Performance of Legendary Local Fragrant Rice in Bangladesh
Journal Title: Journal of Agriculture and Ecology Research International - Year 2016, Vol 6, Issue 4
Abstract
Conventional cooking is just enough for rice hunger but, aromatic rice adds special dimension when cooked for its characteristic distinct flavor. Investigation aimed to evaluate the performance of most preferable aromatic rice cultivars in Bangladesh. Five cultivars differ significantly among them for physical, physico-chemical and cooking qualities, respectively. With the comparison of this quality Radhunipagol perform better over Basmati (checked). The use of these rice cultivars may improve the socio-economic condition for its excellent grain quality characteristics, preference and overall acceptability than that of Katarivug, Sarnalota and Tulshimala.
Authors and Affiliations
Rajesh Chakraborty, Tuhin Suvra Roy, Md. Quamruzzaman, Niranjan Bandopaddhya, Md. Golam Rasul
Keywords
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- EP ID EP351691
- DOI 10.9734/JAERI/2016/23009
- Views 81
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