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VOL. 8, ISSUE 1 (2023)
Determination of shape of different varieties of paddy of Mungeli district
Authors
H Ekka, R K Sonwani, N K Sahu, R Kumar, D Padhee, A Jangre
Abstract
Paddy (Orzya sativa L.) is the world’s most important food crop and is primary food source for over one third of the world’s population. The objectives were to analyze the shape of paddy and rice varieties in terms of roundness, roundness ratio and sphericity. Mahamaya, MTU1010, Bamleshwari, Sarna, Safri, HMT, Vishnu Bhog, and Sona Masuri which are very common varieties of rice found in Mungeli district were selected. The dimensions of paddy and rice were measured using vernier calliper and its shape was measured by projection method.1010 variety of paddy is longer in length but its kernel is smaller than kernel of Mahamaya, Bamleshwari and Sona masuri. This shows that it is not necessary that the paddy having longer size has longer kernels. The average length, width and thickness of paddy of these eight selected varieties is 8.425mm, 2.39 mm and 2.252 mm respectively and average length, width and thickness of rice kernel is 6.275 mm, 2.24 mm and 1.762 mm respectively Among selected varieties roundness values of paddy varies from 0.240- 0.360 and for rice it varies from 0.260-0.420. For paddy roundness is highest for Sona-masuri and lowest for HMT. For rice roundness is highest for Safri and lowest for Vishnu-Bhog. Results show that roundness of rice kernel is greater than paddy among all selected varieties except Vishnu Bhog and Sona Masuri. The value of roundness ratio of paddy varies from 0.080-0.150 and for rice it varies from 0.180-0.370. Roundness ratio of rice is higher than paddy among all selected varieties, which means paddy has the sharpest corner than rice. For paddy sphericity is highest for Sona-masuri and lowest for Bamleshwari. The value of Sphericity of paddy varies from 0.250-0.390 and for rice 0.250-0.774. For rice sphericity is highest for Safri and lowest for Sona masuri. Sphericity of rice kernel is greater than paddy among all selected varieties except Vishnu Bhog and Sona Masuri This study can be useful for designing of various types of processing and handling devices and equipment for paddy and its kernel.
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Pages:86-90
How to cite this article:
H Ekka, R K Sonwani, N K Sahu, R Kumar, D Padhee, A Jangre "Determination of shape of different varieties of paddy of Mungeli district". International Journal of Food Science and Nutrition, Vol 8, Issue 1, 2023, Pages 86-90
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