A Comparative Study of Physicochemical properties, Organoleptic attributes, Cooking Quality, and Nutritional composition of selected Traditional rice varieties of Tamil Nadu
1Rashmi. J and *S. Kavitha
1*Department of Plant Biology and Plant Biotechnology, Ethiraj College for Women (Autonomous) Chennai - 600008 (India), Affiliated to University of Madras, Chennai - 600005 (India)
ABSTRACT
Traditional rice varieties (TRVs) possess significant potential to enhance nutritional quality and promote health security. This study comparatively evaluated six TRVs (Mappilai samba (MS), Karuppu kavuni (KK), Aruvatham Kuruvai (AK), Sivappu Kavuni (SK), Kattuyaanam (KY), Garudan Samba (GS) and a local rice cultivar ADT37 (LC) for their physicochemical properties, organoleptic attributes, cooking behaviour, and mineral composition.