The present piece of research work was carried out with a view to determine the quality characters of products prepared from various paddy varieties collected from farmer's field and also from the Institutions. The important processing products from rice such as Lye, Bhooja, Chura and parboiled rice were prepared and the quality components of these products were determined. Protein content ranged from 6.08 to 8.95% in various products. Amylose and total mineral contents varied from 22.03 to 24.86% and from 1.55 to 1.98%, respectively. Lye and Chura prepared from variety Indrasan appeared best in quality while Bhooja from variety Pant-4 was found to be nutritionally superior. As regards the parboiled rice, variety NDR 359 appeared to be superior in quality.
Lye, bhooja, chura, parboiled rice, protein, amylose, total minerals
