STUDIES ON EVALUATION OF GRAIN QUALITY ATTRIBUTES OF SOME BASMATI AND NON-BASMATI RICE CULTIVARS

STUDIES ON EVALUATION OF GRAIN QUALITY ATTRIBUTES OFSOME BASMATI AND NON-BASMATI RICE CULTIVARSjfq_417 435..441

SHUBHNEET KAUR, PARMJIT S. PANESAR1 and MANAB B. BERA

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148 106, India

1Corresponding author. TEL:+91-1672-253252; FAX: +91-1672-280057;EMAIL: [email protected]

Received for Publication November 19, 2010Accepted for Publication September 15, 2011

doi:10.1111/j.1745-4557.2011.00417.x

ABSTRACT

Physical, chemical and cooking properties of some newly developed basmati andnon-basmati varieties of rice were studied, which showed significant variationswithin different quality parameters. The longer kernel length, intermediate amylosecontent, higher elongation after cooking, more water uptake ratio and strong aromawere found to be the distinctive features of evolved basmati rice cultivars like the tra-ditional ones. There was significant correlation found between some of the impor-tant quality parameters of rice, such as paddy length breadth ratio showed a positivecorrelation with kernel length breadth ratio (r = 0.908), density (r = 0.801), cookedkernel length (r = 0.836) and a negative correlation with bulk density (r = -0.84).Amylose content showed a negative correlation with gel consistency (r = -0.974),solid loss in gruel (r = -0.856) while it is positively correlated with cooked kernellength (r = 0.937), elongation ratio (r = 0.829) and water uptake (r = 0.786) at 5%level of significance.

PRACTICAL APPLICATIONS

Oryza sativa has a broad range of genetic diversity within specific quality characterslike physicochemical, cooking, eating and aroma. Some of these individual qualityattributes got consumer’s preference and became popular in different regions of thecountry. The quality characterization of newly developed rice cultivars from cerealchemistry approach and to find correlation between important properties is manda-tory to study their quality attributes and to compare their different properties withalready studied cultivars for further improvement in quality characteristics of underdevelopment varieties of rice. Thus, the present investigation reveals the morpho-logical, physicochemical and cooking properties of some newly developed rice culti-vars. These studies are of paramount importance in terms of evaluation of grainquality features of very long, long and medium grain size varieties of rice instead offocusing on only one type of variety, and thus suits different markets and consumerpreferences.

INTRODUCTION

Rice (Oryza sativa L.) holds a unique position among domes-ticated crop species as it is a staple food and the first fullysequenced crop genome (Garris et al. 2005). It is consumedmainly in the form of whole grain supplying 20% of dailycalories for the world population (Bhattacharjee et al. 2002).It has a broad range of genetic diversity within specific qualitycharacters such as cooking, eating and aroma. Some of theseindividual quality attributes got consumer’s preference andbecame popular in different parts of the country. The eating

quality of rice is very important to meet the consumer andmarket demand. Therefore, one of the major aims in plantbreeding and genetics is to develop rice varieties of bettereating quality to satisfy the requirement of both the foodindustry and consumers (Lestari et al. 2009). Basmati variet-ies have drawn consumer’s attention due to their superiorquality attributes like superfine slender grains, fine cookingquality, pleasant aroma, lengthwise elongation duringcooking (Bhattacharjee et al. 2002) and fetched premiumprice in the local and global market. On the contrary,medium and short grain milled varieties have generally

Journal of Food Quality ISSN 1745-4557

435Journal of Food Quality 34 (2011) 435–441 © 2011 Wiley Periodicals, Inc.

opaque appearance, low amylose content and have stickyappearance after cooking. Thus, physicochemical andcooking characteristics are the good indicators of grainquality (Bhattacharya et al. 1972; Sidhu et al. 1975). Rice withsoft to medium gel consistency, intermediate amylose contentand intermediate gelatinization temperature are mainlypreferred by the consumers (Khush et al. 1979).

