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Screening of Breeding Lines for Rice Quality - 2008

Muhammad Ali Siddiquee,
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:

Among 47 breeding lines, only 11 lines had more than 25% amylose

Keywords: Cooking, Milling outtran, and Amylose

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2008

End Date: 01-06-2009

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the physical, chemical and cooking characteristics of grain.

Methodology:

GQN Division received breeding lines of T. Aman including BR11, BRRI dhan39 and 49 as check varieties for their quality evaluation. Among these, 17 were PYT, 8 ALART and rest of them was RLR lines of T. Aman. Physical, chemical and cooking properties were analyzed for evaluating their quality.

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. 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. Among the breeding lines, 28 had long 11 had medium and 4 lines had short kernel. Of the breeding lines, only 11 lines had more than 25% amylose, 25 had 20-25% and only 1 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, seventeen lines had more than 9%, 19 lines had 7-9% and 4 lines had less than 7% protein. Two lines had more than 15 minutes cooking times and rest had less than 15 minutes cooking time.

Knowledge Management: Report/Proceedings