Evaluation of Nutritional Quality of Some Rice Varieties Grown in Assam

Authors

  • Department of Agricultural Chemistry and Soil Science, Assam Agricultural University, Jorhat
  • Department of Agricultural Chemistry and Soil Science, Assam Agricultural University, Jorhat

Abstract

Rice forms the staple food of majority of people not only in India but in many of the East Asian countries. It is the major source of calories and to some extent of protein and minerals. Many workers have reported rice to be the poor source of protein but its nutritional quality has been found to be markedly superior to that of wheat and other cereals. It has been established that chemical composition of a rice grain is influenced by various factors, such as genetics, location, season, etc. Of these genetics play an important role in determining the chemical or physical characteristics of a plant and its products.

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Published

1978-02-01

How to Cite

Dutta, L., & Barua, J. N. (1978). Evaluation of Nutritional Quality of Some Rice Varieties Grown in Assam. The Indian Journal of Nutrition and Dietetics, 15(2), 42–47. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12135

Issue

Section

Original Articles