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

GRAIN SHAPE, PROTEIN CONTENT AND COOKING QUALITIES OF SOME ADVANCED RICE GENOTYPE (Pages : 1 - 4)

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. Ten advanced rice genotypes were selected to study their grain shape, nutritional property and cooking qualities. Results revealed that amylose content ranged 21.53-23.83 mg, amylopectin 76.17-78.47 mg and protein 5.02-7.20% in the rice genotypes. The highest amylopectin was found in PNR166 followed by MK-35 and Y 12(8-1). The genotype EM-2 had the highest protein% followed by RM-16-N-10 and EM-3. The lowest kernel length was found in IR-64. The genotype Y-12(8-1) produced the highest kernel breadth followed by EM-4. The highest L/B ratio was found in MK-35. Volume expansion ratio, kernel elongation ratio and 1000-grain weight of the rice genotypes did not show significant difference. Download