PHYSICO-CHEMICAL AND COOKING QUALITY TRAITS OF SELECTED BLACK RICE (Oryza sativa L.) VARIETIES

Abstract

In this research, six black rice varieties cultivated in Kharif 2021 namely BPT 2841, BPT 2848, BPT 3136, BPT 3137, BPT 3145 and Burma Black (control) were studied for different quality traits such as physical, chemical and cooking quality traits. All the parameters showed significant variance. Thousand grains weight showed positive correlation with hulling per cent (r=0.748), milling percent (r=0.981), head rice recovery (r=0.594), kernel length (r=0.947) and kernel breadth(r=0.932). In terms of physical quality, 1000 grain weight of Burma black showed greater value due to its large grain size which is treated as undesirable. In terms of chemical quality traits, all the rice varieties except control had intermediate amylose content (20-25%) and intermediate alkali spreading value (4-5). These were considered as key characteristics to improve rice grain quality.