SHAKIR HOSEN1, MD. RAKIB ULLAH4, SAIMA JAHAN5, MUHAMMAD ALI SIDDIQUEE1 and HABIBUL BARI SHOZIB3*
1Seientific Officer, 2Chief Scientific Officer, 3Senior Scientific Officer, Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur, 4MS Student, Department of Genetic Engineering and Biotechnology, Chittagong University, Chittagong and 5Lecturer, Department of Applied Statistics, East West University, Dhaka, Bangladesh. *Corresponding author’s Email: shozib11@gmail.com.
ABSTRACT
The study was conducted at the Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur, Bangladesh during Boro season 2015-2016. In the present study, fifteen Boro rice varieties including traditional germplasms namely Boro, Mi Pajang, Kali Boro, Tepi Boro, Bhaturi, Dhali Boro, Ausha Boro Cunail, Ghugu Boro and BRRI HYV such as BRRI dhan28, BRRI dhan29, BRRI dhan58, BRRI dhan59, BRRI dhan60, BRRI dhan63 were evaluated for various quality aspects in terms of physicochemical and cooking characteristics. Essential micronutrient such as Zinc content in these varieties was also evaluated. Among the fifteen rice varieties BRRI dhan63 had the highest milling outturn (73%) and length to breadth ratio (L/B) 3.5. Apparant Amylose Content (AAC) of these cultivars ranges from 22% to 27%. Both Ausha Boro and BRRI dhan29 had the highest AAC (27%) and the lowest was BRRI dhan60 (22%). All the variety content more than 7% of protein. The highest protein content found in Mi Pajang (9.8%) and the lowest was in BRRI dhan58 (7.3%). Maximum cooking time is needed for both Kali Boro and Cunail (21.5 min). Elongation ratio (ER) of these varieties ranges from 1.0 to 1.6. The highest ER was observed in Tepi boro (1.6). The imbibitions ratio (IR) of these varieties varied from 2.7 to 4.4. The highest IR ratio was found 4.4 in BRRI dhan29. Since both Ausha Boro and Mi Pajang possess relatively high zinc content 26.4 ppm and 21.8 ppm respectively in addition to high protein and AAC content, so these local boro varieties could be potential for boro rice research program in Bangladesh.
Keywords: Local Boro, Amylose content, Cooking quality and Protein content.