Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Physico-chemical Properties of Local Varieties- 2010

Muhammad Ali Siddiquee, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Md. Anwarul Haque, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Twenty eight local varieties were analyzed for physico-chemical characteristics. Amylose content of 22 varieties was more than 25%, 4 had intermediate and 2 varieties had low amylose. All the varieties contain protein in the range of 6.5-8.9%. The alkali spreading value of analyzed varieties was between 3.2-6.4.

Keywords: Amylose, Cooking, Milling outtran and Physicochemical, Rice

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2009

End Date: 30-06-2010

Program Area: Variety and Species

Commodity: Rice

Objectives:

To determine physico-chemical properties of local varieties for database construction and use for further breeding purposes

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: Proceedings of the BRRI Annual Internal Research Review, 2009-2010

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

About 28 local varieties was collected from GRS Division and analyzed for physico-chemical properties. Size and shape are important factor for consumer preference. Higher income group of people prefers long slender grain whereas lower income groups prefer bold grain. Length-breadth ratio of milled rice was determined to make category among these varieties. In the milled rice, 6 cultivars length- breadth ratio were >3 (slender) and most of the milled rice were bold to round. Amylose content of rice grain determines the hardness or stickiness of cooked rice. Amylose content higher than 25% gives non-sticky cooked rice. Of the local cultivars, 22 had more than 25% amylose content, 4 had intermediate and only 2 varieties had low amylose which is not acceptable.Rice is one of the major sources of protein for our country. No milled rice in our country should have less than 7% protein. All varieties contain protein in the range of 6.5-8.9%. Alkali spreading value particularly has a great influence on cooking time. For our country, hard and non-sticky rice is preferred by hard working people. High income group of people prefer soft non-sticky rice. The alkali spreading value of analyzed varieties was between 3.2-6.4.

Knowledge Management: Report/Proceedings