Impact of Quality Analysis Assessment of Various Rice Traits Enhancing Cultivation and Nutritional Value
DOI:
https://doi.org/10.70788/ern.2.1.2025.14Abstract
Rice is a staple food widely consumed across the world, particularly in Asia. Its consumption patterns vary by region, with different varieties and types of rice preferred in different cultures. Despite rice's central role in global nutrition and its significant contribution to caloric intake, comprehensive studies on the quality characteristics of different rice varieties are limited. This study aims to fill this gap by evaluating the physical, chemical, and cooking properties of rice samples from two distinct varieties, GQTL 1401 Sample01 and Sample02, collected from the National Agricultural Research Center, Islamabad. The evaluation covers physical traits like length, breadth, and thickness, as well as chemical parameters such as moisture content, amylose content, crude fiber, crude fat, and ash content. In addition, cooking tests, including stickiness, aroma, and taste, are conducted to assess the cooking quality of the rice. The findings of this study will contribute valuable insights into the quality characteristics of rice, supporting efforts to improve rice cultivation and nutritional value.
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