The present study evaluated physio-chemical, cooking and nutritive qualities of 58 aromatic and nonaromatic rice genotypes. These genotypes differed significantly for hulling percentage, milling percentage, grain length, grain width, volume expansion ratio, water uptake ratio (WUR), elongation ratio, alkaline spreading value (ASV), gelatinization temperature (GT), amylose content, carbohydrate content and protein content. The hulling and milling percentage was ranged from 70.60%

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... .35 (HMT Sona) & 60.80 (Girga)-67.88% (Karjat-2), respectively. HMT Sona (78.35%) and Karjat-2 (67.88%) was recorded significantly maximum hulling and milling percentage, respectively. Among all, Patnijira (4.23), SKL-7 (4.77) and Parag (4.12) as fine grain genotypes for L/B ratio; Phule radha (1.52), Kundlika (1.47) and Girga (1.42) for elongation ratio; Elaichi (6.63), Mamala (6.50), Patnijira (6.50), Pusasugandha (6.38) and Kundlika (6.38) for intermediate alkali value and Phule Maval (24.94%) for maximum amylose content. Among all, Kundlika (7.62%) and Basmati-107 (77.83%) was recorded maximum protein and carbohydrate content, respectively. The characteristics of the various grain types make them suitable for different food preparations and meet the preferences of majority of consumers.