Quality of grain Ppt.Final

Slide 1: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Quality analysis of Rice-its past, present and futureby T.B.Bagchi (Scientist, BPES)

Major Nutritional quality of rice grains(per 100g) : 

Major Nutritional quality of rice grains(per 100g) Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 4: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) *Black/purple rice only (Eggum et al 1981) **Gregorio et al 2000

Slide 5: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Hull (20% of rough rice) =Lemma +Palea (Lignified and brittle) Bran= Pricarp (mature,ripened overy wall) Seed coat (thick cuticle, Inner layer of inner integument, pigmented) Nucellus (2.5µm thick, week bond between seed coat and nucellar cuticle) Aleurone layer (outermost layer of endosperm ) (triploid). Two types: (1)around starchy endosperm, consists of membraneous protein bodies & Lipid bodies & have phospholipid membrane (2)surrounding embryo, have fewer lipid bodies and lack protein bodies. Embryo (consist of scutellum & embryonic axis) three classes of parenchyma cells (a) e-dense inclusion on protein bodies and lipid bodies scattered in cytoplasm (b)PB with or without e-dense inclusion and peripheral lipid bodies. (c)Cell lacking PB & having peripheral lipid bodies. Endosperm (Sub alurone layer: smaller starch granules but richer PBs & LBs and central region) * (3 types PBs: (a)Large spherical ,e-dense centre, pepsin hydrolysis & pertly by alk-protease, prolamin-rich PB 1 (b)Small spherical PB, complete digestion by pepsin & pronase. (c) Subalurone crystaline PBs: homogeneous, rich in glutelin(PBll).

Central portion: : 

Central portion: Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Chalky portion are present in the endosperm of some nonwaxy rices. Chalkiness is due to losse packing of starch granules. In waxy rice starch granules are compound and closely arranged and have micropores in inside and hollows on outer surface. Rice Processing : Dehulling (separat husk & form brown rice) Milling (produce white rice & bran, polish consisting pericarp, seed coat, nucellus, aleurone layer, subaleurone layer of endosperm & germ White rice

How grain is formed? : 

How grain is formed? Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Endosperm starch comes from photosynthates Grain protein comes from translocation of accumulated plant N2.So N2 application at flowering stage increase photosynthetic rate of flag leaves and improve grain filling percent. Free sugars increases at 9 DAF(max. rate of starch accumulation).AC increases from9% at 5 DAF to 18.5% at 17 DAF Free amino acids increased in developing grain up to 8-12 DAF and then decrease. RNA & protein also increased and leveled off by 16 DAF. Glutelin & globulin began to accumulate by 5 DAF and prolamin by 10 DAF.

Slide 8: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Max. level of poly A RNA at 11 DAF Nuclear DNA is highest in 18-d grain. Nonstarch lipid increased up to 12DAF but starch lipid increases up to 20 DAF. Neutral lipids accumulated up to 16 DAF but phospho and glyco lipids optimum by 10-12 DAF. Granule bound starch synthase increase progressively but soluble starch synthase decreased during grain development. α and β amylase maximum at 14 DAF but debranching and branching enzyme maximum at10-12 DAF. Protease and RNAse increased upto 12 DAF and then decreased. Lipase and Lipooxigenase max. at 12 DAF and level off at 20 DAF.

Quality Assessment of Rice grain : 

Quality Assessment of Rice grain Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Physical Characteristics: Moisture Content Bulk Density Grain size and shape Translucency/chalkyness Milling Properties Grain Hardness & Tensile strength Degree of Milling Rancidity tests

Slide 10: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Physicochemical Characteristics: Apparent Amylose content Alkali spreading Value Gel consistancy Protein content Free sugar,Free amino acids and Mg-K ratio Cooking Quality: Water Uptake Volume Expansion ratio Kernel length after cooking Elongation ratio

Moisture Content : 

Moisture Content Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Oven dry 2-3g rice flour at 130º C for 1 min. MC= 13% for storage and grinding.

