Vol. 10, Issue 11 (2021)

Author(s):
Anam Shahab, Dr RN Shukla and Onkar Gonare

Abstract:
Rice (Oryza Sativa L.) is one of the most popular and important cereal crops. It is the staple food of more than three billion people in 39 countries, which comprises of nearly half of the world’s population. The present research study was intended to explore the comparison between two varieties of rice in that the red rice and white rice. In the red rice and white rice, five different varieties of each variety (red and white rice) are taken for analysis and comparison between two varieties are done. This study was used for comparison of red rice varieties ie. Lal dhan, Jatto, Begami, Paddy karad, Roda Dhan and white rice varieties ie Sabour Surbhit, Sabour Ardhajal, Sabour Shree, Bhagalpur Katarni respectively. The mineral composition of red rice and white rice varieties were determined. Red rice have higher mineral composition as compared to the varieties of white rice. There was increase in calcium percentage of red rice by highest value of 18.55% in Begami variety, iron percentage of red rice by highest value of 8.50% in Begami variety, magnesium percentage of red rice by highest value of 193.09% in Begami variety, zinc percentage of red rice by highest value of 8.50% in Begami variety and phosphorous percentage of red rice by highest value of302.38% in Paddy karad.