Regional Agricultural Research Station (Southern Zone), Vellayani, Thiruvananthapuram-695 522, (Kerala), India
*Email of corresponding author: spillaivellayani@yahoo.co.in
Online published on 15 October, 2015.
Experiments were conducted during September-January of 2006–07 and 2007–08 in sandy clay loam soil of south Kerala to assess the quality of basmati rice. The cooking qualities and chemical properties of basmati rice as affected by different nutrient management practices were studied. Substituting fifty per cent of the recommended dose of chemical fertilizer with organics decreased optimum cooking time, higher volume expansion and grain elongation ratios but increased crude protein content and intermediate amylose content.
Amylose content, Basmati rice, Cooking quality, Grain quality
