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Commercial Grades of Rice (kawran Bazar) - 1994

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

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI, Gazipur

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

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI, Gazipur

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI, Gazipur

Abstract/ Executive Summary:

Commercial grades of rice were collected from Dhaka market and their physicochemical properties were determined. Most of the grades were sold at a price between TK 12 and 16. The moisture content was mainly between 14 and 15%. There length and length/breadth ratio had wide variation. Their amylose content was high except Bashful grade. Protein content also varied widely. The grades had poor elongation ratio.

Keywords: Commercial rice, Amylose, Protein and Cooking time

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 00-00-1993

End Date: 00-00-1994

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the physicochemical and cooking properties of commercially sold rice varieties.

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: Proceedings of the BRRI Annual Internal Review, 1993-1994

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Price is a good indicator of the popularity of a commodity. Generally, finer quality commodities are sold at a higher price. The fineness of a commercial grade is determined by its length, length/breadth ratio and price, although the presence of broken grain and appearance also influence the price. The price of commercial grades varied from Tk 12 to 18. Kataribhog was sold at the highest price. The biplob was lowest. The grades had length between 4.4-6.5mm and length/breadth ratio between 1.7 and 3.9. pajam had the shortest and Jhingasail had longest grain. All the grades had high amylose content except bashful had intermediate amylose. Protein content varied between5.5 to 10.4%. Elongation ratio of cooked rice was poor for most of the variety except bashful which had excellent elongation ratio.

Knowledge Management: Report/Proceedings