[Link] IJAPBC – Vol.
4(2), Apr - Jun, 2015 ISSN: 2277 - 4688
INTERNATIONAL JOURNAL OF ADVANCES IN
PHARMACY, BIOLOGY AND CHEMISTRY
Research Article
Quality Parameters of different Varieties of Paddy
Rice grown in Vadakkanchery, Kerala.
Suganthi. A and Fathima Nacchair.
Department of Botany, Nirmala College for Women,
Coimbatore, Tamil Nadu, India – 641018.
ABSTRACT
The quality parameters of three varieties of paddy rice were grown in Vadakkanchery, Kerala. The samples were
obtained from farmers. They were analyzed for Moisture content, Percentage dockage, Percentage discoloured,
Percentage damage grains and Grain dimension. The results showed that there was no significant difference
between the moisture content of the three varieties of paddy collected. Dockage in paddy is high in uma variety
as compared to other varieties. The level of damaged kernels and discolored kernels were relatively low and
showed no significant difference. It was therefore concluded that all the varieties have one defects or the other
and needs to be improved on to meet international standard.
Key words: Rice Varieties, Moisture, Discoloured, Damage grains
INTRODUCTION
Rice is the most important staple food in Asia. More and grading. Grain size and shape are the first quality
than 90% of the world’s rice is grown and consumed characteristics considered in developing new varieties
in Asia, where 60% of the world’s population lives. 4
.Quality is not always easy to define as it depends on
Rice accounts for between 35-60% of the caloric the consumers and the intended end use for the grain.
intake of three billion Asians1. Rice is primarily a A quality grain is that which meets the end user
high energy calorie food. It consist of carbohydrate in specifications with respect to range of predetermined
the form of starch which is about 72 -75 % of the quality and safety standards. In addition, rice
total grain composition, 4 % phosphorus and some production and marketing in the country contribute to
enzymes. The protein of rice contains glutein, which food security, job creation, poverty reduction and
is also known as oryzenin. The nutritive value of rice national productivity 5. In order to add to the growing
protein is much higher than that of wheat, maize or body of knowledge on physical quality of paddy and
other cereals. Rice contains most of the minerals processed rice produced in Vadakkanchery, Kerala.
mainly located in the pericarp2.
Rice has potential wide range of food categories. MATERIALS AND METHOD
Besides having nutritional and medicinal benefits, the Survey and collection of samples
by - product of rice are equally important and Agricultural department, Krishibhavan was visited to
beneficial. Some of the rice by – products are rice get the common and technical names and varieties of
husks, rice bran, broken rice, rice flour, rice milk, paddy grown in Palakkad district (Vadakkanchery) of
rice pudding, rice starch, rice pudding, rice starch, Kerala. Each of the varieties (Uma, Ponnmani and
rice straw, rice beverage, rice paper, rice glue, rice White ponni) were collected from the local farmers
cakes, rice vinegar, rice soya milk, rice yeast and rice and analysed for moisture content, dockage,
based food products3. discoloured grain, broken or damaged grain and grain
Rice is marketed according to three grain size and dimension.
shape classes (long, medium and short). Kernel
dimension are primary quality factors in most phase
of processing, drying, handling equipment, breeding
405
[Link] IJAPBC – Vol. 4(2), Apr - Jun, 2015 ISSN: 2277 - 4688
Analysis The percentage immature grains in the sample were
Moisture Content Percentage calculated using the formula:
Moisture content (MC) is the weight of water % immature grains = Weight of immature grains
contained in paddy expressed in percentage. Moisture X100
content is measured using oven method. The oven is Weight of total paddy
set up at 130oc then the three varieties of paddy is
weighed and placed inside the oven. Then the final RESULTS AND DISCUSSION
weight of the sample is measured after 16 hours. The main qualities, farmers preferred for paddy were
MCdb = mi –mf X 100 brown hull in colour, long and slender in shape.
mf Grain quality cannot be defined specifically for a
MCdb = moisture content dry basis particular grain. Several factors such as uniformity
mi = initial weight and soundness of the kernels, test weight, amount of
mf = final weight foreign material in grain , breakage susceptibility are
used to characterize grain quality for a particular end
Dockage in paddy use of a grain type6.
The light foreign matter, stones, weeds and seeds There was no significant difference between the
from a 100 gm sample were removed. The total moisture content of three varieties of paddy collected
weight was obtained and then the dockage percentage (Table -1, Figure - 1). Several researchers 7, 8 and 9
was calculated as follows: determined some physical properties of rice grains
for some specific varieties, levels of processing and
% Dockage = Weight of dockage moisture content.
X 100 Grains with high moisture content are too soft to
Weight of total paddy withstand hulling pressure without undue breakage
and may be pulverized. Grain is too dry becomes
Percentage Discolored kernels greater breakage and proper moisture content to
25 gm paddy was measured using measuring scale. obtain the highest head rice yield 6.
