Grain Quality and Nutritional Value of Some Egyptian and Exotic Rice (Oryza sativa L.) Varieties | ||||
| Alexandria Journal of Agricultural Sciences | ||||
| Article 6, Volume 61, Issue 2, March 2016, Page 105-113 PDF (718.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/alexja.2016.244431 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Galal B. Anis1; Ashraf M. Elmoghazy1; Nahla S. Zidan2 | ||||
| 1Rice Research and Training Center (RRTC), Rice Research department, Field Crops Research Institute, Agricultural Research Center, 33717, Sakha, Kafr Elsheikh, Egypt. | ||||
| 2Department of Home Economics, Faculty of Specific Education, Kafr Elsheikh University, Egypt. | ||||
| Abstract | ||||
| This investigation was conducted at Grain Quality Laboratory, Rice Research and Training Center and Department of Home Economics, Faculty of Specific Education, Kafrelsheikh University, Egypt during 2014 and 2015 seasons.Four different rice (Oryza sativa L.) genotypes i.e.; Jiegnou 9601, Egyptian Yasmine, CIASEM and JH15-1-1-1 were selected to study the grain quality, grain composition and mineral composition due to their superiority in these traits. Jiegnou 9601 variety recorded the best hulling and milling percentage, while Egyptian Yasmine was the lowest in amylose content. For nutritional value, Jiegnou 9601 also showed the highest value for protein content followed by CIASEM Cv., while Egyptian Yasmine recorded the lowest value of fat content. All studied rice genotypes showed high levels of minerals content especially JH15-1-1-1 Cv., which recorded the highest values of minerals content. The studied varieties could be recommended as a good source of protein and minerals especially Jiegnou 9601, which also had the lowest value of carbohydrate content. Grain length was highly negative correlated with grain width, hulling, milling, protein, ash, fiber and Na percentages. While, it was highly positive correlated with carbohydrate, K and Ca percentages. Grain width was highly positive correlated with hulling, milling, amylose, protein, fiber, Na and Zn percentages. This reflects the importance of bold grain shape in obtaining high milling %. The obtained data were utilized in studying the clustering relationships among studied rice varieties. | ||||
| Keywords | ||||
| Rice; grain quality; nutritional value; mineral content; Clustering analysis | ||||
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