Line through Pure Line Selection Bao Yod Muang Rice in Nutritional Values

Abstract

Rice (Oryza sativa L.) is a staple food for the global population, especially in Asia. Therefore, studying its physical and chemical properties is essential for improving rice varieties to achieve higher quality. This study aimed to select Bao Yod Muang rice as a purebred variety with high nutritional value. The selection process focused on yield components such as the number of panicles/hill, panicle length, and the number of good seeds/panicle. The results revealed that the average number of panicles/hill was 10.56, the average panicle length was 27.84 cm, and the average number of good grains per panicle was 98.62. The selected rice varieties were further analyzed for quality traits, including chemical composition such as protein, fat, carbohydrate content, and alkali digestion value (1.7% KOH). Among the 16 selected Bao Yod Muang varieties, 6 exhibited outstanding characteristics and were categorized into three groups: High protein, low fat, low carbohydrate group: Bao Yod Muang No. 2 and 65. Low protein, low fat, high carbohydrate group: Bao Yod Muang No. 36, 37 and 40. High-fat group: Bao Yod Muang No. 77. The alkali digestion value ranged between 1.95-2.80 %, indicating the rice's soft texture. The selected Bao Yod Muang varieties demonstrate desirable characteristics, making them suitable for further breeding to meet specific requirements. This study provides valuable information for developing rice varieties, guiding farmers in selecting appropriate varieties for cultivation, and helping consumers make informed decisions based on nutritional quality and preferences.