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Legume Research, volume 25 issue 3 (september 2002) :

PHYSICAL AND COOKING QUALITIES OF PIGEONPEA AND THEIR CORRELATIONS

Neyaz Ahmad, Bajpai G.C.

Affiliations

¹Department of Genetics and Plant Breeding, G.B. Pant University of Technology and Technology, Pantnagar -263145. India

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Cite article:- Ahmad Neyaz, G.C. Bajpai (2024). PHYSICAL AND COOKING QUALITIES OF PIGEONPEA AND THEIR CORRELATIONS. Legume Research. 25(3): . doi: .

ABSTRACT

Thirty three pigeonpea genotypes were subjected to analysis of genetic pdrdllleter and correlation coefficients among nine physical dnd cooking quality traits. Seed hardness, swelling cilpacily and hydration capacity showed moderate heritability. Sufficient variation in hydration index and swelling index characteristics were noted in most of interrelated physical characteristics in present sets of lines. Swelling index accounted significant positive relationship with cooking efficiency. Hundred seed weight showed positive significant association with swelling capacity at genotypic and phenotypic levels. It is suggested that genotypes with shorter cooking time be selected in the breeding programme.

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This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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