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Chemical and nutritional composition of traditional rice varieties of Karnataka
Journal of Pharmacognosy and Phytochemistry · 2020 · Vol. 9(5) · pp. 2300–2309
Gopika C. Muttagi✉(Chhattisgarh Kamdhenu Vishwavidyalaya)Usha Ravіndra(Chhattisgarh Kamdhenu Vishwavidyalaya)
Abstract
Rice (Oryza sativa L.) is a very popular food crop in the world. Easy digestibility and nutritional properties, rice is highly preferred over other cereals. Evaluation of twenty traditional rice varieties grown in Karnataka, as a dehusked grain was performed with respect to chemical and nutritional characteristics. Traditional rice varieties varied significantly (p
Agricultural Economics and PracticesRice Cultivation and Yield ImprovementFood Science and Nutritional StudiesOryza sativaCropAgronomyStaple foodChemical compositionBiologyComposition (language)BiotechnologyMathematicsAgriculture
Funding
- University Grants Commission
Citations
19
FWCI
4.67
field-weighted impact
References
33
Percentile
96%
vs. same field & year
Citations per year
References
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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