EVALUATION OF NUTRITIONAL AND COOKING QUALITY OF RICE GRAINS

The rice grains of six genotypes differing in genetic background were evaluated for physical characteristics, proximate composition and cooking quality characteristics. The seed index varied from 10.48 to 20.77g per 1000 grains. Grain: Husk ratio varied from 3.36 to 4.12. and Length: breadth ratio ranged from 2.99 to 3.59. The nutritional composition of genotypes in percent was moisture, 12.63 to 14.03; crude protein, 6.83 to 7.3; crude fat, 0.85 to 1.48; crude fiber, 0.61 to 0.96; ash, 0.65 to 0.92 and carbohydrates, 76.12 to 78.58. The iron and zinc content varied between 9.7 to 20 ppm and 21.8 to 29.8 ppm respectively. The grains of genotype Bhogavati were found to be high in protein content of 7.30 per cent, whereas minimum crude fiber content was observed in genotype Phule Samrudhi. The genotypes Bhogavati and Phule maval recorded the lysine content of 3.84 to 5.06g 16-1 g N respectively. The grain starch content varied from 71.14 to 76.75 per cent. The genotypes Bhogavati and Phule Samrudhi exhibited the highest amylose content of 26.76 and 24.03 per cent, respectively, while the genotype Phule Maval exhibited highest amylopectin content of 85.36 per cent. The grain swelling ratio varied from 1.64 to 2.34 and the cooking time ranged from 15 to 21.6 minutes. The genotype Phule Maval exhibited highest grain swelling. The rice requiring higher grain cooking time were found to be very sticky as stickiness was found to be significantly and positively correlated with crude protein, crude fat, crude fibre, grain swelling, cooking time and amylopectin, and negatively correlated with starch and amylose. This study revealed that genotype Bhogavati and Phule Maval to be revealed nutritionally better with good cooking quality.