Physiological and Biochemical Screening of Hybrid and Traditional Rice Varieties

Rice is rich in genetic diversity, with thousands of varieties grown throughout the world. Rice cultivation is the principal activity and source of income for about 100 million households in Asiaand Africa. Rice has potential in a wide range of food categories. Besides having nutritional and medicinal benefits, the byproducts of rice are equally important and beneficial. By-products from growing rice create many valuable and worthwhile products. Rice grain quality characteristics such as physiological and (hulling percentage, Milling percentage, Head rice recovery, length and breadth (L/B) and chemical (aroma) based on consumer preferences like appearance, cohesiveness, tenderness on touching, chewing, taste, aroma, elongation and overall acceptability were studied for ten different rice varieties.