scholarly journals Zinc Enriched High Yielding Rice Variety BRRI dhan84 for Dry Season Rice Growing Areas of Bangladesh

2020 ◽  
pp. 6-13
Author(s):  
Md. Abdul Kader ◽  
Partha Sarathi Biswas ◽  
Tamal Lata Aditya ◽  
Mohammad Anisuzzaman ◽  
Tapas Kumer Hore ◽  
...  
Keyword(s):  
Amylose Content ◽  
Flag Leaf ◽  
Rice Variety ◽  
Zinc Content ◽  
Salient Feature ◽  
Dry Season ◽  
Rice Varieties ◽  
High Zinc ◽  
Advanced Line ◽  
Check Variety

A newly released zinc enriched, high yielding, slender and red pericarp grain containing rice variety BRRI dhan84, suitable for dry ecosystem (Boro season) of Bangladesh is an improvement over existing zinc enriched rice varieties for Bangladesh. The main objective of this research was to develop the of high yielding rice varieties with improved nutritional quality in term of high zinc (Zn≥24 mg/kg) in polished grain. The study was taken in 2004 by crossing between BRRIdhan29/IR68144//BRRI dhan28///BR11 and it takes near about 13 years to develop the targeted variety. After selection of one homozygous advanced line (BR7831-59-1-1-4-5-1-9-P1) the Regional Yield Trial (RYT) was conducted in Boro 2014-15 saeson and the Advanced Line Adaptive Research Trial (ALART) was evaluated at different farmers’ field in Boro 2015-16 season and different yield trials were conducted using Randomized Complete Block Desing (RCBD). The variety has satisfactorily passed the Proposed Variety Trial (PVT) conducted in the farmers’ field in Boro 2016-17 season. As a result National Seed Board (NSB) approved this variety for commercial cultivation in the dry season (Boro season) in 2017. It has modern plant type with 96 cm plant height and matures by 140 days. The salient feature of this variety is the red colored grain, earlier than check variety, the proposed variety showed higher yield than check variety BRRI dhan28. Identifying characters of this variety are dark green leaf, semi erect flag leaf, long slender and red colored grain. It can produce 6.0-6.5 t/ha grain yield. Thousand grain weight of the variety is 22.8 g and it has colored grain tip. The rice has zinc content 27.6 mg/kg, 25.9% amylose content with 9.7% protein content. BRRI dhan84 was released as a high yielding, zinc enriched rice variety to meet  the nutritional (zinc) demand of the country. The zinc enriched BRRI dhan84 is a superb variety for cultivating in the dry (Boro) season and farmers can be economically benefited and the country will be nutritionally benefited by the cultivation of BRRI dhan84.

scholarly journals BRRI Dhan100: A Zinc Enriched Rice Variety Suitable for Irrigated Ecosystem in Bangladesh

2021 ◽  
pp. 1-8
Author(s):  
Md. Abdul Kader ◽  
A. K. M. Shalahuddin ◽  
Tapas Kumer Hore ◽  
Ratna Rani Majumder ◽  
Md. Ehsanul Haq ◽  
...  
Keyword(s):  
Plant Height ◽  
Amylose Content ◽  
Flag Leaf ◽  
Rice Variety ◽  
Zinc Content ◽  
Rice Varieties ◽  
Variety Trial ◽  
Commercial Cultivation ◽  
Head Rice ◽  
Check Variety

Recently released zinc enriched, high yielding, medium slender grain containing rice variety BRRI dhan100, appropriate for irrigated ecosystem of Bangladesh is an improvement over existing zinc enriched rice varieties for Bangladesh. The variety has satisfactorily passed the Proposed Variety Trial (PVT) conducted in the farmers’ field in Boro 2019-20 season. As a result National Seed Board (NSB) approved this variety for commercial cultivation in the Boro season (dry season) in 2021. It has modern plant type with 101 cm plant height and matures by 148 days. The proposed variety showed 1.20 t/ha higher yield than check variety BRRI dhan84. Identifying characters of this variety are green leaf, intermediate plant height, erect flag leaf, medium slender grain, intermediate leaf senescence grain. It can produce 7.7 - 8.8 t/ha grain yield. Thousand grain weight of the variety is 16.7 gm and head rice yield is 64%. The rice has zinc content 25.7 mg/kg, 26.8% amylose content with 7.8% protein content. The zinc enriched BRRI dhan100 is a superb variety for cultivating in the Boro season (dry) and farmers can be economically benefited and the country will be nutritionally benefited by the cultivation of BRRI dhan100.

