Quality assessment,characterization,,and comparision of selected rice landraces (Anadi,Bhotange,and Kalo nuniya)

Abstract

The main objective of this study was to assess, characterize and compare the local rice landraces (Kalo Nuniya, Anadi, and Bhotange) based on their milling, physical, cooking, eating, and nutritional properties. Paddy samples (∼10 kg each) were cleaned, sun-dried to bring the moisture content to about 13-14%, shelled and milled to obtain brown (unpolished) rice and milled (white/polished) rice, respectively. Milling-, physical-, cooking-, eating-, and nutritional properties of the rices were studied. The data generated were statistically analyzed using Genstat® version 12.1 for two-way ANOVA, and MS-Excel version 2019 for the Jarque-Bera test of homogeneity, correlation, and to generate graphical presentations. Bhotange had better brown rice recovery (BRR = 76.70%) and milled rice recovery (MRR = 58.91%). Anadi and Kalo Nuniya had poorer BRR (71.11%) and MRR (49.97%), respectively. Anadi, Bhotange and Kalo Nuniya (the brown counterpart in parenthesis) were found to be of Medium (Medium)-, Long (Medium)- and Medium (Small)- 'grain type'. In terms of size (1000-kernel weight, TKW), Anadi, Bhotange and Kalo Nuniya (all white/polished) were found to be 'Small', 'Small' and 'Tiny', respectively. Equilibrium moisture content during soaking (EMC-S) negatively (moderate degree) correlated with apparent amylose content (AAC) for both milled- (R2 =0.73) and brown rices (R2 =0.70). Apparent water uptake ratio (AWUR) showed moderate degree (R2 =0.367) and high degree (R2 =0.793) of positive correlation with length/breadth (l/b) for white and brown rice respectively. In both white- and brown rices, AWUR was negatively (moderately) correlated (R2 =0.345 and R2 =0.323) with protein content. Volume expansion ratio (VER) positively (moderate degree) correlated (R2 =0.63) with AAC for milled rices only. Both Bhotange white and Bhotange brown, respectively, had better cooking properties with lower solid loss (both 1.36 ± 0.11%) and cooking times (17.67 ± 1.52 and 25.33 ± 2.51 min), and higher VER (2.78 ± 0.03 and 2.70 ± 0.04) and length/breadth ratios after cooking (3.03 ± 0.03 and 2.59 ± 0.03). Anadi white had a sticky texture as shown by the least VER (2.63 ± 0.13) and the lowest AAC (15.70 ± 1.03%). Anadi, Bhotange and Kalo Nuniya (the brown counterpart in parenthesis) had Low (very Low)- , Low (Low)-, and Intermediate (Low) AAC. Similarly, Anadi, Bhotange and Kalo Nuniya (the brown counterpart in parenthesis) had Low (Intermediate)-, Low (High)-, and Intermediate (High)- gelatinization temperatures (GT). Brown rices had better nutritional profiles than their milled counterparts with significantly higher (p<0.05) crude fat (2.99 ± 0.10 − 3.99 ± 0.09%), crude fiber (0.12 ± 0.00 − 0.70 ± 0.02%), ash (1.53 ± 0.2 − 3.71 ± 0.30%) content