Physicochemical properties of Aus cultivars in Bangladesh

Authors

  • Shakir Hosen Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur, Dhaka
  • Muhammad Ali Siddiquee Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur, Dhaka
  • Saima Jahan Department of Applied Statistics, East West University. Aftab Nogar. Dhaka
  • Md. Shahin Alam Department of Biochemistry and Molecular Biology, Tejgaon College, Dhaka
  • Farzana Haque Department of Biochemistry and Molecular Biology, Tejgaon College, Dhaka
  • Shourab Bhowmick Department of Biochemistry and Molecular Biology, Tejgaon College, Dhaka
  • Nilufar Ferdous Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur, Dhaka
  • Habibul Bari Shozib Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur, Dhaka

Keywords:

Rice Varieties, Milling outturn, Apparent Amylose Content (AAC), Protein, High yielding varieties (HYV)

Abstract

A total of 17 Aus rice cultivars including 10 (ten) local cultivars like Surjamukhi, Burikatari, Sada Dumra, Chakilla, Agaua, Bir Madla, Panki Raj, Tubri, Phul Dumra, Kasalath and 7 (seven) modern HYV rice varieties like BR20, BR21, BR24, BR26, BRRI dhan42, BRRI dhan43, BRRI dhan48 were studied for a comparative study on physicochemical and cooking properties. The highest milling outturn 72.22% was found in the traditional variety Chakilla and lowest in Kasalath (65.43%). The highest milled rice length (6.5 mm) was BRRI dhan42 and the highest length-breadth ratio (3.8) was found in both BR24 and BR26. The lowest grain length was found in BR20 (5.0 mm) and lowest length-breadth ratio were found in Phul Dumra (2.0). Apparent Amylose content (AAC) of these cultivars range from 22.0% (Surjamukhi) to 27.0% (BR24, BRRI dhan43 and BRRI dhan48). All the varieties contain more than 7.6% of protein. Traditional Aus cultivars possess more protein content than BRRI varieties. Maximum cooking time (23:30 mins.) were required for Phul Dumra and minimum (15:30 mins) for BR21 rice. Elongation ratio (ER) of grains of local and modern Aus rice cultivars varied between 1.1 to 1.2 and 1.3 to 1.6 respectively. The highest imbibition ratio (IR) of 4.4 was found in BRRI dhan43. Among all studied cultivars, Surjamukhi has aroma and it has yellowish grain color with red pericarp. Chakilla has black grain color with red pericarp and rest of the traditional cultivars have white grain color and red pericarp. Modern HYV rices have white grain color and white pericarp.

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Published

28-07-2022

How to Cite

Hosen, S., Siddiquee, M. A., Jahan, S., Alam, M. S., Haque, F., Bhowmick, S., Ferdous, N., & Shozib, H. B. (2022). Physicochemical properties of Aus cultivars in Bangladesh. Bioresearch Communications - (BRC), 2(1), 200–204. Retrieved from https://www.bioresearchcommunications.com/index.php/brc/article/view/146

Issue

Section

Short Communication