RICE QUALITY: GERMINATION, TRAITS, AND NUTRITIONAL ANALYSIS

Abstract

     Rice (Oryza sativa L.) is a crucial staple food for over half of the global population, playing a vital role in the diets of many Asian and African countries. As the third largest cereal crop worldwide, rice holds significant economic and cultural importance, especially in major producing regions like China, India etc. This review explores the origin, evolution, and global distribution of rice, with a focus on India, where diverse indigenous and high-yield varieties flourish due to the region's rich cultural history and varied climatic conditions. The review emphasizes the importance of rice quality assessment, highlighting key parameters such as germination, morphometric characteristics, cooking properties, functional attributes, and proximate composition. Germination tests are essential for evaluating seed viability and vigor, influenced by factors like temperature and stress conditions. Morphometric analysis determines grain quality, impacting milling, cooking, and consumer preferences. Cooking properties, including water uptake ratio and kernel elongation, significantly affect rice's marketability and consumer acceptability. Functional attributes like water absorption and oil absorption index are crucial for culinary versatility. Proximate composition analysis reveals rice as a rich source of carbohydrates, proteins, and fats, with variations influenced by environmental conditions. The review underscores the need for developing high-yielding, nutritious rice varieties to meet growing demand and ensure food security in the face of changing environmental conditions.