Studies on Grain and Food Quality Traits of Some Indigenous Rice Cultivars of North-eastern Hill Region of India

Abstract

Searching rice cultivars or variety with good processing and high in important essential nutrients are prime important in the present context of rice research. The north eastern hill region of India which is a mega biodiversity hot spot of the world has numerous cultivars of rice with tremendous potential of high quality rice. Eighteen indigenous cultivars of Tripura, a north eastern hill state of India were subjected to the study. Majority of the cultivars were of short bold grain type. Eleven cultivars were aromatic type with one cultivar of strong aroma comparable to Basmati rice. Eleven cultivars were found to possess higher hulling percentage more than 65% and six cultivars with more than 65% out turn. Majority of the cultivars had low amylose contents (<20%). Four cultivars were having higher total crude protein (>10%), six cultivars were having higher iron contents (>10ppm). In most of the characters, heritability (h 2 ) was more than the genetic advance indicating more of environmental effect. Amylose, crude fibre and iron, genetic advance was high; selection for these traits will improve the genotypic value of selected plants over the parents. High heritability coupled with high genetic advance was found in iron and amylose. The association of crude protein is significant but negative with carbohydrates and amylose, while with crude fat and zinc, the association is significant and positive. Carbohydrate was significantly and positively correlated with ash percent and iron concentration and negatively associated with total fat. There was no significant correlation between carbohydrate and amylose.

QTLs and analysis of the candidate gene for amylose, protein, and moisture content in rice (Oryza sativa L.)

“…The amylose content had high heritability and genetic advance suggesting that selection for this trait would improve the genotypic value of the selected plants over those of their parents. These results lend credence to the work conducted by Thongbam et al (2012) and later by Nirmaladevi et al (2015), wherein they noted a high amylose content heritability and genetic advance and also suggested that selection for this trait would improve the genotypic value of the selected plants over those of their parents. They further pointed out that the protein content heritability was moderately high while genetic advance was very low due to low genotypic variation and influence of environmental factors.…”

“…Therefore, to breed for improved quality, it is important that breeders acquaint themselves with sound knowledge concerning the inheritance of rice quality traits. Thongbam et al (2012) demonstrated that the amylose content of rice had high heritability and genetic advance, suggesting that the selection for this trait could improve the genotypic value of the selected plants over those of their parents. The heritability for protein was moderately high, but the genetic advance was very low due to low genotypic variance (GCV) and because of more influence of the environmental factors; therefore, simple phenotypic selection may not bring its genetic improvement.…”

Morphological and Rheological Properties of Starches Separated from Cultivars of Rice (&lt;i&gt;Oryza sativa&lt;/i&gt; L.) from North East India

“…Starch isolated from grains of var. NDR97, a traditional variety of indigenous "Bororice" which is known to have low (4%) AAC [27], was used as a reference for purposes of comparison.…”

Nutritional and cooking properties of some rice varieties in Noakhali region of Bangladesh

“…High carbohydrate content in rice indicates good source of energy. Rice is a poor source of protein but it has high quality protein (lysine) because of its unique nutritional composition (Thongbam et al, 2012). Protein content in most of the studied ranged from 5.3 to 11.5% (Thongbam et al, 2012;Diako et al, 2011).…”

“…Rice is a poor source of protein but it has high quality protein (lysine) because of its unique nutritional composition (Thongbam et al, 2012). Protein content in most of the studied ranged from 5.3 to 11.5% (Thongbam et al, 2012;Diako et al, 2011). Fat content of rice ranges from 0.5 to 3.5% (Oko and Ugwu, 2011) but the bran of rice is known by its high fat content up to 22.5% in some traditional varieties (Ravi et al, 2012).…”