Properties of Some

Traditional Rice Varieties of Sri Lanka

Industrial Technology Institute, Regional Rice Research and

363, Bauddhaloka Mawatha, Development Centre,
Colombo 07, Department of Agriculture,
Sri Lanka. Bombuwala,
Sri Lanka.
ISBN 978-955-8394-18-2
Published in 2011 by the Industrial Technology Institute and the
Department of Agriculture.
Sri Lanka

All rights reserved

This book was prepared at the Audio Visual Centre of the Department of
Agriculture by Ms. W.G. Sandamali Karunarathna and Printed by
Industrial Technology Institute, Colombo 07
 Foreword

Rice is the staple food of Sri Lanka and the country is almost self
sufficient at present, having achieved production levels of 4.3 mMT in 2010.
Today rice is cultivated over Twentyeight percent of the total arable land in the
country. Breeding new improved varieties of rice by the Department of Agriculture
in Sri Lanka, so far have been focused on enhanced yield per unit area, pest and
diseases resistance, morphological characters and abiotic and biotic tolerance or
resistance and milling, cooking and eating qualities. Annual percapita consumption
of rice averages around 120kg. Since rice reaches every household and is popularly
consumed by the people, it could be used as an effective vehicle to combat nutrient
deficiencies such as iron deficiency anemia. Non communicable diseases such as
diabetes, cancers etc. are on the increase amongst the population. This study
attempts to develop rice cultivars with improved nutritional and health promoting
functional properties through bio-fortification.

The study is planned to be carried out in two phases;

1. Development of a database on traditional cultivars of rice grown in Sri Lanka
which includes the morphological characteristics, physical, chemical, sensory
characteristics and health promoting aspects of rice.
2. Selection of parent cultivars from the above study and breeding of rice to
incorporate the selected health promoting properties.

The rice varieties were grown in Randomized Complete Block Design

with two replicates at Regional Rice Research and Development Centre (RRRDC),
Bombuwala and Rice Research and Development Institute (RRDI), Batalagoda,
during 2006 yala season and 2006/07 maha season. The yield, agronomic traits
and physical properties of rice grains were done at RRRDC, Bombuwala. Rice
grains from each plot were supplied to Industrial Technology Institute from both
locations for conducting the analytical studies on sensory characteristics and health
promoting aspects of rice. This booklet presents the morphological, physical,
chemical, sensory characteristics and health promoting aspects of rice varieties
studied. The following post graduate research programmes were carried out as a
result of this study.
a) Bio availability of iron in some locally grown rice
b) Glycemic indices in some rice varieties in Sri Lanka
c) Antioxidant properties of some rice varieties in Sri Lanka
d) Selection of rice varieties suitable for rice based food products
List of Communications and Publications, generated from this study are given in
pages 58-60
 Acknowledgements

The project team wishes to acknowledge the financial support

given from Government of Sri Lanka as a treasury grant to Industrial
Technology Institute (ITI) during 2007 – 2009 to carry out this systematic
study on “Health promoting functional properties of Rice”. The valuable
guidance obtained from Director ITI and Director Rice Research and
Development Institute (RRDI), Batalagoda is highly appreciated. As this is a
collaborative study between the Department of Agriculture and the Industrial
Technology Institute, the project team wishes to thank the Director General of
Agriculture for granting permission to carry out the field experiments at the
Regional Rice Research and Development Centre (RRRDC), Bombuwala and Rice
Research and Development Institute (RRDI), Batalagoda. Mrs. Y. J. K. Mithrasena
and Mrs. A. S. P. Pushpakumari, Research Officers at the RRRDC, Bombuwala
are acknowledged for providing data on pest and diseases of rice varieties.
Dr. M.W. W. Weerakoon, Research officer at the RRDI is acknowledged for his
support extended to us by conducting the experiments at RRDI, Batalagoda. Head,
Food Technology Section ITI, is acknowledged for making the facilities available
in the Food Technology Laboratory for analytical work and the continuous support
given to complete this study. Guidance given for this project by Dr. D. Sumith
De Z Abeysiriwardena, Senior Consultant (Research), CIC Agribusiness Centre,
Palwehera is highly appreciated. The services provided to make this publication in
a very attractive manner by the Audiovisual Centre and Press of the Department
of Agriculture, Gannoruwa are gratefully acknowledged. Miss. H. P. Dhanushika
Niroshani, Research student, ITI is highly appreciated for her kind continuous
support given to make this booklet.
 Special notes

