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Received: 10th April 2021; Accepted: 12^th May 2021

Abstract

Rice (Oryza sativa L.) is the only cereal crop cooked and consumed mainly as whole grains, and quality considerations are much more important than for any other food crop. Nevertheless, rice-grain quality depends not only on genetic background, but also on soil and climatic conditions, agronomic treatments during rice growth and development. Levels of nitrogen more easily affects rice growth and rice grain quality. A field experiment was conducted in split plot design comprised of thirty-two rice genotypes as main plots and four N levels (N0 (control), N1 (50 % RDN), N2 (100 % RDN) and N3 (150 % RDN) as sub-plots with three replications to assess the grain quality and cooking properties of rice. Highest grain yield were recorded at N3 (180 kg ha-1) by most of the rice genotypes, except AS 12051, ACK 14004, CB08702, CB 13539 and PM 12009 which have not responded for higher dose of nitrogen (180 kg ha-1). Kernel length and kernel breadth before and after cooking was significantly influenced in the rice genotypes. EC725224 (G32) exhibited highest mean length of 7.10 mm before cooking which elongated to 10.47 mm after cooking. All the rice genotypes showed a kernel breadth of less than 2.0 mm and considered as best. The highest mean amylose content of 26.11 % was obtained from the genotype TM09135 (G26) followed by EC725224 (G32) which recorded the mean amylose content of 24.91 % in rice.