Journal of Plant Sciences 1816-4951 xxxx-xxxx Academic Journals Inc. 10.3923/jps.2022.134.143 Jannat Sazia Arif Hussain Md. Habib Md Abdullah Abu Nessa Shompa Bodrun Sarowar Hossain Md. Mohammad Mohsin Sayed 4 2022 17 4 Background and Objective: Rice is the main food in many countries globally, which is an excellent source of carbohydrates and energy. Higher yield, milling, cooking and eating quality are crucial factors for customers to fulfil their nutrition. The study was conducted to reveal the yield potentiality, cooking and eating properties of three advanced lines and two high yielding rice varieties. Materials and Methods: Three advanced lines (AL-29, AL-36 and AL-18) and two check varieties (BRRI dhan 39 and BRRI dhan 49) of rice were used as planting materials to determine growth and yield performance. Results: The findings indicated that advanced line AL-29 and AL-36 could produce higher yields, while AL-18 and AL-29 were better for cooking and eating quality. Conclusion: Therefore, advanced lines AL-29 could play a significant role in increasing yield and quality rice for balanced nutrition. Moreover, comprehensive chemical and physical properties of rice and molecular analysis of signalling pathways can be introduced in future research to get molecular evidence to improve those varieties.

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