Bulk Density : 

Bulk Density Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Wt. of known volume of rough rice (US rice industry, Webb 1985) Measure of foreign material present, amount of unfilled, shriveled and immature grains. Avarage BD of rough rice is 0.58 kg/L.

Grain size and shape : 

Grain size and shape Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Length to Breadth ratio -stable varietal property Japonica-short and bold Indicia -long and slender

Translucency/chalkyness : 

Translucency/chalkyness Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Endosperm opacity or white belly Opaqueness has an overall chalky texture caused by interruption of final filling of the grain. Loosely packed starch cells. Scale: 0=none,1=small(10%), 5=medium(10-20%) and 9=Large(>20% of the area) (Juliano,1985)

Milling Properties : 

Milling Properties Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Head Rice Recovery(at least 75% of whole grain) Hulling % Milling %

Grain Hardness & Tensile strength : 

Grain Hardness & Tensile strength Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Kiya hardness tests plunger used for measuring breaking hardness(4-6kg) and crushing hardness (7-10 kg). Perboil increase hardness by 6-12 kg and 14-17 kg respectively.

Degree of Milling : 

Degree of Milling Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Amount of bran removed in milling process Measured by whiteness meter or amount in weight of bran removed

Rancidity tests : 

Rancidity tests Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Rancidification is the decomposition of fats, oils and other lipids by hydrolysis or oxidation, or both.

Apparent Amylose content : 

Apparent Amylose content Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Classified as : Waxy (1-2%) Non waxy (>2%) Very low (2-9%) Low (10-20%) Intermediate (20-25%) High (25-30%) High amylose High volume expansion, dry and flaky during cooking, hard upon cooling

Alkali spreading Value ( by1.7% KOH) : 

Alkali spreading Value ( by1.7% KOH) Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Gel consistency : 

Gel consistency Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Rice flour(100mg) in culture tube Add 0.2ml 95% Et-OH, 0.03% Thymol blue & 2ml 0.2N KOH Boiling water bath for 8 min & Cooled Total length(mm) of blue gel Classification

Protein content : 

Protein content Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Kjeldhal digestion method(crude protein). Increase protein content increase hardness and reduce stickiness of cooked rice.

Free sugar,Free amino acids and Mg-K ratio : 

Free sugar,Free amino acids and Mg-K ratio Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Free sugars:6.4-6.5% in bran &0.25-0.52% in milled rice. Non reducing :Sucrose, Raffinose; Reducing: Glucose & Fructose; These affects the taste of boiled japanese rice. Mg-K ratio related with stickyness of rice. Brown rice: Glu, Asp,Val,Met,Ser,Lys,Arg,GABA (flavour),Tyr,Gln,Thr.

Cooking Quality : 

Cooking Quality Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Water uptake ratio= weight of cooked rice/weight of raw rice Water uptake=

Grain quality types : 

Grain quality types Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Waxy Rice (generally Low GT, soft GC, 0-2% AC) Very low amylose rice(Usually high GT,5-8% AC) Low amylose rice(Japonica & some Indica, Low GT, Century patna 231, Low AC) Intermediate-amylose rice(inter. –high GT, Int.AC) High amylose rice Aromatic rice (2-Acetyl-1-pyrroline & alcohol/aldehyde) Pigmented rice (Red, purple or black pericarp, Anthocyanin)

Grain quality assessment at past : 

Grain quality assessment at past Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 27: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 28: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 29: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 30: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 31: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 32: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 33: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 34: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 35: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 36: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 37: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 38: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 39: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 40: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Various Endosperm Mutants : 

Various Endosperm Mutants Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Carbohydrate mutants: Waxy Dull White core Opaque Floury Crumbly Sugary Shrunken Low phytic acid Phytic acid

