Physico-chemical and Cooking Quality Characteristics of Some Rice (Oryza sativa L.) Genotypes from Faizabad.

Abstract

Grain quality characteristics including physico-chemical parameters and cooking quality of eleven rice (Oryza sativa L.) genotypes (130–135 days duration) with BPT 5204 as a check, were analyzed to identify rice with good grain quality traits. Eight of the genotypes had short slender grains; two had long slender grains, whereas only one had medium slender grains. They differed in hulling per cent (70 - 79%), milling out turn (53 - 70%), head rice recovery (30- 68%) and amylose content (18- 21%). Two of the collections namely, NDR 3302 and NDR 3408, were found to be red pericarp rice. Although NDR 3408, had good grain quality traits viz., grain length, length: breadth ratio, kernel length after cooking, elongation ratio and amylose content, it was poor in head rice recovery(HRR). However, it was found that the HRR could be increased to acceptable value (59%) by parboiling, qualifying it for release in eastern parts of the country, where eating parboiled rice is a norm. NDR 3301 was identified as a possible donor for grain length (7.35 mm) and length: breadth ratio (4.3); NDR 3302 had long grain with pleasant aroma and can be a good choice for promotion. NDR 3310 had the highest elongation ratio (ER) (1.93) and could be a donor for this important quality trait.