The discolored paddy were separated and then Dockage in paddy is relatively high in uma variety as
computed as following: compared to other varieties, making it unfit for
% discolored grains = Weight of discolored grains international export except further cleaning will be
X100 done. There was no significant difference in other
Weight of total paddy varieties. The level of damaged kernels and
discolored kernels were relatively high in uma
Percentage Damaged Kernels variety. Damaged kernels are kernels or pieces of
A known weight of paddy was measured, while the kernels that are sprouted or internally damaged as a
damaged paddy is removed and measured then result of heat, moisture, whether or microbes while
computed as below discoloured kernels are kernels or piece of kernels
% damaged paddy = Weight of damaged grains that have changed the colour as a result of
X100 deteriorative changes 10.
Weight of total paddy
CONCLUSION
Grain Dimensions The quality parameters of the three varieties of paddy
Using a caliper, twenty (20) paddy samples were (Ponnmani, Uma and White Ponni) were studied for
selected at random from each replicate and the dockage %, discoloured grain %, broken grain %,
dimension measured to obtain the average length and moisture content % and grain dimension. For
width of the paddy grains. To obtain the paddy shape, Ponnmani, the dockage % is 0.2, discoloured grain %
the following equation was used: is 1.8, broken grain % is 0.53%, moisture content %
Length to width ratio (L/W) = is 8 and grain dimension is 2.28. For Uma, the
Average paddy length, mm dockage % is 0.4, discoloured grain % is 1.4, broken
Average paddy width, mm grain % is 1.06, moisture content % is 13.3 and grain
dimension is 2.93. For White Ponni, dockage % is
Percentage immature and chalky grains: 0.33, discoloured grain % is 1.26, broken grain % is
Immature Grains: (Chalky and immature kernels are 0.33, moisture content % is 10 and grain dimension is
combined and treated as one component). A 25 gm 4.6. When parameters are considered different variety
grain sample was measured, selected and segregated is superior in different parameters. Each variety has
and the immature grains in sample were weighed. its own peculiarity and characteristics which need to
406
[Link] IJAPBC – Vol. 4(2), Apr - Jun, 2015 ISSN: 2277 - 4688
be worked on so that it can meet international and also thankful to the management and Department
standards. of Botany , Nirmala college for Women, Coimbatore
- 641018, Tamil Nadu, India for providing laboratory
ACKNOWLEDGEMENT facilities to carry out this investigation.
The authors are grateful to the Paddy field farmers
Vadakacherry, Kerala for given the paddy samples
Table 1
Compare the quality parameters percentage in three varieties of paddy
Quality parameter Ponnmani Uma White Ponni
Dockage % 0.2 ± 0.45 0.4 ±0.25 0.33± 0.52
Discoloured Grain % 1.8 ± 0.20 1.4±0.56 1.26±0.11
Broken Grain % 0.53 ± 0.07 1.06 ± 0.04 0.33±0.82
Moisture content % 8.0 ± 0.75 13.3 ± 0.23 13.3±0.38
Grain Dimension % 2.28 ± 0.52 2.93 ±0.76 4.6 ± 2.63
Compare the quality parameters in Three varieties
of paddy
14
12
10
Percentage
Dockage %
8
6 Discoloured Grain %
4 Broken Grain %
2 Moisture content %
0
Grain Dimension
Ponnmani Uma White Ponni
Varieties
Figure 1
Graph showing the quality parmeters in three varieties of paddy
REFERENCES
1. Guyer D, Tuttle A, Rouse S, Volrath S, 5. Ojehomonon VET, Adebaya SB, Ogundele
Johnson M, Potter S, Gorlach, J, Goff S, OO, Okoruwa VO, Ajayi O, Diagne A and
Crossland L and Ward E. Activation of Ogunlana O. Rice data systems in Nigeria
latent transgenes in Arabidopsis using a building a rice data system for sub- Saharan
hybrid Transcription factor. Genetics 1998; Africa (National Rice Survey 2009) by
149(2): 633-639. NCRI, NBS, NISER & University of
2. Kumar BJ. Post harvest profile of Paddy Ibadan.
/Rice 2004. 6. Hector K. Agrarian Research and Training
3. [Link] – [Link] Institute. Viability of rice processing at
4. Owens G. Cereals Processing Technology, household institute Colombo,Sri Lanka,
Woodhead Publishing Limited Cambridge, 2008.
England 2001. 7. Correa PC, Schwanz Da Silva F, Jaren C,
Afonso- Junior PC and AranaI. Physical
407
[Link] IJAPBC – Vol. 4(2), Apr - Jun, 2015 ISSN: 2277 - 4688
and mechanical properties in rice characteristics of three rice varieties during
processing. Journal of Food Engineering processing by image analysis system and
2009; 79(1): 137-142. micrometer measurement. International
8. Ghasemi Varnamkhasti M, Mobli H, Agrophysics2009; In press
Keyhani AR, Heidari Soltanabadi M, Rafiee 10. Kebbeh MS , Haefele and Fagade SO.
S and Kheiralipour K. Some physical Challenges and opportunities for improving
properties of rough rice (Oryza sativa L.) rice productivity in Nigeria Abidijan 2003 :
Grain. Journal of Cereal Science 2008; WARDA.
47(3): 496-501.
9. Emadzade B, Razavi Seyed MA and
Farahmandfar R. Monitoring geometrical
408