Abstract

The present study aims at studying the physical, chemical and cooking quality of 14 indigenous upland aromatic rice varieties of Manipur in comparison with improved variety IR 64. Most of the rice varieties studied were of medium size and shape with good aroma. The hulling % of the rice varieties ranged from 77.06 to 79.72%. The milling % of the rice varieties ranged from 60.43 to 67.7%. Head rice recovery ranged from 40.54 to 59.9%. The least chalkiness area % was observed in Napneng dengmei and IR 64. Anuza rice had the highest L/B ratio of 3.11, while Chakhao angangba had the least L/B ratio i. e. 2.06. Chakhao angouba 1 had the highest 1000-grain weight (34.96) among the varieties studied. All the varieties except IR 64 had soft gel consistency. The amylose content of the aromatic rice studied ranged from 3.40 to 7.55%. The pigmented varieties were more aromatic than the white varieties. The volume expansion ratio ranged from 2.61 to 4.26. The kernel length after cooking of the rice varieties studied ranged from 7.00 to 9.80 mm. The elongation ratio of the rice varieties studied ranged from 1.01 to 1.47. The water uptake of the rice varieties studied ranged from 200 to 400. Cooking time of the rice varieties studied ranged from 16 to 25 min. Correlation analysis was performed to determine the relationship between physico-chemical characteristics of the different rice varieties. Cluster analysis was performed to group the varieties based on physico-chemical and cooking characteristics.