Nutrient composition and sensory characteristics of selected genotypes of aerobic rice (Oryza sativa L.)

Aerobic rice is an alternative system of rice cultivation under non-puddled, non-flooded and aerobic soil consuming 50% less water and labour. An experiment was conducted to study nutrient composition and sensory characteristics of selected genotypes of aerobic rice. The head rice recovery ranged from 71.9 to 81.3 per cent. The moisture content ranged from 9.07 to 9.38 g, protein 11.5 to 14.87 g, fat 0.69 to 1.2 g, ash 0.74 to 1.12 g, and crude fiber 0.36 to 0.7 g respectively. On the basis of mean sensory scores for overall acceptability rice varieties were classified as table purpose and for alternative use. Varieties comparatively less acceptable for table purpose were IRRI 49, IRRI 292, Moromutant, and Doddaverunellu. These varieties along with the control were used for the preparation of four traditional processed products in order to find their best alternative use. IRRI 49 had the highest yield followed by control, Moromutant, Doddaverunellu, and IRRI 292 for all four products studied. There was non significant difference between the varieties for the mean sensory scores in the products like popped rice, puffed rice, and papad except rice flakes. Popped rice and papad showed preference over the other products. IRRI 49 had highest mean score for overall quality in the processed products.