The study revealed sufficient variation among genotypes for protein content, methionine and tryptophan content along with various protein fractions. Globulin was the major protein fraction. Protein, methionine and tryptophan contents were independent of each other. Albumin protein fraction was positively associated with methionine and tryptophan amino acids. Various protein fractions were positively associated with protein content but had no association among themselves. Thus, it is suggested that improvement for nutritional quality of protein content in chickpea would be effective and economical if selection is carried out for albumin content alone rather than individual amino acids.
Chickpea, proteins, methionine, tryptophan, albumin, globulin
