Table 1 summarises the basic statistical parameters of the proximate composition of the rice flours studied. The amylose content in the flours ranged from 1.2% to 3.7%, 14.7% to 18.6% and 22.7% to30.4% for 27 genotypes of low amylose content, 47 genotypes of medium amylose content and five genotypes of high amylose content,respectively.