Study on Physiochemical & Qualitative Traits on Rice Varieties (Oryza Sativa)

This is Biotechnology project report on study of Physiochemical and Qualitative traits on some Rice Varieties (Oryza Sativa). Rice is the world’s most important food crop and a major source of food for more than half the world’s population. Rice could be a staple food for simple fraction of the population within the world. Rice could be a wholesome nutritive cereal grain that possesses uncommon dietary necessities. Rice is one in all the foremost food product crops within the world. Though is principally consumed as a full kernel however it also can function the bottom material for a good style of applications, rice contains additional calories per half-cup portion of rice than rice (USA Rice Federation, 2004). You can also Subscribe to FINAL YEAR PROJECT'S by Email for more such projects and seminar.

Rice is freed from protein and sterol and contains traces of fat and Na contents. It contains advanced carbohydrates and it's simply predigested (American Rice INC, 2004). Rice is a starchy staple food, which provides a large portion of dietary energy. The cooking and eating properties of rice are basically determined by the properties of the starch. Therefore the starch properties are an important factor for the determination of rice grain quality.

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The present study was carried out on the seven different rice varieties, collected from the different region of the Uttarakhand. The cooking, biochemical and molecular analysis was conducted on seven different rice varieties for different parameters to assess their quality characteristics. The data obtained for different parameters were subjected to statistical analyses and the results are interpreted and discussed in this project.


The present study was conducted on the physiochemical and qualitative traits of the different non basmati varieties of rice. The objective of present study was as follows:

1. To collection of the different rice varieties of Uttarakhand.
2. To estimate the physiochemical properties.
3. To analyze the qualitative characteristics.
4. To isolate and quantification of protein .
5. To isolate and quantification of DNA.

Author:- Pooja Rawat

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