Morpho-physicochemical and cooking characteristics of traditional aromatic Joha rice (Oryza sativa L.) of Assam, India

Aromatic rice has its great demand due to its natural fragrance and used for special cuisines. 'Joha', a non-basmati aromatic rice of Assam, India traditionally cultivated by the local farmers in a very small way. Joha rice possesses few significant features that are superior over the popularly known aromatic rice like Basmati. However, it is lagging behind to attain the global market. In this paper, an attempt has been made to investigate the morphological, physicochemical and cooking characteristics of 22 traditionally cultivated aromatic rice landraces and their cooking qualifies. Among all the collections, Keteki Joha exhibited highest germination index (66%) that is important for cultivation. Identify the overall results of the field experiment, Gufur Phisa Jwsa could revealed best agronomic performance for grain yield, whereas, Kharika Joha showed high hulling and milling having medium-slender, translucent, creamy white kernels. Findings of the present investigation would be a boon for developing Joha rice of Assam in future breeding program and to establish in the global scenario.