Table 1 Physico-chemical and nutritional quality parameters of BPT Rice 2841 unpolished rice in comparison with popular desi variety Burma black and quality check BPT 5204.

1

Kernel length (mm)

5.795 ± 0.112b

6.211 ± 0.123a

5.481 ± 0.051c

2

Kernel breadth (mm)

2.170 ± 0.045b

2.479 ± 0.064a

2.072 ± 0.011b

3

Length/ breadth ratio

2.619 ± 0.029a

2.387 ± 0.004b

2.656 ± 0.026a

4

1000 grain weight (g)

12.600 ± 0.047c

27.200 ± 0.047a

14.500 ± 0.047b

5

Grain type

Medium slender

Long bold

Medium slender

6

Hulling (%)

78.828 ± 0.730a

76.361 ± 1.105a

78.108 ± 0.498a

7

Milling (%)

70.476 ± 1.015a

68.763 ± 0.801a

70.727 ± 0.380a

8

Head rice recovery (%)

64.342 ± 1.419a

62.872 ± 1.033a

64.386 ± 0.327a

9

Keeping quality

Excellent

Poor

Excellent

10

Cooking quality

Excellent

Poor

Excellent

11

Gelatinization temperature

Intermediate

High

Intermediate

12

Alkali spreading value

4.505 ± 0.069c

6.994 ± 0.093a

5.140 ± 0.036b

13

Amylose content (%)

23.709 ± 0.488a

4.652 ± 0.035b

23.367 ± 0.090a

14

Protein content (%)

11.113 ± 0.212a

10.991 ± 0.053a

7.697 ± 0.029b

15

Fat content (%)

2.182 ± 0.031a

2.296 ± 0.017a

2.351 ± 0.027a

16

Crude fiber (%)

1.161 ± 0.007b

1.385 ± 0.018a

1.004 ± 0.021c

17

Carbohydrate (%)

72.014 ± 1.047b

73.268 ± 0.931b

77.414 ± 0.762a

18

Energy (Kcal.)

349.302 ± 4.720a

355.343 ± .796a

373.289 ± 3.921a

19

Fe content (ppm)

15.520 ± 0.126a

10.187 ± .135b

8.785 ± 0.079c

20

Zn content (ppm)

23.757 ± 0.441a

22.991 ± 0.426a

16.965 ± 0.209b