scholarly journals BRRI dhan80: High Yielding Jasmine Type Aromatic Rice Variety for Wet Season of Bangladesh

2020 ◽  
pp. 126-137
Author(s):  
Md. Abdul Kader ◽  
Tamal Lata Aditya ◽  
Ratna Rani Majumder ◽  
Tapas Kumer Hore ◽  
Md. Ehsanul Haq
Keyword(s):  
Grain Yield ◽  
Large Scale ◽  
Amylose Content ◽  
Flag Leaf ◽  
Rice Variety ◽  
Salient Feature ◽  
Aromatic Rice ◽  
Wet Season ◽  
Rice Varieties ◽  
Check Variety

A newly released jasmine type, aromatic, high yielding, long slender grain and exportable rice variety viz., BRRI dhan80, suitable for rain-fed low land ecosystem of Bangladesh is advancement over existing premium quality rice varieties. The variety has reasonably conceded the Proposed Variety Trial (PVT) conducted at the farmer’s field. As a result National Seed Board (NSB) of Bangladesh has sanctioned this variety for its commercial cultivation in the wet season (Transplanted Aman season) in 2017. It has modern plant type with 120 cm plant height and matures by 130-135 days. The salient feature of this variety is like jasmine as having good quality grain, aroma, ten days earlier maturing than check variety. The proposed variety exposed around 1.0 t/ha higher yield than check variety namely BRRI dhan37. Isolating characters of this variety are deep blackish green leaf, erect to semi erect flag leaf, long slender aromatic grain with colored tip and presence of anthocyanin pigmentation/coloration on stem nodes. Its grain yield producing range is 4.5-5.0 t/ha grain yield. It has long and erect flag leaf with deep green color, brownish root and strong stem. Thousand grain weight of the variety is 26.2 gm and it has colored grain tip and pointed awn. This variety has 23.6% amylose content and 8.5% protein content. The jasmine type, exportable, aromatic rice variety (BRRI dhan80) is a superb variety for cultivating in the wet season and therefore, farmers can be economically more benefited if they will prefer BRRI dhan80 for its cultivation at large scale.

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

scholarly journals Development of Drought Tolerant Rice Variety BRRI dhan66 for Rainfed Lowland Ecosystem of Bangladesh

2020 ◽  
Vol 23 (1) ◽  
pp. 45-55
Author(s):  
M A Kader ◽  
T L Aditya ◽  
R R Majumder ◽  
T K Hore ◽  
A K M Shalahuddin ◽  
...  
Keyword(s):  
Flag Leaf ◽  
Rice Variety ◽  
Economic Loss ◽  
Reproductive Stage ◽  
Wet Season ◽  
Rice Varieties ◽  
Commercial Cultivation ◽  
Drought Tolerant ◽  
Rainfed Lowland ◽  
Prone Area

A newly released drought tolerant rice variety BRRI dhan66 suitable for rainfed lowland ecosystem of Bangladesh is an improvement over existing drought tolerant rice varieties. The variety has satisfactorily been passed in the proposed variety trial conducted in the farmers’ field. As a result, National Seed Board (NSB) approved this variety for commercial cultivation in the wet season (T. Aman) in 2014. It has modern plant type with 120 cm plant height and matures in 110-115 days. The important feature of this variety is higher drought tolerance during reproductive stage. It can produce 4.5-5.0 t/ha grain yield without irrigation during reproductive stage. It can produce satisfactory yield when soil moisture remains <20% and perch water table depth is more than 70-80 cm from the surface. The seed size of the variety is 24 g with intermediate long bold grain. It has long, wide and erect flag leaf with deep green colour. It is highly promising as a drought tolerant rice variety for cultivation in the drought prone area, which helps farmers’ to get rid of huge economic loss and is contributing in sustaining food security. Bangladesh Rice j. 2019, 23(1): 45-55

scholarly journals Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Rolando José González ◽  
Elena Pastor Cavada ◽  
Javier Vioque Peña ◽  
Roberto Luis Torres ◽  
Dardo Mario De Greef ◽  
...  
Keyword(s):  
Amylose Content ◽  
Mechanical Energy ◽  
Rice Variety ◽  
Brown Rice ◽  
Rice Varieties ◽  
Cereal Products ◽  
Single Screw Extruder ◽  
Cooking Process ◽  
Wide Range ◽  
Specific Mechanical Energy

