Journal