The data reported are on brown rice (whole grain). Polished rice (degree of
polishing 8-10%) is normally consumed by general public. Based on Iron levels
and other nutritional factors a few varieties were selected for the analysis of dietary
fiber and starch hydrolysis rate (invitro) which is an indicater of Glycemic response.
Antioxidants were determined in the methonolic extract of bran followed by
spectrophotometric method. Related references are given. A significant difference
in the protein content was observed when the same rice variety was grown in
different locations ie. RRDI, Bathalagoda and RRRDC Bombuwela.

Rice varieties namely Kalubala Wee, Pachchaperumal, Dahanala, Rathu

Heenati, Kattamanjal (Manchalallergy) and Rathel with relatively high iron and
protein levels are of high nutritional value and good for anemic conditions. These
varieties could be recommended for pregnant and lactating mothers and the
children.

Rice varieties such as Kalubala Wee, Pachchaperumal, Rath suwandal and

Kaluheenati with high antioxidant levels are expected to have health promoting
effects in reducing the prevalance of noncommunicable diseases.

Rice varieties such as Suwadal, Masuran, Dikwee and Gonabaru with low
starch hydrolysis rate (indication of glycemic index) will be suitable for diabetic
patients due to the low invitro digestion rate. High susceptibility for lodging and
low yield potential are reported to be the main drawbacks when traditional varieties
are grown in farmers’ fields. If traditional varieties are promoted for cultivation,
it is advisable to grow them in marginal rice lands taking some precautions to
avoid touching of the panicles to the muddy soils. In future the Department of
Agriculture must pay attention to develop biofortified improved varieties for the
above traits to feed the nation with nutritionally superior health promoting rice.
 Project Team

Industrial Technology Institute Regional Rice Research and

Colombo Development Centre, Bombuwela

Researchers Researchers

Ms. Damitha Rajapakse Dr. (Ms.) Amitha P. Bentota

Project Leader and Project Co-ordinator and
Senior Research Officer Senior Research Officer

Dr. G. A. S. Premakumara Dr. (Ms) S.M. Wijesundara,

Head, Herbal Technology Section Research Officer

Ms. Theja Herath

Senior Research Officer

Dr. (Ms) Nandani Ediriweera - project Advisor (Former Consultant Agro

Food project funded by Government of Japan and Former Head Agro and
Food Technology Division of Industrial Technology Institute)

Research Students Other Officers

Mr M. J. M. Fari Ms. G. P. Mahavithanage

Ms. W. K. S. M. Abeysekera
Mr. G.J. Haputhanthri
Mr. H. A. P. Padmananda
Ms. D. D. Edirisooriya
Mr. V. V. Gunasekara
Agriculture Monitoring Officer
Ms. U. K. D. N. N. Ranathunga
Programme Assistant

 Contents

Page
1. Methodology 01
2. Data on Rice Varieties
2.1 Batapolal 06
2.2 Beheth Heenati 08
2.3 Dahanala 10
2.4 Devaraddari 12
2.5 Dik Wee 14
2.6 Goda Heenati 16
2.7 Gonabaru 18
2.8 Herath Banda 20
2.9 Hondarawala 22
2.10 Kahata Wee 24
2.11 Kalu Bala Wee 26
2.12 Kalu Heenati 28
2.13 Kattamanjal 30
2.14 Kottayar 32
2.15 Madathawalu 34
2.16 Masuran 36
2.17 Pachchaperumal 38
2.18 Rath Suwandal 40
2.19 Rathal 42
2.20 Rathu Heenati 44
2.21 Sudu Heenati 46
2.22 Suduru Samba 48
2.23 Sulai 50
2.24 Suwanda Samba 52
2.25 Wanni Dahanala 54
3. Some nutritional data on improved rice varieties 56
4. Preparation of rice based products 57
5. List of communications and papers 58
6. References 61