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

Screening of Breeding Lines for Quality of Rice - 2009

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

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

Abstract/ Executive Summary:

To attract consumers attention, appearance of rice is important, which depends on the shininess and chalkiness of the kernel. Size and shape are also important factor to the consumers. Higher income group of people prefer long slender grain whereas lower income group prefer bold grains. Objective of this study was to help develop database on physicochemical, cooking and eating qualities of grain for newly developed breeding lines. The study was conducted at Grain Quality and Nutrition Division Laboratory, BRRI, Gazipur. From this study it was observed that Milling outturn of most of the lines was satisfactory and was good to very good appearance. Among 37 breeding lines, only 11 lines have high amylose which is acceptable for the Bangladeshi consumer. Most of the lines have acceptable protein content and cooking time.

Keywords: Amylose, Cooking, Milling outtran and Physicochemical

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2008

End Date: 30-06-2009

Program Area: Postharvest and Agro-processing

Commodity: Fresh and processed food

Objectives:

To help develop database on physicochemical, cooking and eating qualities of grain for newly developed breeding lines

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 (< 5 mm in length), medium (5-6 mm in length) and short (<5 mm 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 are the mean of three replications.

Source of Information: BRRI Annual Report, 2008-2009

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Milling outturn of most of the lines was satisfactory. In total, one line had 69% milling outturn and rest of them were more than 70% kernels of all lines were translucent, more had opaque kernel. Milled rice of most of the lines had good to very good appearance. Among the breeding lines, 28 had long, 11 had medium and four lines had short kernel. Of the breeding lines, only 11 lines had more than 25% amylose, 25 had 20-25% and only one line had less than 20% amylose content, which is not desirable. Rice is one of the major sources of protein for human. No milled rice in our country should have less than 7% protein, 17 lines had more than 9%, 19 lines had 7-9% and four lines had less than 7% protein. Cooking time is important as it determines tenderness of cooked rice as well as stickiness. Two lines had more than 15 minutes cooking times and the rest had less than 15 minutes cooking time.

Knowledge Management: Report/Proceedings