Physico-Chemical and Cooking Quality of Indica and Japonica Rice Hybrids

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Locally produced rice cultivars in Kenya have poor culinary qualities therefore, urban consumers prefer imported rice. The imported rice is expensive and unaffordable to the rural poor. Therefore, improving the culinary qualities of the local rice cultivars will increase their consumption and competitiveness in the local market. The objective of this study was to determine the physico-chemical and cooking quality of crosses between japonica and indica rice. Seven F2.3 families were selected from segregating populations and evaluated for two seasons. The physical quality parameters determined were grain length grain shape while the chemical and cooking qualities were alkali spreading value, gelatinization temperature, gel consistency, aroma, and cooking time. The data for the grain quality was subjected to analysis of variance using GENSTAT 15th edition. The results showed that the F2.3 families of NERICA 4 x MWUR 4, NERICA 4 x NERICA 1 and NERICA 10 x KUCHUM exhibited slender grain shape while NERICA 4 x MWUR 4, NERICA 4 x NERICA 1 and WAB-56-104 x NERICA 4 had soft cooked texture and recorded low gelatinization temperatures of 55 to 69oC and cooked fast in 22.3 to 23.3 minutes. The F2.3 families of WAB-56-104 x NERICA 4, NERICA 4 x MWUR 4, MWUR 4 x NERICA 4 and CG 14 x NERICA 10 had mild aroma while NERICA 4 x NERICA 1, NERICA 13 x K45 and NERICA 10 x KUCHUM were non-aromatic. Therefore, the F2.3 families of MWUR 4 x NERICA 4, NERICA 4 x NERICA 1 and WAB-56-104 x NERICA 4 had better cooking and physico-chemical quality. However, the check variety Basmati 370 was outstanding for physical grain quality and aroma compared to the non-Basmati rice genotypes suggesting that Basmati 370 has implication for future breeding. The negative and positive correlations among the grain quality traits indicated that efforts aimed at selecting rice varieties with improved cooking qualities should warrant the consideration of the physico-chemical properties of rice grain. Thus there is need to advance these F2.3 families to F6 or F7 in order to ascertain their culinary qualities.


Aroma, correlation, physico-chemical quality, grain quality, Oryza sativa


Cite this paper

Yuga Mario, John Kimani, Paul Kimani, James Muthomi, Florence Olubayo, Felister Nzuve. (2019) Physico-Chemical and Cooking Quality of Indica and Japonica Rice Hybrids. International Journal of Agricultural Science, 4, 35-44


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