Variability in Nutritional Composition, Kernel Morphology and Cooking Quality of Selected Rice in Xingan Meng from Northeast China

• Main Authors: Zhu Hong, Liang Ke-hong, Qiu Ju, Wang Jing, Ji Zhi-yuan
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/49/e3sconf_astfe2020_02024.pdf

Paddy rice cultivation expanded in Northeast China, and Xingan Meng of Inner Mongolia is an emerging area of rice production area. The goals of this study: i) to investigate varietal differences in levels of nutritional quality, kernel morphology and cooking quality and ii) to identify clusters of rice samples from Xingan Meng, northeast part of China. Research was conducted in Xingan Meng, China during the 2019 rice-growing season. The nutritional quality (energy, protein, carbohydrate, lipid, amylose, ash, Ca, Na, Fe, Zn, Mn), cooking quality (alkali spreading value, gel consistency) and kernel morphology (length, width, length width ratio, chalky rice percentage, chalky rice degree) were analysed. Significant difference were found across all traits. The largest variation was found for Mn, followed by Ca, Fe and Zn content. Four principal components were found that accounted for 95.14% of overall variability. Cluster analysis sorted the rice sample into four clusters based on nutritional quality, kernel morphology, and cooking quality. The findings of this study can support to demonstrate the quality of rice from Xingan Meng, northeast part of China.