Genetic analysis of protein content and protein quality in chickpea

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