Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal

Table 1

Gel consistency and cooking characteristics of rice landraces. Results are expressed as mean . Mean in a column with the same small letters in subscript are not significantly different.

Landraces	GC (mm)	OCT (min)	WUR	GSL (%)	ER	CLBR
Aanga	^b_f	^a	^de	^a_d	^kl	^mno
Anadi Local	^a_d	^ij	^de	^b_f	^jk	^klm
Anadi Tude	^a		^_k	^def		^ijk
Baryang Masino	^b_e	^f	^f_j	^def	^def	^ghi
Bihari	^d_i	^cde	^g_l	^b_e	^ijk	^ijk
Biramful	^h_k	^jkl	^ab	^b_e	^jk	^fgh
Chiniya	4.37 ± 0.84^d_j	23.45 ± 0.02^l	4.71 ± 0.04^h_l	0.1 ± 0.00^f	1.55 ± 0.01^fgh	2.81 ± 0.02^hij
Eakle	^b_e	^c	^f_k	^a_d	^c	^hij
Gokule Mansuli	^ijk	^cd	^ef	^c_f	^cd	^fgh
Indrabeli	^jk	^i_l	^i_m	^b_f	^b	^def
Jarneli	^d_j	^kl	^cd	^c_f	^jk	^jkl
Jetho Budo	^b_h	^i_l	^a	^ab	^fgh	^ab
Jhinuwa Local	^f_k	^i_l	^f_j	^ef	^cde	^cd
Juhari	^jk	^f	^f_k	^b_f	^b	^fgh
Kalo Jhinuwa	^e_k	^fg	^g_l	^b_e	^klm	^lmn
Kalo Masino	^k	^c	^i_m	^abc	^ef	^g_j
Kalo Namdunge	^g_k	^hi	^lm	^c_f	^b	^fgh
Kathe	^a_d	^bc	^ef	^ef	^kl	^o
Lekali Marsi	^e_k	^ij	^efg	^b_f	^b	^bc
Mansara	^e_k	^c	^bc	^a_d	^efg	^fgh
Marsi	^e_k	^c	^g_l	^b_e	^def	^jkl
Pahele	^ab	^b	^j_m	^c_f	^hij	^ijk
Pahelo Anadi	^a	^jkl	^ef	^b_e	^b	^cde
Pakhe Sali	^b_g	^fg	^e_h	^c_f	^lm	^no
Pudke Dhan	^e_k	^def	^j_m	^b_f	^b	^g_j
Rato Anadi	^c_i	^ijk	^m	^ef	^cde	^fg
Rato Masino	^abc	^ijk	^klm	^a	^m	^klm
Seto Anadi	^a	^fg	^f_i	^b_e	^ef	^efg
Sobhara	^d_k	^ef	^e_h	^a_d	^cde	^fgh
Thakali Lahare Marsi	^ijk	^c	^e_h	^c_f	^a	^a
value	5.19^-08	<2^-16	<2^-16	0.0091	<2^-16	<2^-16
Sig.	<0.001()	<0.001()	<0.001()	<0.01()	<0.001()	<0.001()
LSD	3.003	2.79	0.737	1.20	2.00	0.28
CV (%)	37.36	5.35	8.52	63.06	4.15	5.97

Note: a_d: abcd.