The study on rice germplasm showed considerable genetic variation in different quality characters analyzed. The grain length varied from 5.10 to 8.03 mm, grain width from 2.00 to 3.17 mm, cooked grain length from 7.40 to 12.37 mm, cooked grain width from 3.30 to 7.17 mm, grain elongation ratio from 1.29 to 2.02 and grain widening ratio from 1.37 to 3.32. On dry weight basis, moisture contents of genotypes ranged from 8.33 to 10.74 per cent, amylose from 0.05 to 29.6 per cent, starch from 70.37 to 82.83 per cent, GC from 53 to 100.03 mm, GT from 2 to 7, crude fat content from 2.64 to 3.76 per cent, crude protein content 8.10 to 10.32 and lysine content from 2.71 to 3.39 (g/100 g of protein). UPGMA based cluster analysis revealed the existence of two major clusters (A and B) with additional sub clusters within each major cluster in indica rice genotypes under study for grain quality data. The difference between GCV and PCV was less for all characters except GT, which indicate greater correspondence between phenotype and genotype and less environmental influence and greater role of genetic factors on expression of grain quality traits. Based on above results amylose content trait would be highly effective to be used in breeding programmes for improving cooking and eating quality.

Aim: The present study was undertaken to establish a suitable drying process for Garcinia cowa and Garcinia pedunculata fruits for maximum retention of their nutritional qualities. Methodology: Slices of three different thickness with 0.3, 0.6, 0.9 cm of G. cowa and G. pedunculata fruits were dried by sun drying, solar drying and by cabinet drying at three different temperatures (50°C, 70°C and 90°C). Results: The mean crude fat and ash content were higher in G. cowa than G. pedunculata while later was found rich in crude protein and Fe contents. Total phenol content ranged between 881.31-888.65 and 719.00-736.74 mg gallic acid equivalent 100 g-1, total flavonoid content between 89.21-90.06 and 51.00-52.54 mg quercetin equivalent 100 g-1 and mean HCA contents ranged between 3.13-3.92% and 1.84-1.99% for G. cowa and G. pedunculata, respectively. The methanolic extracts exhibited significant antioxidant activity. With lower IC50 values, G. cowa had higher antioxidant activity than G. pedunculata. Interpretation: Oven drying at 50°C and 0.9 cm slice thickness for drying resulted in better retention of total phenolic and flavonoid contents with better antioxidant activities.

The present investigation was designed to find out the nutritional potential of some local edible bamboo (Bambusa spp.) shoot species and the impact of different processing methods on it. Sliced bamboo shoot pieces were treated with soaking in water for 30 min, boiling in water for 10 min, boiling in 1% NaCl solution for 10 min, boiling in 5% NaCl solution for 10 min and steaming for 10 min. There were significant variations (P< 0.05) in ash, crude protein, total carbohydrate, minerals, ascorbic acid, phenol, flavonoid, and tannin contents. Boiling in 1% NaCl solution for 10 min was found best in retaining the nutrients with a significant (P< 0.05) reduction in cyanide content. Overall, bamboo shoots confer numerous health beneficial activities and have the potential to be used as bioactive.

Background: Millets are highly variable small-seeded annual grasses, primarily cultivated as grain crops in marginal lands. They are the sources of protein, minerals and vitamins and help in reducing the incidence of various diseases. These “Nutri Cereals” are considered as “famine reserves” and have comparable nutritional quality with that of rice, the staple food of the region. Methods: Eight millet genotypes of Assam were evaluated and compared with a standard rice variety for nutritional, antioxidant and antinutritional constituents. Standard protocols were followed for the said estimations. Result: Millets were found to have comparable proximate composition with rice. Total phenol and antioxidant activity ranged from 190.58-280.89 mg GAE/100 g and 163.07-335.73 ìg/ml, respectively. Calcium and iron content ranged from 23.62-291.87 mg/100 g and 3.83-6.52 mg/100 g on dry weight basis, respectively. Tannin, phytate P and oxalate content ranged from 53.48-136.13 mg/100 g, 193.83-663.81 mg/100 g and 4.84-13.74 mg/100 g on dry weight basis, respectively. Millets were found to be superior to the rice variety in majority of the quality traits like crude fat, crude protein, crude fibre, ash, minerals, phenol, antioxidant activity, tannin, phytate P and oxalate content and therefore may be encouraged for inclusion in the common crop sequence for cultivation.

Rice is a common food in the state of Assam, and because it is grown in arsenic contaminated soil, eating it might expose people to arsenic. Standard procedures were used while analysing arsenic content in various parts of rice plant and other biochemical indicators related to arsenic stress. In descending order, the rice plant's parts that accumulate arsenic are root, straw, leaf, husk, and grain. With a reduction in the build-up of arsenic, it was observed that the catalase activity increased, although the ascorbic acid oxidase activity, hydrogen peroxide content, malondialdehyde content, and proline content all decreased. It is clear from the current study that the amount of arsenic in the rice grain (0.094 to 0.147 ppm) is below the permissible limit prescribed by FAO/WHO, but since the local population typically eats rice three times a day, which may cause bioaccumulation so efforts can be made to check arsenic in the cooked rice as well.