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.
Keywords: Chickpea, proteins, methionine, tryptophan, albumin, globulin.
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906
ADARSH BALA, D. R. SATIJA AND V. P. GUPTA info_circle