The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC andS(703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.

scholarly journals Physical and nutrient characterization of the grains from traditional rice varieties of Kerala and validation of the trait linked molecular markers

2021 ◽  
Vol 58 (3) ◽  
pp. 394-408
Author(s):  
Jeena George ◽  
VG Jayalekshmy ◽  
AM Shahiba ◽  
Arun Chacko ◽  
Tejashree S Lachyan
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Amylose Content ◽  
Public Awareness ◽  
Zinc Content ◽  
Rice Varieties ◽  
Carotene Content ◽  
Iron And Zinc ◽  
Traditional Rice

Kerala is rich with traditional rice varieties that could grow in various agro- climatic conditions of the state. However many of these traditional varieties are not cultivated and have become extinct due to low yield, promotion of high breed variety seeds and high-cost in continuing the cultivation with traditional seeds. The lack of knowledge about the nutraceutical values of traditional rice varieties among farmers leads to the non-participation in cultivation. Present study was aimed at to characterization of thirty traditional rice varieties in terms of physico-chemical, cooking quality as well as molecular screening with markers specific to quality traits. All the varieties used is unique in their quality parameters, among them Njavara Veluthath (13.57%) and Orumundakan (13.35%) were rich in protein content whereas, Karimbalan (311.54 mg/Kg and 102.41 mg/kg) and Veliyan (218.25 mg/Kg and 56.88mg/kg) were superior in Iron and Zinc content. The carotene content ranged from 0.14 mg/100g (Mullan kayama) to 0.56 mg/100g (Njavara veluthath) and amylose content was maximum in Cheruviripp (29.52%). Thus, these varieties need to be conserved and promote them by commercialize and through general public awareness about their medicinal benefits. Correlation analysis showed positive significant relationship between Iron and Zinc content, while amylose content had positive correlation with volume expansion and optimum cooking quality. The SSR marker RM535 linked to Quantitative Trait Loci for Iron and Zinc content was detected in thirteen varieties, RM190 linked with Wx gene locus associated with amylose content in seventeen varieties and the marker RM520 linked to QTL for protein content was detected in all the varieties.

scholarly journals RESPON VARIETAS PADI IR64 DAN IR64-SUB 1 TERHADAP PERENDAMAN DAN PEMUPUKAN N

2019 ◽  
Vol 11 (1) ◽  
pp. 1-7
Author(s):  
Ikhwani Ikhwani ◽  
Gagad R Pratiwi ◽  
Abdul Karim Makarim
Keyword(s):  
Plant Growth ◽  
Nutrient Management ◽  
Rice Variety ◽  
Dry Season ◽  
Growth And Yield ◽  
Research Station ◽  
Rice Varieties ◽  
N Application ◽  
Generative Phase ◽  
Factor C

