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Physiochemical Properties and Cooking Qualities of Traditional Rice Cultivars

Gangadharaiah S.*, Babu H. N. Ramesh, Prasad S. Rajendra, Pramila C. K., Vishwanath K.

Abstract


Present study was aimed to study the physicochemical and cooking quality of traditioal rice cultivars grown in the farmer’s field. Among the cultivars, Kichadi Sona and Salem Sanna recorded higher milling yield (66.0% and 65.0%) and head rice recovery (58.5% and 58.30%), respectively. The highest protein content (14.67%) was recorded in Nagabatha. The cultivars Moroda and D. Basumathi showed highest (26.09 ppm) zinc content. Kanadathumba (81.84 ppm) and Sannamallige (81.48ppm) recorded highest Iron content. Therefore, these cultivars could be utilized in the breeding programme is the need of the today towards the ‘hidden hunger’ free world.

Keywords


Traditional rice cultivars; milling; cooking; nutrition

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References


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