Abstract:
Samples of Mansuli and Sona Mansuli rice were collected from different areas of Eastern and
Central Terai region of Nepal. The physical parameters such as appearance, moisture content,
thousand kernels weight, bulk density, L/B ratio, were examined. The cooking quality
parameters of each samples of rice such as cooking time, alkali digestion character, water
uptake ratio, gruel loss, starch iodine blue value, kernels elongation ratio and volume expansion
ratio, were analyzed. From the analysis of physical parameters, the both variety fell under the
medium variety. The average value for physical parameters were found as length 5.21 and
5.34mm; breadth 2.02 and 2.05mm; thickness 1.49 and 1.55mm; 1000 kernels weight 13.09 and
14.68gm; bulk density 78.88 and 77.91 Kg/Hl and L/B ratio 2.58 and 2.60 for Mansuli and
Sona Mansuli rice respectively. On the basis of cooking characteristics, it was observed that
Sona Mansuli rice needs less time (13.68 min.) for cooking, both variety have low alkali
spreading and clearing score (2,3 & 2) and Sona Mansuli rice has higher water uptake ratio
(0.55) and gruel loss (3.22%) as compared to Mansuli rice. In case of starch iodine blue value, it
was 0.46 (expressed as O.D.) for Sona Mansuli and 0.28 for Mansuli. Similarly, kernel
elongation ratio and volume expansion ratio were higher for Mansuli i.e. lengthwise kernel
elongation ratio 1.53 and volume expansion ratio 3.60 as compared to kernel elongation ratio
1.51 and volume expansion ratio 3.17 for Sona Mansuli. From the overall analysis, Mansuli and
Sona Mansuli rice were found to be significantly different in terms of thousand kernels weight,
length & thickness of kernels, cooking time, water uptake ratio, starch iodine blue value and
volume expansion ratio but not in terms of appearance, bulk density, L/B ratio, alkali digestion
character, gruel loss and kernel elongation ratio.
