Performance of Legendary Local Fragrant Rice in Bangladesh

摘要

Conventional cooking is just enough for rice hunger but, aromatic rice adds special dimension when cooked for its characteristic distinct flavor. Investigation aimed to evaluate the performance of most preferable aromatic rice cultivars in Bangladesh. Five cultivars differ significantly among them for physical, physico-chemical and cooking qualities, respectively. With the comparison of this quality Radhunipagol perform better over Basmati (checked). The use of these rice cultivars may improve the socio-economic condition for its excellent grain quality characteristics, preference and overall acceptability than that of Katarivug, Sarnalota and Tulshimala.