In spite of high quality traditional basmati varieties in India,research is still ongoing for the development of many evolvedand hybrid varieties of rice with better quality and agronomictraits to meet the consumer’s and farmer’s demands. Therecently developed basmati varieties are Pusa Basmati 1460 orImproved Pusa Basmati 1 (the first biotech rice variety), PusaBasmati 1401 (also known as Pusa Basmati 6) and RH 10(India’s first hybrid basmati variety), which are having qualityand agronomic features at par or even better than traditionalbasmati varieties (Rice Knowledge Management Portal,http://rkmp.iari.res.in/IARIrole.aspx). The development ofsuch varieties will lead to a major revolution in the basmati ricesector for export and quality purposes. Studies on character-izationof qualityattributesof the traditional,newlydevelopedand under development rice varieties are mandatory for theimprovement in rice quality worldwide and to meet the in-creasingly alternative demands of consumers everywhere.Themain concern of the consumer is to get high quality varieties ofrice in terms of their cooking and eating quality attributes,which in turn largely depends on physicochemical andcooking properties of milled rice grains (Bhattacharjee et al.2002).Keeping in view the above,the present investigation wasundertaken to study and to find correlation between some ofthe important morphological, physicochemical and cookingquality parameters of some newly developed basmati andnon-basmati varieties of rice on which study is still limited.

MATERIALS AND METHODS

Materials

Three paddy cultivars (PB 2, PR 118 and Bas 370) and fivepaddy cultivars (PB 1401, PB 1460, PS 5, PB 1121 and P 44)were procured from the Punjab Agricultural University,Ludhiana (India) and Indian Agricultural Research Institute,Regional Center, Karnal (India), respectively. Out of theseeight cultivars, P 44 and PR 118 were non-basmati; PS 5 wasan aromatic slender but non-basmati; and PB 2, PB 1121, PB1460, PB 1401 (all are evolved) and Bas 370 (traditional) werebasmati varieties.

Methods

Physical Characterization. Moisture Content. Moisturecontent (MC) of paddy was determined by using the standard

methods of analysis (AOAC 1984). The paddy grains wererandomly selected for five times to study their MC and thenwere sealed in polythene bags for further study at controlledtemperature.

Hulling and Milling (Mill.). The paddy seeds of different cul-tivars were hulled using a Paddy de husker (LaboratoryModel, Ambala Associates, Ambala Cantt., India) for dehusk-ing and milled with a rice miller (McGill type, Oswa Indus-tries Pvt. Ltd,Ambala Cantt., India), and the data for husk andmilling were recorded.After hulling, the brown yield and aftermilling, the head rice (HR) recovery was also determinedaccording to the methods of Khush et al. (1979) and Adair(1952).

Length Breadth Ratio. Length and breadth of paddy, brownrice and milled rice kernels were measured by using verniercaliper. The measurements were repeated 10 times in eachsample and thus an average of 10 grains were recorded. Ratioof length and breadth gave L/B ratio of paddy and milled rice(Yadav et al. 2007).

Shape and Size. The shape and size of milled grains weredetermined by the classification method of FAO/WHO(1995).

100 Grain Weight (100 gw). 100 grain weight was determinedby the method of Vidal et al. (2007) with little modifications.The 100 grains from each milled cultivar were counted ran-domly for five times and weighed separately to determine 100kernel weight.

Bulk Density, Density (Den.) and Porosity. Bulk density (BD)was determined by gently pouring the grains in 100-mLgraduated cylinder and then weighing it. Density was mea-sured by kerosene displacement method. The volume of kero-sene displaced was found by immersing weighted quantity ofrice grains in the known volume of kerosene. Porosity (%)was calculated by using the following equation (Bhattacharyaet al. 1972):

PorosityBulk density

Density(%) = − ×1 100

Chemical Characterization of Milled Rice Grains ofDifferent Rice Cultivars. Milled kernels were ground toflour in laboratory scale grinder and passed through 80 meshto get uniform particle size for further experiments.

QUALITY ATTRIBUTES OF BASMATI AND NON-BASMATI RICE S. KAUR, P.S. PANESAR and M.B. BERA

436 Journal of Food Quality 34 (2011) 435–441 © 2011 Wiley Periodicals, Inc.

Moisture, Ash and Fat Contents. Moisture, ash and fat con-tents were determined using the standard methods of analysis(AOAC 1984).

Amylose Content. Amylose content of rice flour ofdifferent cultivars was determined by the modifiedmethod of Juliano (1971). One milliliter of ethanol (95%)and 9 mL of sodium hydroxide (1 N) were added to0.1 g of rice flour of each cultivar. The samples were heatedon a boiling water bath and after cooling for 1 h, distilledwater was added to make the final volume of 100 mL.One milliliter of acetic acid (1 N) and 2 mL of iodinesolution were added to 5 mL of the sample solution(pH 4.5). Absorbance of the solution was measured at620 nm after 20 min.

