Abstract

                                A pot culture experiment was conducted with three forms and five levels of N, to study their effects on the quality of high yielding paddy varieties. The results revealed that Karuna recorded higher crude protein content, followed by Kaveri and Kanchi but on the basis of crude protein production per pot, Kanchi excelled the other two varieties. Forms and levels of N had no effect on the crude protein content of grain. Ten amino acids were identified and the treatments had no influence on the total carbohydrate content.

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