Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

GRAIN QUALITY, NUTRITIONAL CHARACTERS AND COOKING QUALITY OF RICE GENOTYPES INCLUDING SALT AND DROUGHT TOLERANT VARIETIES (Pages : 1 - 6)

Rice is the staple food and leading cereal crop in Bangladesh which is cooked and consumed as whole grain. More than half of the world's population relies on rice as the major daily source of calories. Zn and iron are the most important elements, deficiency of which is a major cause for malnutrition. Twenty one rice genotypes were selected to know their grain size, shape, nutritional properties and cooking qualities. The results revealed that grain size of all the genotypes was almost similar and their 1000-grain weight ranged from 19.97 to 24.30 g except a land race Jirakalani (14.95 g). Shape of grains was shortin all the genotypes and their length breath ratio ranged 2.49-3.58. Amylose ranged 18.26 (Ranisalut) - 27.10% Basiraj), Amylopectin 72.90 (Basiraj) - 81.77% (Ranisalut), Zn 13.3 (Ranisalut) -25.8 ppm (Binadhan-10), Fe 5.53 (Dulai and Binadhan10) - 14.42 ppm (BRRI dhan73), Protein 4.86 (BRRI dhan71) - 7.27% (BRRI dhan53), volume expansion ratio 1.51 (BRRI dhan56) - 2.84 (Binadhan-8) and Kernel elongation ratio 1.04 (Ranisalut) - 1.43 (Basiraj).Download