(Table 2).
There was a significant difference in the chemical composition
among all the varieties especially in the protein content, which
ranged from 5.4 to 8.0 g of protein per 100 g of flour. The F09 followed
by INIAP 14 and INIAP 17 showed the highest amount of
protein. Apparent amylose content varied between 22.7 and 28.1 g
per 100 g of flour. Thus, all varieties could be considered as intermediate
to high amylose content, in agreement with values reported
for long-grain rice . The highest value was
found in the INIAP 17 and F09. On the other hand, the fat content
ranged from 0.5 to 1.0 g of fat per 100 g of flour. No significant
difference in AAC and lipid content were found among INIAP 14,
INIAP 15 and INIAP 16.