Genetic analysis of protein content and protein quality in chickpea

摘要: To study the genetic nature of protein content and two limiting amino acids viz, tryptophan methionine in chickpea, six selected genotypes were crossed diallel fashion excluding reciprocals to obtain 15 F1’s. Seeds produced on parents F1’s used for calorimetric determination protein, content. The ANOVA indicated significant differences among treatments both general specific combining ability content, (as percent protein), protein) under Delhi Dharwad conditions. There was predominance additive gene action non-additive Study identified ‘ICC4958’ ‘BG1100’ ‘BGD72’ ‘BG365’ as best combiners. ‘BGD72’, ‘BG364’ which showed high SCA effects traits studied, can effectively be utilized improving grain quality chickpea.