Trends in Biosciences

Aroma in rice add a gem in its beauty, making it people's favorite for many special culinary preparations. The present investigation deals with the physico- chemical analysis of aromatic rice collected from KVK, Basti (eastern U.P.). In the analysed samples, Sugandhamati solely scored maximum for test weight (g), kernel breadth (mm) and total mineral (percent) i.e. 27.35, 1.82 and 1.39 respectively. Maximum kernel length(mm), carbohydrate (percent) and total sugar (percent) i.e. 8.55 mm, 73.01 and 1.55 respectively was recorded in Sugandha-3. Type 3 and Basmati 370 scored maximum value for seed length and seed breadth i.e. 11.30 mm 1.97 mm respectively. Sugandha 4 and Basmati 370 scored maximum value for percent amylose and percent protein content i.e. 24.24 and 8.04 respectively. Some varieties showed low alkali spreading value when observed. The result related to physico-chemical character seems to have slight variation from the rice cultivated in traditional areas.