Grain and Food Quality Traits of Some Indigenous Medicinal Rice Cultivars of Manipur, India

Thongbam, Premila Devi; Durai, A. Anna; Singh, Th. Anand; Taorem, Bidyapati Devi; Gupta, S. K.; Mitra, Jiban; Pattanayak, A.; Dhiman, K. R.; Bhadana, V. P.; Hore, D. K.; Ngachan, S. V.

doi:10.1080/10942910903034833

Cited by 15 publications

(4 citation statements)

References 8 publications

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“…They also found these two cultivars to be nutritionally rich with high dietary fiber, protein, and minerals as compared to a popular rice cultivar, Sona Mashuri, grown in southern India. Another study that evaluated 10 aromatic rice together with three non-aromatic indigenous cultivars of Manipur for grain quality revealed that most of them possessed long bold chalky grains with high ASV and low to intermediate amylose content (Thongbam et al, 2010). Our study revealed that the landraces were low yielding, exhibited high spikelet sterility, were grain shattering, and were photo-sensitive (data not presented).…”

Section: Discussionmentioning

confidence: 63%

Genetic Architecture and Anthocyanin Profiling of Aromatic Rice From Manipur Reveals Divergence of Chakhao Landraces

et al. 2020

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Aromatic rice of Manipur popularly known as Chakhao is a speciality glutinous rice, for which protection under geographical indication in India has been granted recently. The agronomic and nutraceutical variability of the Chakhao rice germplasm is yet to be genetically characterized. To address this gap, characterization of ninety-three landraces for agro-morphological traits, grain pigmentation, antioxidant properties, and molecular genetic variation was carried out to unravel their population genetic structure. Two major groups were identified based on pericarp color, namely, purple and non-purple, which showed a significant variation for plant height, panicle length, and grain yield. Molecular marker analysis revealed three subpopulations that could be associated with pericarp pigmentation. Deep purple genotypes formed POP3, japonica genotypes adapted to hill environment formed POP1, while POP2 comprised of both indica and aus types. Liquid chromatography-mass spectrometry (LC-MS) analysis revealed two major anthocyanin compounds in pigmented rices, namely, cyanidin-3-O-glucoside (C3G) and peonidin-3-O-glucoside (P3G). The total anthocyanin content among pigmented genotypes ranged from 29.8 to 275.8 mg.100g −1 DW. Total phenolics ranged from 66.5 to 700.3 mg GAE.100g −1 DW with radical scavenging activity (RSA) varying between 17.7 and 65.7%. Anthocyanins and phenolics showed a direct relationship with RSA implying the nutraceutical benefits of deep pigmented rice such as Manipur black rice. Aromatic rices from Manipur were found to be genetically diverse. Therefore, efforts need to be made for maintaining the geographic identity of these rice and utilization in breeding for region-specific cultivar improvement.

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Section: Discussionmentioning

confidence: 63%

Genetic Architecture and Anthocyanin Profiling of Aromatic Rice From Manipur Reveals Divergence of Chakhao Landraces

et al. 2020

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“…[6] The Indian rice, particularly 'basmati', receives a premium position in the market [7] due to high cooked kernel elongation with minimum breadthwise elongation, high aroma, fluffiness, palatability, and easy digestibility. Recently, genetic improvement of basmati rice varieties has led to the development of a number of high yielding and high quality traits in basmati/aromatic rice varieties (Pusa Basmati 1, Pusa Basmati 1121, Pusa Basmati 1401, Pusa Basmati 1460, Pusa Sugandh 5, and Pusa RH 10).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Textural, Pasting, andIn VitroDigestion Properties of Some Basmati and Non-Basmati Rice Cultivars

Kaur

Panesar

Bera

et al. 2014

International Journal of Food Properties

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Grain quality attribute tests based on physicochemical, textural, pasting, and in vitro digestion properties of eight different rice cultivars were studied. Basmati varieties showed higher values of amylose content, iodine absorption, blue value, hardness, cohesiveness, pasting temperature, and set back, whereas swelling power, solubility, adhesiveness, peak viscosity, and breakdown values were found to be higher in non-basmati varieties. The release of maltose from basmati rice flour (23.12-25.86 mg/g rice flour) was found to be slower as compared to non-basmati ones (27.43-28.36 mg/g rice flour). Amylose content showed significant correlations with different quality parameters at 5% level of significance.

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“…Significant positive correlations between length and diameter (P= 0.001) and length and shape (P= 0.001) were observed. A positive correlation of grain length with shape was reported by Wadchararat et al (2006), Thongbam et al (2010) and Rasool et al (2015). These results indicate that increased length is associated with the slender shape.…”

Section: Physical Properties Of Traditional Rice Grainsmentioning

confidence: 52%

Physical and nutritional characteristics of less common traditional rice (<em>Oryza sativa</em> L.) varieties of Sri Lanka

Bhagya

Ekanayake

2020

Int. J. Multi. Stud.

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Consumption and cultivation of traditional rice varieties have increased considerably in recent yearsdue to the increased prevalence of non-communicable diseases in our country. However, the physical properties and nutritional composition of most traditional rice have not been scientifically studied to a satisfactory level. Therefore, this study determined the physical and nutritional properties of some less common rice varieties namely Pokkali, Murugakayan, Rathdel, Madathawalu, Kuruluthuda, Pachchaperumal, Suduheenati, Suwadel and Kaluheenati without subjecting to processing treatments such as polishing and parboiling. Length, width, thickness, diameter, volume and length/ width (shape) ratios as physical properties and moisture content, ash, crude fat and protein, total and digestible carbohydrate contents, resistant starch and insoluble soluble and total dietary fiber contents were determined according to standard methods. Length, width, and thickness of grains varied between 4.0-6.4 mm, 2.2-2.9 mm and 1.5-2.2 mm respectively. Diameter, respectively. Accordingly, the varieties were categorized as bold or medium. Moisture contents of varieties were between 5.4-8.3% and ash contents less than 2% (DM). Low crude fat (4.2-4.9% DM) and high protein (5.5-9.2% DM) contents were observed. Digestible carbohydrate and total carbohydrate contents ranged between 77.5-84.6% (DM) and 79.1-85.2% (DM) respectively. Resistant starch content varied between 0.4-3.2%. Corresponding insoluble, soluble and total dietary fiber contents ranged between 2.8-4. 9%,. According to the data obtained the studied traditional rice varietiesare good sources of digestible carbohydrate, protein with low fat and moisture.

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Grain and Food Quality Traits of Some Indigenous Medicinal Rice Cultivars of Manipur, India

Cited by 15 publications

References 8 publications

Genetic Architecture and Anthocyanin Profiling of Aromatic Rice From Manipur Reveals Divergence of Chakhao Landraces

Genetic Architecture and Anthocyanin Profiling of Aromatic Rice From Manipur Reveals Divergence of Chakhao Landraces

Physicochemical, Textural, Pasting, andIn VitroDigestion Properties of Some Basmati and Non-Basmati Rice Cultivars

Physical and nutritional characteristics of less common traditional rice (<em>Oryza sativa</em> L.) varieties of Sri Lanka

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