A Comparison between the Grain Quality Parameters of Rice Grown under Organic and Inorganic Production System

India contributes about one-third of the world acreage under rice. Rice is available in over 5000 varieties, of which Basmati rice occupies a prime position on account of its extra long superfine slender grains, pleasant, exquisite aroma, fine cooking quality, sweet taste, soft texture, length-wise elongation with least breadth-wise swelling on cooking and tenderness of cooked rice. The present work was undertaken to compare the effect of an organic and inorganic method of cultivation on the quality of rice. The results revealed higher hardness, true density and percent porosity in inorganic grains of rice. Inorganic rice had better milling quality but cooking quality was found better of organic rice as evident from higher elongation ratio and swelling rate. Organically grown foods were found to be tastier in comparison to inorganic foods as organic samples scored higher for all the parameters of sensory. Moisture content was found higher in inorganic rice. The quantity of protein was less, but the quality was better in organic crops as measured by in-vitro protein digestibility. No definite trend was seen for effect of inorganic and organic mode of cultivation on total ash, crude fiber and carbohydrate content on rice crops. Iron was found to be significantly higher in organic rice (1.32 mg/100 g); phosphorus was significantly higher in inorganic rice (112.80 mg/100 g). No significant difference was observed in manganese, cobalt, zink and copper content of the produced from an organic and inorganic mode of cultivation.