Association and variation among cooking quality traits in Kabuli chickpea (Cicer arietinum L.)

Abstract

One hundred and ten Kabuli chickpea genotypes were studied for physical and gravimetric properties to judge their role in cooking quality. Seed index, seed volume, seed density, swelling capacity and seed coat content were found to be important attributes, affecting cooking quality to a greater extent The genotypes 'FLIP 88-36C', 'FLIP 88-39C', 'FLIP 90-127C','HK 91-23', 'HK 92-98', 'KH 92-96' and 'HK 92-100' were found to be better and could be used in breeding programme to select desirable segregants for cooking quality.