Alkali Digestion Test (ASV). This test was done by the methodof Bhattacharya and Sowbhagya (1972). The test was con-ducted in Petri plates containing 4–6 raw milled rice grainsand potassium hydroxide (1.4%) solution. The plates wereincubated overnight at room temperature, and the score(9-point scale) was given on the basis of degradation of ricegrains, which included the amount of residual chalky sub-stance in the degraded grain, the diameter of the collar andthe consistency of the collar. The highest score was given forcomplete degradation of kernels in potassium hydroxidesolution and vice versa.

Gel Consistency Test. The gel consistency test wasperformed according to the method of Cagampang et al.(1973) by taking test tubes of 18 ¥ 150 mm dimensions.Rice flour (0.1 g) of different samples was taken in testtubes. Ethanol (0.2 mL; 95%) containing thymol blue(0.025%) and 2 mL of potassium hydroxide (0.2 N) wasadded to samples. The samples were heated in boilingwater bath for 10 min and then cooled in ice water bathfor 20 min. Gel consistency was measured by the length ofcold gel in test tubes held horizontally on graph paper after30 min.

Characterization of Cooking Quality Parameters.Different cooking parameters were determined by taking 5 gof HR of different cultivars and were dipped in water (1:2) for30 min in 100-mL beakers before cooking.

Cooking Time. Milled grains were cooked in boiling waterbath, and their cooking time (CT) was determined by remov-ing a few kernels at different time intervals during cookingand pressing between two glass plates until no white core wasleft (Juliano and Bechtel 1985).

Cooked Kernel Length. The randomly picked 10 cookedkernels were placed lengthwise to determine cooked kernellength by millimeter scale.

Elongation Ratio. Elongation ratio of cooked kernels wasdetermined by dividing the length of cooked kernel to lengthof uncooked kernel (Juliano and Bechtel 1985).

Water Uptake. Cooked rice kernels were drained off toremove excess water and were pressed in filter paper sheets tosuck the superficial water present on cooked rice. The cookedsamples were weighed accurately and water uptake was deter-mined. Thus, the water absorption (g/g) was determined onthe basis of gain in water after cooking (Juliano and Bechtel1985).

Solid Loss in Gruel. Solid loss of cooked grains in gruel wasdetermined by drying an aliquot of cooking water in a Petridish at 100C in a hot air oven until completely dry (Yadavet al. 2007).

Aroma. Aroma of rice was determined by a simple techniquedeveloped at International Rice Research Institute (1971).One gram of milled rice kernels was cooked in test tubescovered with aluminum foil in boiling water bath for 10 minand then cooled. The aroma was detected by removing thealuminum foils from tubes by taking Bas 370 as a check.

Statistical Analysis

All the experiments were repeated for five times except lengthbreadth ratio (LBR) and cooked kernel length, which wererepeated 10 times by taking different lots of each of the culti-var and the mean values were taken. An analysis of variancewas used to analyze the data, and the significant differencesbetween the quality parameters of different rice cultivars werecompared by Duncan’s multiple range test using Statistica 7software (StatSoft, Inc., Tulsa, OK) at 5% level of significance.The Pearson product moment correlation coefficient forthe relationship between important physical, chemical andcooking properties was calculated using Sigma Stat softwarewindow version 3.5 at 5% level of significance (Systat Soft-ware, Inc., San Jose, CA).

RESULTS AND DISCUSSION

Physical Properties

Morphological and physical properties of different cultivarsof paddy are shown in Table 1, and properties of milledrice are shown in Table 2. The eight tested varieties gave

