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Screening of Rice Breeding Lines for Different Qualities

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:

Objective of the study was to assure acceptable physical, cooking and eating qualities of recommended rice varieties. The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. One hundred and fifty eight breeding lines were evaluated for rice quality. Most of them had 68-70% milling outturn, translucent kernel having 5 to 6 mm length and 2 to 3 L/B ratio. Except few, they had high amylose and more than 7% protein content. As many as 20 samples had more than 9% protein. Some fine high amylose rice had high alkali spreading value which is not desirable.

Keywords: Rice, Amylose, Protein and Cooking time

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1991

End Date: 01-06-1992

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To assure acceptable physical, cooking and eating qualities of recommended 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.

Source of Information: BRRI Annual Report 1991-1992

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Milling outturn varied from 66-73%. Among the lines 114 lines had translucent grain and the rest had chalkiness. One hundred and thirty four lines had more than 25%, 23 lines had 20-25% and only one line had less than 20% amylose. Twenty lines had more than 9.0% protein in brown rice condition and 30 lines had less than 7% protein. Some breeding lines had high amylose along with high alkali spreading value. The cooked rice of these lines may be hard in texture.

Knowledge Management: Report/Proceedings