Indian Journal of Plant Genetic Resources
  • Year: 2000
  • Volume: 13
  • Issue: 2

Variability in milling and cooking quality of traditional rices from Koraput district of Orissa, India

  • Author:
  • P. Mishra1, N. Dikshit2, S. S. Malik, A. B. Dash
  • Total Page Count: 3
  • Page Number: 203 to 205

1National Bureau of Plant Genetic Resources, Base Centre, Cuttack 753006 (Orissa).

2National Bureau of Plant Genetic Resources, New Delhi 110012.

Central Rice Research Institute, Cuttack 753006 (Orissa).

Abstract

Twenty-five traditional rice genotypes were assessed to identify suitable lines having good milling and cooking qualities. On the basis of high percentage of polished rice (> 70%), head rice recovery (> 60%) and good cooking quality, five cultivars, two from short bold group (Malsundri and Rottadhan) two from long bold group (Gadakatha and Ratanchud) and one from slender group (Dubraj) were selected.

Keywords

Rice, traditional varieties, milling, head rice, cooking quality