S. KAUR, P.S. PANESAR and M.B. BERA QUALITY ATTRIBUTES OF BASMATI AND NON-BASMATI RICE


satisfactory results for hulling, brown yield, milling outand HR recovery with a range of 22–24, 75–78, 67–69 and47–54%, respectively. Milling yield is very important from amarketing standpoint, and a variety should possess a highturnout of HR and total milled rice (Webb 1985). The HRrecovery was maximum in PR 118. There was significant dif-ference in LBR, shape and size of raw and milled rice kernelsof basmati and non-basmati varieties. Length and breadth ofpaddy were found to be in the range of 8.87–11.91 mm and2.41–2.01 mm, respectively, whereas milled kernels havelength and breadth in the range of 5.21–8.23 mm and 1.54–1.88 mm, respectively. The basmati varieties were longer thannon-basmati varieties, but the breadth of non-basmati wasmore than basmati varieties. The P 44 and PR 118 cultivarhaving L/B ratio less than 3.0 were categorized as mediumgrain variety, Bas 370 having L/B ratio greater than 3.0 andless than 4.0 was categorized as long grain variety, whereas PB1460, PB 1401, PB 2, PB 1121 and PS 5 having L/B more than4.0 were categorized as very long grain varieties. Similarly,varieties having L/B ratio less than 3.0 were categorized asmedium in shape, while other varieties that have L/B morethan 3.0 were categorized as slender in shape. The weight of100 grains was found to be maximum in PB 1121 andminimum in Bas 370. P 44 has highest value of BD, whereasit was minimum for PB 1121. The BD was observed to bemaximum for short grains and minimum for longer ones

(Fan et al. 1998). Density was found to be reciprocal of BD.The value of porosity was found to be in the range of 42–52%.It was maximum for PB 1121 and minimum for P 44.

Chemical Properties

Chemical characteristics of various rice cultivars are shown inTable 3. MC of flour of different rice cultivars was in the rangeof 10–13%. The MC was set to 12% to determine the otherchemical properties. The ash content was in the range of0.24–0.62% of different cultivars. The ash content was morein basmati varieties, whereas non-basmati varieties havehigher fat content. The ash content was also ranged between0.19 and 0.68% in tested varieties of Vidal et al. (2007). Therewas significant difference found in the amylose content ofdifferent cultivars. Basmati varieties showed intermediateamylose content in the range of 22–25%, whereas non-basmati varieties have low amylose content (16–18%). PS 5,an aromatic but non-basmati variety, also has an intermediateamylose content (23.23%). Varietal distinctions are clearlyobtained by ASV test, which is also a useful indicator for gela-tinization temperature. The ASV of 8 was highest for PB 1121,in which the grains dipped in KOH were completely dispersedand lowest value of 3.75 for P 44. The gel consistency wasfound to be in the range of 33–61 mm, and it was observedthat the basmati varieties have lower gel consistency value

TABLE 1. PHYSICAL PARAMETERS OF PADDY

VarietyMoisturecontent (%)

Paddylength (mm)

Paddybreadth (mm)

Length/breadth (mm)

Husk(%)

Brown.yield (%)

Brownlength (mm)

Milling turnout (%)

Headrice (%)

PB 1460 12.40e 10.76d 2.16d 4.98d 23.33c 76.67d 7.72c 68.90a 50.80cPB 1401 12.21f 11.24b 2.24c 5.01c 23.57b 76.43e 7.84c 68.10c 49.49dPB 2 13.50c 11.05c 2.01e 5.49a 23.36c 76.64d 7.79c 68.50b 50.52cPB 1121 13.12d 11.91a 2.37b 5.02c 24.07a 75.93f 8.44a 67.60d 47.13dP 44 14.01a 8.89f 2.41a 3.68g 22.19f 77.81a 6.39e 66.30e 53.96bPR 118 13.44c 8.87f 2.36b 3.75f 22.48e 77.52b 6.34e 67.40d 55.48aBas 370 13.93b 9.61e 2.04e 4.71e 23.56b 76.44e 7.11d 68.00c 51.71cPS 5 13.27d 11.90a 2.26c 5.26b 22.88d 77.12c 8.34b 68.70ab 50.05c

Means having the different letters within the same column indicate significant differences (P < 0.05) using Duncan’s multiple range test.

