Sison, M.E.G.Q. and Gregorio, G.B. and Mendioro, M.S.
(2006)
The effect of different milling times on grain iron content and grain physical parameters associated with milling of eight genotypes of rice (Oryza sativa L.).
Philippine Journal of Science, 135 (1).
pp. 9-17.
Abstract
The effect of different milling times on its iron content were determined using eight genotypes of rice (Oryza sativa L.): Azucena, IR74796-3B-34-1-1, IR75399-2B-4-2-1, IR68144-23-2-2-3, PSBRc 28, IR71684-36-3-3-2, IR76528-18-2-2-2-2, and IR64. The eight genotypes of rice were grown in the field and, after harvesting, the samples were prepared for milling.The milling times used were as follows: 0, 10, 20, 30, 40, 50, 60, and 70 sec. Iron content and
physical parameters like total milled rice, percent milling ratio, weight of head rice, percent
milling recovery, whiteness, transparency, and milling degree were obtained. The experiment
was laid out in a two- factorial strip plot design. Analysis of variance (ANOVA) showed that
the effects of variety, milling time, and interactions of both were highly significant. As milling
time increased, iron content in grains decreased along with total milled rice and head rice.
IR71684-36-3-3-2, IR68144-2B-2-2-3, and IR76528-18-2-2-2-2 had the highest iron content for
all milling times. Grain whiteness, transparency, and milling degree increased with milling time.
Correlation analysis showed that whiteness, transparency, and milling degree were negatively
correlated with grain iron content. Genetic variability observed in the genotypes suggest that
combining the desirable grain characters of improved varieties like IR64 with high iron content
in grains is attainable.
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