There are many new rice varieties have been produced, introduced and breed at IRRI and the other National Agriculture Research Institutes that are tolerance to submergence condition to anticipate global warming and flash flooding around theworld. Among others are IR64-Sub 1, Suwarna-Sub 1, Inpara-1, Inpara-2, inpara-3 etc. However, those new varieties have not been tested widely yet, and the method of rice cultivation under submergence condition have not been adjusted, including the nutrient management.A greenhouse experiment was conducted at Muara Research Station, Bogor during 2008 dry season. The objectives of this experiment are (1) to study the effects of time of submergence and N application on plant growth and yield of  R64 and IR64-Sub 1 rice varieties; (2) to find the best nutrient management for submergence rice varieties. The experiment was conducted during 2008 dry season at greenhouse, Muara Research station, Bogor. The design of the  experiment was a Completely Randomized Factorial Design with three eplications. Factor 1 is rice variety (IR64 and IR64-Sub 1); Factor 2 is time of submergence (without submergence or control, submergence at vegetative phase (15 to 25 d.a.t), and at generative phase (35 to 45 d.a.t)). Factor 3 is N application, namely (F1) 300 kg Urea/ha 3x applications at 7 d.a.t- 30 d.a.t – 55 d.a.t; (F2) Mudball urea –300 kg Urea/ha applied once at 7 d.a.t. (F3) compost; and (F4) compost and urea; (F5) Urea and silikat.urea-N application at four time 0 d.a.t – 7 d.a.t – 30 d.a.t – 55 d.a.t (factor C). The results of experiments showed that submergence changes rice plant growth pattern (mainly tiller number and plant height), increased dry grain weight of IR64, namely 35.9 g at early vegetatif phase and 29.9 g at late vegetatif phase, while for IR64-Sub 1 32.6 g and 30.3 g at the same respective phase. Mudball urea and silicate application improved plant resistant to submergence and increase rice yield.

scholarly journals Influence of Rice Variety and Freezing on Flour Properties

2021 ◽  
Vol 11 (12) ◽  
pp. 5716
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Water Solubility ◽  
Fine Particles ◽  
Amylose Content ◽  
Rice Variety ◽  
Rice Flour ◽  
Freezing Process ◽  
Rice Varieties ◽  
Grinding Processes ◽  
Flour Properties ◽  
Starch Retrogradation

Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of flours. In case of both rice varieties, the percentage of fine particles increased in the flours obtained from frozen rice. Freezing caused the increase of the flour yields from 45.5–50.9% to 54.6–56.5% and the decrease of the flour fineness modules. Moreover, the amylose content and starch damage registered changes when grinding frozen rice, but in case of those parameters, the values are influenced additionally by the native starch properties of variety and most probably by the texture of the endosperm. The swelling power, water solubility index, and gelatinization temperature were higher in flour from frozen rice compared to the flour from non-frozen rice. The modifications generated by rice freezing prior to grinding resulted in increased mechanical properties and decreased thermo-mechanical weakening of proteins. The hardness of the gel was directly correlated with the amylose content, while the freezing process led to the increase of the dough breakdown and starch retrogradation.

scholarly journals Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Bazila Naseer ◽  
H. R. Naik ◽  
Syed Zameer Hussain ◽  
Asif Bashir Shikari ◽  
Nowsheen Noor
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Glycemic Load ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
Rice Varieties ◽  
High Association ◽  
In Vitro Starch Digestibility ◽  
Apparent Amylose Content

AbstractEight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes—Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.

scholarly journals Comparative Study of Nutritional Profile of Rice Varieties in Nepal

2021 ◽  
Vol 9 (1) ◽  
pp. 42-49
Author(s):  
Evance Pakuwal ◽  
Prakash Manandhar
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Antioxidant Property ◽  
Black Rice ◽  
Rice Varieties ◽  
Nutritional Factors ◽  
Phytochemical Content ◽  
Pigmented Rice ◽  
Phytochemical Components

The purpose of this study was to evaluate and compare the nutritional quality of different rice varieties (Taichung-176, Khumal-4 rice, and Black rice) with Jumli Marsi rice. The highest nutritional factors and phytochemical components were found in the Marsi rice (RR) and Black rice (BR). The highest amount of antioxidant property and phenolic content was found in Black rice which was 61.58 ± 0.02% and 22.75 ± 0.02GAE/100g respectively. The reducing sugar was found to be highest in the TR rice variety, which was 2.74±0.01%. The results also highlight the cooking and physicochemical properties of rice depending on the amylose content of rice varieties. The qualitative analysis of the phytochemical content in different rice varieties showed the presence of tannin, flavonoid, alkaloid, and terpenoid in Marsi and BR. While anthraquinone and saponin were negative for all the rice varieties, protein and glycoside were found to be present in all the rice varieties. Also, the pigmented rice varieties were found to have high nutritional components compared to the non-pigmented rice varieties. All the data observed in the study was found to be statistically significant (p < 0.05).

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