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Research Article
Grain Quality Characteristics of Some Beruin Rice Varieties of Bangladesh

S.S. Dipti, M.N. Bari and K.A. Kabir

Pakistan Journal of Nutrition, 2003, 2(4), 242-245.

Abstract

Grain quality characteristics of ten Beruin rice varieties were studied in the laboratory of the Grain Quality and Nutrition Division of Bangladesh Rice Research Institute and compared with a popular sticky local rice variety, Ranga Binni. Thousand paddy weights of the tested varieties ranged between 14.3 g to 25.5 g. Milling out turn of the tested varieties were satisfactory compared to the check variety and ranged from 68% to 71%. Head rice out turn of four varieties was unsatisfactory out of 10 varieties. Head rice out turn of the tested varieties ranged 33 to 91%. All the Beruin varieties had opaque grain but appearance of seven varieties were good and remaining three were fair. The length and breadth of the milled rice ranged from 4.5 to 5.7 and 1.7 to 2.4, respectively. Likewise, length to breadth ratio of the varieties ranged from 2.0 to 2.8 and size and shape of all the varieties were medium bold except two. All the varieties contained low amylose ranged from 7.9 to 10% including the check variety. Protein percent of the varieties ranged from 6.2 to 9.4. Cooking time of the Beruin varieties were more or less similar and ranged from 14 minutes to 17.5 minutes. Elongation and Imbibition ratio of the varieties ranged form 1.3 to 1.6 and 3.0 to 4.3, respectively.

ASCI-ID: 100-111

Cited References Fulltext

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