D. R. Sood ¹, A. P. Singh ¹, Shilpa ²

Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hissar - 125004, IN
2 Veterinary Pathology, SKUAST, R.S. Pura, Jammu - 180012, IN

Abstract

Rice (Oryza sativa.L.) is an important stapie crop of the world and mainly consumed in the form of whole grains. The rice obtained from freshly harvested paddy is less suitable for processing and culinary utilization. The cooking and eating properties of rice change dramatically with its storage after harvest and this phenomenon is called ageing of rice. It is a common practice to age the freshly harvested rice at least for six months before consumption. Basmati rice is valued highly in many parts of the world and is preferred over non-basmati, because after cooking, they are soft, non sticky, possess pleasant exauisite aroma, elongate extremely lengthwise with least breadth-wise swelling on cooking.

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D. R. Sood ¹, A. P. Singh ¹, Shilpa ²

Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004, IN
2 Department of Veterinary Pathology, SKAUST, R.S. Pura, Jammu, IN

Abstract

Rice (Oryza sativa L.) is the most important staple food crop of India. Global production of rice has doubled between 1996 and 1990 by adopting high yielding varieties and improved farming methods leading to green revolution, but to meet food demands of burgeoning population, there will be need for 60 per cent more rice production by 2020.

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D. R. Sood ¹, A. P. Singh ², K. R. Gupta ³, Shilpa ⁴

Affiliations
1 Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
2 Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
3 Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
4 Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, IN

Abstract

Rice (Oryza sativa L.) occupies the enviable prime place among food crops. Increasing productivity and sustained production of rice are critical for food and nutritional security. Rice is consumed largely in the cooked form and is also nutritious and hypoallergenic which make rice products staple food ingredients. It is also used in many value added products due to some of its unique functional properties such as flavour carrying capacity and hypoallergenity. It is a common practice to age the freshly harvested rice at least for six months before consumption.

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S. C. Gupta ¹, A. Rekib ¹, P. R. Sreenath ¹, A. P. Singh ¹, N . C. Verma ¹

Affiliations
1 Division of Plant Animal Relationship, Indian Grassland and Fodder Research Institute, Jhansi, Uttar Pradesh, IN

Abstract

The capacity of a herbage to support animal production depends upon its nutritive value, for which Total Digestible Nutrients (TDN) and Digestible Crude Protein (DCP) contents constitute the most useful indices.

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