Performance of Legendary Local Fragrant Rice in Bangladesh
Rajesh Chakraborty *
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
Tuhin Suvra Roy
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
Md. Quamruzzaman
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
Niranjan Bandopaddhya
Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
Md. Golam Rasul
Department of Plant Pathology, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
*Author to whom correspondence should be addressed.
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.
Keywords: Basmati, Radhunipagol, physical, physico-chemical, cooking traits