Slide 42: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Protein Mutant: Low glutelin Endosperm storage protein High lysine The per day/kg body wt., infants (3–4 months) 103mg, children (2 years) 64mg, older children (10– 12 years) 60 to 44, adults 12. For a 70 kg adult, 12 milligrams of lysine per kilogram of body weight is 0.84 grams of lysine. Low allergenic protein Soybean glycinin

Slide 43: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Lipid Mutant: Lipooxigenase-3 free Fatty acid composition and high oil Defatted rice bran

Slide 44: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Micronutrient dense mutant: High Fe and Zn Vitamin A Golden Rice is a genetically modified rice :high levels of beta carotene & related compounds. converted into crucially needed Vitamin A and thus helps for night blindness in humans. Golden rice developed for rich world considering the craze of neutraceuticals.

Future of Rice Quality : 

Future of Rice Quality Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) New grain quality parameters have to be considered: Antioxidative property, Total lipid, γ-oryzanol, Anthocyanine , crude fiber. Utilization of by products. Elimination of storage problem of brown rice and its processing methods. Elimination of aflatoxin contamination, allergen, Trypsin inhibitor, Lectin, Oryzacystatin and heavy metals and lower phytic acid. Making functional foods / Nutraceuticals : Diatery phytoestrogens like isoflavones, lignans through rice (2-8 mg/kg)

Slide 46: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Golden rice was created by Ingo Potrycus of Institute of plant Science at Swiss Federal Institute of Technology and Peter Beyer of University of Freiburg through Trnsgenic development of beta-carotene rice. What are the gene? Psy (phytone synthase) from daffodil Crtl from soil bacterium Erwinia uredovora Original golden rice was called SGR1 1.6µg/g carotenoid in GH condition. Golden rice: a challenge and future prospects

Slide 47: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Golden rice has been bred with local rice in Philippines, Taiwan and Amrican rice cultiver Cocodrie and field trial at Louisiana State University Agriculture Centre,2004. Syngenta produce “Golden rice 2”. (Combine psy from maize with crt 1)-23 times more carotenoid than golden rice. 2005, Peter Beyer improve golden rice by increasing bioavailability of pro-vit-A, Vit-E, Fe, Zn and improve protein quality through genetic modification.

Slide 48: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Problems: It is not natural. How much would remain after cooking Anti-GMO activist WHO malnutrition expert Francesco Branca : “To grow carrots or certain leafy vegetables are, for now, more promising ways to fight the problem.”

Slide 49: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) What should we do? Screening of rice varieties or germplasms for high beta-carotene. Traditional or marker assisted breeding for high beta carotene-rice.

Slide 50: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) “Improve the lives of the poor by providing either better quality food or increased income”-D.G., IRRI Thank you

Slide 51: 

Aflatoxins are naturally occurring mycotoxin that are produced by many species of Aspergillus a fungus, most notably A falvus and A paraciticus . Aflatoxins are toxic and among the most carinogenic substances known. After entering the body, aflatoxins may be metabolized by the liver to a reactive epoxide intermediate or be hydroxylated and become the less harmful aflatoxin M1. Lectins are sugar-binding proteins that are highly specific for their sugar moieties. They play a role in biological recognition phenomena involving cells and proteins

Slide 52: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR) Phytic acid (known as inositol hexakisphosphate (IP6), or phytate when in salt form) is the principal storage form of phosphorus many plant tissues, especially bran and seeds. Phytate is not digestible to humans or nonruminant animals, however, so it is not a source of either inositol or phosphate if eaten directly. Moreover, it chelates and thus makes unabsorbable certain important minor minerals such as Zn and Fe, and to a lesser extent, also macro minerals such as Ca and Mg.

Slide 53: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 54: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 55: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 56: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 57: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 58: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 59: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 60: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 61: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 62: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 63: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 64: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 65: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 66: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 67: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 68: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 69: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 70: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 71: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)

Slide 72: 

Central Rice Research Institute, Cuttack, Orissa Indian Council of Agricultural Research (ICAR)