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Evaluation of Grain and Nutritional Quality of Transplanted Aman Rice Under Different Nitrogen Levels

S. Shome
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

P.K. Biswas
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

M.J. Ullah
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

A. Barman
Soil Science Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

Abstract/ Executive Summary:

Quality is one of the key characteristics of rice and is largely governed by nitrogen application. An experiment was conducted to scrutinize the effect of nitrogen on quality characteristics of rice, with three nitrogen levels (viz. 50 kg N ha^-1, 100 kg N ha^-1 and 150 kg N ha^-1) and four varieties/lines (viz. SAU ADL1, BRRI dhan70, BRRI hybrid dhan6 and SAU ADL11). Results revealed that quality characters of transplanted Aman rice were significantly influenced by nitrogen, variety and their interaction. Increasing trend was observed with the increasing level of nitrogen from 50 to 150 kg ha^-1 regarding hulling percentage and milling outturn while decreasing trend was observed in case of apparent amylose content and imbibition ratio. Maximum protein content (9.60%) and gel consistency (96.16 mm) were recorded at 100 kg N ha^-1. Among the studied materials, SAU ADL11 performed better in case of all studied parameters. Although interaction of 150 kg N ha^-1 with SAU ADL1 and SAU ADL11 gave maximum value of hulling percentage and milling outturn. In interaction of 100 kg N ha^-1 with these two lines gave maximum protein, gel consistency and satisfactory levels of all quality characters. So, it can be suggested to carry out further investigation with these two rice lines having 100 kg N ha^-1.

Keywords: Rice, Milling outturn, Protein content, Imbibition ratio, Gel consistency

Location: Agronomy field of Sher-e-Bangla Agricultural University, Dhaka-1207

Start Date: 00-07-2017

End Date: 00-12-2017

Program Area: Crop-Soil-Water Management

Commodity: Fertilizer, Rice

Objectives:

To explore the potentiality of rice genotypes concerning various quality contributing characters of modern inbred and hybrid varieties of rice.

Methodology:

The present investigation was carried out during Aman season of 2017 (July- December/2017) at the Agronomy field of Sher-e-Bangla Agricultural University, Dhaka-1207 (23°77¢N latitude and 90°33¢E longitude). The experiment consisted of three nitrogen levels (viz. 50, 100 and 150 kg N ha^-1) and four varieties/lines (viz. SAU ADL1, BRRI dhan70, BRRI hybrid dhan6 and SAU ADL11). SAU ADL1 (SAU ADL: - Sher-e-Bangla Agricultural University Agronomy Department Line) and SAU ADL11 were derived from seeds of a rice line supplied by an NGO, Suranjana under various field observations by the Agronomy department of Sher-e-Bangla Agricultural University. The experiment was laid out in a split-plot design with three replications. Nitrogen was assigned in the main plots and variety/line in the sub-plots. At maturity, the crop was harvested, threshed and winnowed for grain collection. About 500 g grain from each plot was sun dried at about 14% moisture level and stored for grain quality evaluation. Grain quality was analyzed at Grain Quality and Nutrition Division, Bangladesh Rice Research Institute. Quality data was recorded as hulling percentage, percentage of milling outturn (MOT), protein content, apparent amylose content, alkali spreading value (ASV), imbibition ratio and gel consistency. A 100 g grain sample was dehulled in a laboratory huller and the weight of dehusked kernel was recorded. Hulling percentage was computed as: Hulling percentage = Weightof dehusked kernel/Weight of paddy x 100; A 200 g rough rice was dehulled in Satake Rice mill, followed by 45 second polishing in a satake rice grain Testing Mill TM-05 from which Milling outturn (MOT) was determined by following equation: Milling outturn (%) = Weight of milled rice/ Weight of rough rice x 100; Standard micro Kjeldahl procedure of AOAC (1995) was used for the determination of nitrogen and crude protein was estimated by multiplying the nitrogen content by a factor 5.95. Apparent amylase content (AAC) was determined by the procedure of Juliano (1971). Alkali spreading value (ASV) was determined according to the procedure of Little et al. (1958). Volumes of cooked and milled rice were measured by water displacement method. Five grams of milled rice was placed in a graduated cylinder containing 50 ml of water and the change in volume was noted. Five grams of milled rice was cooked and then the cooked rice was placed in the same cylinder and the change in volume was measured. The imbibition ratio (IR) is the ratio of change in the volume of cooked to raw rice (Dipti et al., 2002). A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled rice paste in 0.2 M KOH (Cagampang et al., 1972). All the collected data were analyzed following the analysis of variance (ANOVA) technique and using Statistix 10 package and the mean differences were adjudged by LSD test (Gomez and Gomez, 1984).

Source of Information: Bangladesh Agron. J. 2020, 23(1): 59-66

Article Link (Online Journal): DOI: https://doi.org/10.3329/baj.v23i1.50120

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Nitrogen had significant impact on grain and nutritional quality of all the tested materials except alkali spreading value. The line SAU ADL11 gave highest hulling percentage, milling outturn, protein content, gel consistency, lowest imbibition ratio and intermediate amylose content. So, considering nutritive value and quality purpose, SAU ADL11 has a great potential. Again SAU ADL1 had the highest amylose content and imbibition ratio. The two targeted materials of SAU ADL1 and SAU ADL11 performed better with 100 kg N ha^-1 in case of protein content and eating/cooking quality. But more investigation is suggested to find out a complete management package for this two promising lines.

Knowledge Management: Journal