TABLE 2. PHYSICAL PARAMETERS OF MILLED RICE

VarietyKernellength (mm)

Kernelbreadth (mm)

Length/breadth (mm) Size Shape

100 grainweight (gm)

Bulk density(g/mL)

Density(g/mL)

Porosity(%)

PB1460 7.56d 1.63e 4.63c Very long Slender 2.23d 0.66d 1.32a 50.00bPB1401 7.73c 1.54f 5.01a Very long Slender 2.07e 0.67dc 1.32a 49.24cPB2 7.48e 1.71d 4.37d Long Slender 2.35c 0.68c 1.31a 48.09dPB1121 8.23a 1.72cd 4.78b Very long Slender 2.8a 0.64d 1.34a 52.23aP44 5.21h 1.88a 2.77g Medium Medium 2.03e 0.78a 1.26b 38.09hPR118 5.32g 1.84b 2.89f Medium Medium 2.25d 0.73b 1.27b 42.51gBas 370 6.77f 1.75c 3.86e Long Slender 2.2d 0.69c 1.29b 46.51fPS 5 8.11b 1.64e 4.94a Very long Slender 2.72b 0.68c 1.30a 47.69e

Means having different letters within the same column indicate significant differences (P < 0.05) using Duncan’s multiple range test.



than non-basmati varieties, which may be due to high level ofamylose in basmati varieties than non-basmati varieties andthus showed longer length with soft gel during gel consistencytest (Rani et al. 2006).

Cooking Properties

Cooking properties of different rice cultivars are shown inTable 4. Length after cooking was maximum in PB 1121(18.33 mm) and minimum in P 44 (8.56 mm). The elonga-tion ratio was more than 1.9 in all the basmati varieties andless in non-basmati varieties. The less elongation of non-basmati rice during soaking is due to high gelatinization tem-perature which elongates less during cooking than low andintermediate gelatinizing rice. It was also observed that non-basmati varieties expand widthwise than lengthwise. Highgrain elongation during cooking is generally considered acharacteristic property of basmati rice (Kamath et al. 2008).The CT was found to be maximum in P 44 and minimum inPB 1460. The basmati varieties showed more water uptakethan non-basmati varieties. The highest value for wateruptake was found in PB 1121 and lowest in P 44. These resultswere in agreement with the findings of previous researcherswho reported that basmati cultivars showed higher elonga-tion ratio, water uptake ratio and volume expansion (Khanand Ali 1985). The solid loss in gruel was less in basmati

varieties as compared to non-basmati ones, whereas Bas 370showed minimum loss in solid gruel. The rice varieties PB1401, PB 1121 and Bas 370 were found to be highly aromatic,while PS 5 and PB 2 were found to be moderately aromatic,whereas P 44 and PR 118 were found to be nonaromatic.

Correlation between Different QualityParameters

There was significant and positive correlation found betweensome of the important physical, chemical and cookingparameters (Table 5). Paddy length breadth ratio (PLBR)showed significant and positive correlation with millingturn out (r = 0.828), kernel length breadth ratio (KLBR)(r = 0.908), amylose content (r = 0.918) and density(r = 0.801), whereas negative correlation with BD (r = -0.84)and gel consistency (r = -0.876). KLBR showed positive cor-relation with density (r = 0.888), amylose content (r = 0.940),whereas negative correlation with BD (r = -0.894), gel con-sistency (r = -0.946), CT (r = -0.715) and solid loss ingruel (r = -0.778). The soaked kernels of non-basmati ricesuffer more cracking before cooking, thus the cell contentsbecome loose, which results in higher solid loss due to leach-ing out of cell contents easily during cooking (Hirannaiahet al. 2001). HR recovery showed negative correlation withKLBR (r = -0.895), density (r = -0.925), amylose content

TABLE 3. CHEMICAL PROPERTIES OF RICE GRAINS AND FLOUR

VarietyMoisturecontent (%)

Ash content(%)

Fat content(%)

Amylosecontent (%)

Gel consistency(mm)

Alkali spreadingvalue

PB 1460 10.41c 0.47c 0.68b 23.21c 39.12e 7bPB 1401 10.12e 0.62a 0.64bc 24.19a 33.75g 6cPB 2 10.15e 0.36d 0.63bc 23.12c 41.45d 4.29dPB 1121 10.31d 0.411c 0.66b 23.79b 36.50f 8aP 44 10.62b 0.25e 0.76a 16.26f 60.92a 3.75fPR 118 10.16e 0.38d 0.71a 18.49g 57.79b 3.99eBas 370 10.05f 0.52b 0.62c 22.73e 43.34c 4.13ePS 5 12.16a 0.24e 0.69b 23.23c 42.76d 7b


TABLE 4. COOKING PROPERTIES OF RICE GRAINS

VarietyKernellength (mm)

Cooked kernellength (mm)

