Virtual Conference
Nutrition 2022

Nazmul Hoque

Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Bangladesh

Title: Grain physical properties analysis of some improved rice varieties

Abstract

Physical characteristics of rice grains from eight Boro rice varieties were investigated: BRRIdhan50, BRRIdhan63, BRRIdhan74, BRRIdhan84, BRRIdhan88, BRRIdhan89, BRRI dhan96, and BRRIdhan100. In September 2021, a Completely Randomized Design with three replications were used in the Department of Agriculture's laboratory at Bangabandhu Sheikh Mujibur Rahman Science and Technology University Gopalganj. The grain's physical dimensions (length, width, thickness, and equivalent diameter) were determined, as well as its grain surface area, sphericity, aspect ratio, volume, bulk density, solid density, porosity, and 1000 grain weight. The physical characteristics of the rice varieties differed significantly, according to the findings. The rice grains were extra-long in length, with a length-to-width ratio of 3.18 to 6.20. BRRIdhan100 had the lowest mean value for grain length (8.05 mm), thickness (1.55 mm), equivalent diameter (2.97 mm), surface area (25.23 mm2), volume (10.77 mm3), solid density (0.62 g/cm3), porosity (22.95 percent) and 1000 grain weight among the eight rice varieties (15.33 g). In contrast, BRRIdhan74 had the highest grain width (2.87 mm), thickness (1.95 mm), equivalent diameter (3.75 mm), surface area (58.01 mm2), aspect ratio (0.31), volume (37.39 mm3), and 1000 grain weight (30.33 g). Pearson correlation revealed the highest positive significant correlation of grain width with thickness, equivalent diameter, grain surface area, sphericity, aspect ratio, volume, bulk density, solid density, porosity, and 1000 grain weight, ranging from r = 0.791 to r = 0.980 (at p ? 0.05 and p ? 0.01). Surface area, sphericity, aspect ratio, and bulk density all had positive significant correlations (at p ? 0.01) with grain thickness, with correlation values ranging from r = 0.909 to r = 0.962. Physical dimensions of rice grains had a positive significant relationship with other physical properties of rice grains. The findings of this study will be useful in rice breeding to improve grain quality, as well as in designing postharvest processing and storage facilities based on varietal differences in rice varieties.

Biography

Nazmul Hoque is an Assistant Professor in the Department of Agriculture. He was the chairman of the Dept. of Food and agro-process engineering of Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Bangladesh. He completed his Ph.D. at the age of 34 years from Bangladesh Agricultural University. He also earned M.Sc. From Kochi University Japan in Biological Control of Pest for pesticide free crop production.  He co-supervised many post graduate students in different discipline. He has near about 30 publications including book chapter published from Taylor & Francis, CABI, those have been cited several times and he has presented abstract and papers in some national and international conference as invited speaker. He has been serving as reviewer of several reputed journals. He has also earned some national and international award and training in his academic and professional career. As a geneticist, plant breeder and molecular evolutionary biologist, he discovered the pathway of origin of Bangladeshi indica rice and also developed some zinc and iron enriched advanced rice lines and varieties for non-stress and stress environment growing condition. He also worked as a senior scientist, principle scientific officer in some international and national projects as representative of national research institute. He also developed many national and private companies’ laboratory, gene bank, molecular lab grain quality research and development facilities at different research institutes and universities.  
His future research interest is to develop nutrient rich crop varieties with improve grain quality that will fulfill the need of plant breeders, crop growers, food processing industries and consumers of all over the world.