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The present study aimed to compare the proximate composition, functional and chemical characteristics of Chhattisgarh Madhuraj, Hanthipanjra and Mahamaya paddy varieties. The proximate composition namely protein content, fat content, total ash, crude fiber and chemical & functional properties namely starch, amylose, amylopectin, water absorption index (WAI), water solubility index (WSI) and swelling power at moisture contents ranging from 11.23 to 12.17 % w.b. for Madhuraj paddy, 10.93 to 11.63 % w.b. for Hanthipanjra paddy and from 10.83 to 11.23 % w.b. for Mahamaya paddy were determined using standard techniques. The proximate composition of Madhuraj, Hanthipanjra and Mahamaya paddy were found to be 4.27 %, 3.18 % and 3.25 % for fat content, 3.14 , 2.65, and 3.39 (g/100g) for crude fiber , 4.28, 3.68 and 3.74 (g/100gm) for protein content, 1.54 %, 1.15 % and 1.00 % for ash content respectively. The chemical and functional properties of Madhuraj, Hanthipanjra and Mahamaya paddy were found to be 2.25, 2.1, and 2.49 (g/g) for WAI, 4.24 %, 2.95 % and 3.20 % for WSI respectively.

Key word: proximate, functional, chemical characteristics, Varieties- Madhuraj, Hanthipanjra, Mahamaya