Table of Contents

Chapter 1

Introduction.  …………………………………………………………1-3

Chapter 2                  

Review of literature……………………………………………….4-8 

2.1       Rice quality

2.2       Consumer demand for quality

2.3       Physical attributes

2.4       Chemical attributes

2.5       Cooking eating and pasting characteristics

2.6       Rice proteins; isolation, enzymatic modification and characterization

2.8       Rice DNA; isolation, enzymatic modification and characterization

Chapter 3        

 Materials and methods……………………………………………..9-17

3.1       Plant materials

3.2       Cooking, eating and pasting characteristics

                          3.2.1                Physical characterization

                          3.2.2                Chemical traits

                          3.2.2.1             Alkali spreading value

                          3.2.2.2             Gel consistency

3.3       Chlorophyll estimation

3.4       Isolation of genomic DNA

3.5       Agarose gel electrophoresis

3.6       Rice protein isolation and quantification

Chapter 4                  

Result and discussion……………………………………………..18-28

4.1 Cooking quality

                          4.1.1       Physical characterization

                                       4.1.2       Chemical traits

                                 4.1.2.1  Gel consistency

                                 4.1.3.2   Alkali spreading value

4.2       Chlorophyll quantification

                     4.3    DNA extraction from young leaves

4.5        Protein contents extracted from milled grain

                       Chapter 5

                       Summary………………………………………………………….….29

                       Chapter 6

                       References……………………………………………………..….30-34