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

GRAIN QUALITY, NUTRITIONAL CHARACTERS AND COOKING QUALITIES OF TEN ADVANCED RICE GENOTYPES (Pages : 9 - 14)

Rice is the leading cereal crop in Bangladesh. 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. Ten advanced rice genotypes were selected to study their grain size, shape, nutritional properties and cooking qualities. Results revealed that amylose content ranged 20.75-23.93, Zn 11.32-21.18 ppm, Fe 5.52-14.64 ppm and protein 5.02-7.20% in the rice genotypes. The rice genotype TNDB showed the highest amylose (23.93 mg) and Zn (21.18 ppm) content. Fe (14.64 ppm) content was the highest in MV-20 and protein content in E-2 (7.20%). Kernel length breadth ratio ranged from 2.37 to 3.51 and 1000-grain weight of the genotypes was statistically similar. Download