Elongationratio (mm)

Cookingtime (min)

Wateruptake (g/g)

Solidloss (g/g) Aroma

PB 1460 7.56d 15.42c 2.04b 14.69e 4.31a 2.99f Strongly aromaticPB 1401 7.73c 17.12b 2.21a 15.12c 4.26a 3.12e Strongly aromaticPB 2 7.48e 14.35e 1.91c 16.26b 3.84c 3.54c Moderately aromaticPB 1121 8.23a 18.33a 2.22a 14.82e 4.32a 3.26d Strongly aromaticP 44 5.21h 8.56h 1.64f 16.33a 3.32e 3.94a NonaromaticPR 118 5.32g 9.25g 1.74e 15.87d 3.49d 3.87b NonaromaticBas 370 6.77f 13.59f 2.01b 16.12b 4.14b 2.98f Strongly aromaticPS 5 8.11b 14.79d 1.82d 15.23c 3.54d 3.24d Moderately aromatic




(r = -0.843) and cooked kernel length (r = -0.956). Thenegative correlation of HR with KLBR may be due to the factthat grains of smaller length usually break less than longergrains during milling. Thus, grain size and shape are closelyrelated to yields of unbroken grain during the process ofmilling (Jennings et al. 1979). Amylose content showed posi-tive correlation with cooked kernel length (r = 0.937), elonga-tion ratio (r = 0.829) and water uptake (r = 0.786), but isnegatively correlated with solid loss in gruel (r = -0.856) andgel consistency (r = -0.974). The positive correlation of morewater uptake with amylose content during cooking of ricegrains may be due to the fact that the high amylose contentfacilitates the capacity of starch particles to absorb morewater and expand in volume due to its retrogradation behav-ior (Juliano and Bechtel 1985). Negative correlation betweenamylose content and gel consistency was also reported earlier(Khatun et al. 2003), and it was observed that varieties havinghigh amylose content resulted in hard and shorter length ofgel than varieties with low amylose content due to retrogra-dation behavior of amylose during the cooling of gel (Raniet al. 2006). There was negative correlation of water uptakewith solid loss (r = -0.821), gel consistency (r = -0.846) andpositive correlation with elongation ratio (r = 0.951). Theseresults are in agreement with the findings of previousresearchers (Vaingankar and Kulkarni 1986).Alkali spreadingvalue showed a negative correlation with CT (r = -0.935).Alkali spreading value is a good indicator of gelatinizationtemperature, and grains that completely disintegrate in alkalisolution have low gelatinization temperature, whereas ricevarieties having intermediate gelatinization temperatureshow partial disintegration (Cruz and Khush 2000). Thenegative correlation between ASV and CT was due to thathigh gelatinization temperature varieties require more waterand time to cook than those with low or intermediate gelati-nization temperature (Juliano et al. 1965). The positive corre-lation of BD with CT (r = 0.728) and negative with wateruptake (r = -0.829) indicates that the grains that are shorterin shape take more time to cook and have slower water uptakethan longer grains.

CONCLUSIONS

The results of the present investigation revealed that evolvedbasmati varieties were better than traditional variety (Bas370) in some parameters like higher KLBR, more elongationafter cooking, more amylose content and higher water uptakeduring cooking. The two non-basmati varieties had basicallyshown similar set of properties and can be clearly distin-guished from basmati varieties.An aromatic but non-basmativariety PS 5 has shown properties closely to basmati varietiesas compared with non-basmati varieties. There was very goodcorrelation observed between some of the important qualityparameters of rice cultivars, like amylose content showingTA

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positive correlation with cooked kernel length, elongationratio and water uptake, while the KLBR showed positive cor-relation with density and amylose content but negative withBD, gel consistency and CT, which may serve as good donorsin breeding programs and further improvement in qualityattributes of under development varieties of rice.

ACKNOWLEDGMENTS

Authors are grateful to the PAU, Ludhiana (India) and IARI,Karnal (India) for supply of seeds of different paddy cultivars.

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STUDIES ON EVALUATION OF GRAIN QUALITY ATTRIBUTES OF SOME BASMATI AND NON-BASMATI RICE CULTIVARS

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Transcript of STUDIES ON EVALUATION OF GRAIN QUALITY ATTRIBUTES OF SOME BASMATI AND NON-BASMATI RICE CULTIVARS