Physicochemical and Nutritional Quality of Some Local and Modern Aromatic Rice Varieties of Bangladesh

Abstract

Physicochemical pioperties of five local and three modern aromatic rice vaiieties weie
studied. The parameters used for this study were milling outturn, head rice outturn, grain
length, length breadth ratio, 1000 grain weight, amylose content, protein content, cooking
lime, grain elongation ratio, volume expansion ratio, gelatinization temperature,
appearance and aroma. The parameters were found highly significant. Milling outturn of
the studied varieties ranged from 69 to 71% and head rice outturn from 58 to 68%. A!)
the rice varieties had translucent kernels and good in appearance. Eight samples had
either medium slender, medium bold or short bold grains. The varieties had 6.1-6.9%
protein and 23.6-25.5 % amylose content. Chinigura and BRRI dhan34 had highest
protein and amylose content respectively. 1000 grain weight varied from 7.9 to 14.2 g.
The cooking lime of the varieties varied from 11.5 to 19.0 minutes. Kalizera and
Badshabhog were more aromatic than other varieties. Elongation ratio and volume
expansion ratio varied from 1.8 to 2.3 and from 3.5 to 4.6 respectively. Gelatinization
temperatures of all varieties were low to intermediate.