A total of thirty-four varieties of paddy were analyzed for their physical characteristics,
milling recovery physio-chemical and chemical composition (protein and ash only). Among
the tested thirty-four varieties the range ofvalues for rough rice; size (10.28-6.96 mm) shape
(6.00-2.15); thousand kernel weight (32.30-15.70 grams). Similarly, for rice size (7.84-4.75
mm), shape (4.87-1.68), thousand kernel weight (27.18-13.93 grams). In milling analysis husk
and milling recovery varied (23.67-17.75 %) at different polishing (15.19-6.55 %). The
calculated value for husk contents the difference of weight of 1000 kernel of paddy and
brown rice (22.57-11.27 %) and the milling recovery at 7 percent polishing (76.38-69.96
%).The range value for head rice (95.50-34.00 %). Alkali spreading score ranges 7-2,
clearing score 6-1; water absorption by the milled rice during cooking 176-25 %, kernel
expansion ratio 1.54-1.03. Protein and ash content brown rice at moisture free basis ranged
9.18-6.06 and 1.49-0.95 percentage respectively.
NR-10157, NR-10165, NR-10172, NR-10188, SPTIR-81399, Pusa Basmati, Himali, Pokhareli
Masino, Khumal-2, Khumal-5, etc were long and slender varieties. Taichung-176, Chainung-
242, Yongeng-3, Chhumrong Dhan, etc were short varieties. Kasturi, Kanchan, Basmati,
Himali have sweet and aromatic flavour when cooked.
Khumal-4, Taichung-176, Chainung-242, Meghdoot, Khumal-2, Kasturi gave higher milling
recovery with higher percentage of head rice. They have also low husk content.
Himali, Kanchan, Taichung-176, Kasturi, SPTIR-81399 having higher water absorption as
well as kernel elongation ratio showed special precaution should be taken during cooking.
Radha-4,Radha-7, Radha-7, Sabitri, Masuli, Meghdoot (Radha-11), Khumal-4, Ghaiya-2,
Chaite-4 gave lower value for alkali spreading and clearing score showing high amylose
content, consequently lower water absorption properly.

A total of thirty-four varieties of paddy were analyzed for their physical characteristics,
milling recovery physio-chemical and chemical composition (protein and ash only). Among
the tested thirty-four varieties the range ofvalues for rough rice; size (10.28-6.96 mm) shape
(6.00-2.15); thousand kernel weight (32.30-15.70 grams). Similarly, for rice size (7.84-4.75
mm), shape (4.87-1.68), thousand kernel weight (27.18-13.93 grams). In milling analysis husk
and milling recovery varied (23.67-17.75 %) at different polishing (15.19-6.55 %). The
calculated value for husk contents the difference of weight of 1000 kernel of paddy and
brown rice (22.57-11.27 %) and the milling recovery at 7 percent polishing (76.38-69.96
%).The range value for head rice (95.50-34.00 %). Alkali spreading score ranges 7-2,
clearing score 6-1; water absorption by the milled rice during cooking 176-25 %, kernel
expansion ratio 1.54-1.03. Protein and ash content brown rice at moisture free basis ranged
9.18-6.06 and 1.49-0.95 percentage respectively.
NR-10157, NR-10165, NR-10172, NR-10188, SPTIR-81399, Pusa Basmati, Himali, Pokhareli
Masino, Khumal-2, Khumal-5, etc were long and slender varieties. Taichung-176, Chainung-
242, Yongeng-3, Chhumrong Dhan, etc were short varieties. Kasturi, Kanchan, Basmati,
Himali have sweet and aromatic flavour when cooked.
Khumal-4, Taichung-176, Chainung-242, Meghdoot, Khumal-2, Kasturi gave higher milling
recovery with higher percentage of head rice. They have also low husk content.
Himali, Kanchan, Taichung-176, Kasturi, SPTIR-81399 having higher water absorption as
well as kernel elongation ratio showed special precaution should be taken during cooking.
Radha-4,Radha-7, Radha-7, Sabitri, Masuli, Meghdoot (Radha-11), Khumal-4, Ghaiya-2,
Chaite-4 gave lower value for alkali spreading and clearing score showing high amylose
content, consequently lower water absorption properly.