Grain and food quality traits in some aromatic long and short grain rice varieties of India

Ten aromatic long and short grained rice varieties were evaluated for physico-chemical and proximate analysis to find out better varieties. It was revealed that high head rice recovery was observed in Kalajira (68.0%). Kernel length was highest in Pusa sugandh-2 (7.6 mm) and lowest in Kalajira (4.3 mm). Kernel breadth ranged from 1.72 (Pusa basmati-1) to 2.18 mm(Kalajira). Kernel length after cooking (KLAC) ranged from 7.33 (Tulsiphool) to 13.3 mm (Pusa basmati-1). Amylose content varied from 16.8 (CRM-839) to 25.05% (Geetanjali). Protein content was lowest in Dubraj (7.2%) and highest in Tarori basmati (8.96%). Carbohydrate content ranged from 64.6 (Pusa sugandh-2) to 89.15% (Kalanamak). The basmati varieties had more fat than the mean value whereas the aromatic short grained had low fat content. The sugar content varied from 0.54 (Kalanamak) to 0.87% (Pusabasmati-1). Low iron content was reported in Pusa sugandh-2 (7.09 mg/kg) and highest iron in Kalanamak (19.16 mg/kg). Zinc content ranged from 14.33 (Ketekijoha) to 32.04 mg/kg (Pusa sugandh-2).