Abstract
Twenty bread wheat lines selected on the basis of their average grain protein content and yield were evaluated for six agronomic and eight baking quality traits associated with bread-making quality. All the lines were grown in randomly complete block design at two locations in Eastern Oromia, Ethiopia; namely, Haramaya and Hirna in 2004/2005. Most of the quality traits had higher genotypic and phenotypic coefficients of variability than yield at both locations. Grain protein content and yield related traits had low variabilities. Three bread wheat lines (RBC/HAR800, HAR3740 and Pavon76) superior with respect to bread making quality parameters and yielding ability of above and around the grand mean were identified. These lines could be useful as donor parents for bread making quality in bread wheat improvement programs of Ethiopia. In addition, three lines (MILAN/SHA7, 609/720 and MAMBA/HAR1384) having strong flour character but of which two lines had inconsistent yielding ability and one line yielding less than the general mean yield of the experiment; and five lines (Bobitcho, ETBW4311, ETBW4315, HAR3787 and Simba) of moderate to strong flour character with yielding ability above and around the grand mean were identified. Keywords : Agronomic Performance; Bread Making Quality; Bread Wheat; GCV; PCV East African Journal of Sciences Vol. 1 (1) 2007: pp. 25-34
Highlights
Bread wheat (Triticum aestivum) is an introduced crop in Ethiopia the time is not known, and its demand in Ethiopia has steadily increased in the last decades (Hailu et al, 1991)
Mean of the three replications were compared (p 0.05) and Duncan’s multiple range test (DMRT) of MSTAT C was used to evaluate the least significant difference (LSD). Yield recorded at both locations showed higher genotypic coefficient of variability (GCV) and phenotypic coefficient of variability (PCV) than yield related traits: Days to heading (DTH), Days to maturity (DTM), Plant height (PH), TKW and Hectoliter weight (HLW) (Table 2)
At both locations lowest GCV was recorded for HLW
Summary
Bread wheat (Triticum aestivum) is an introduced crop in Ethiopia the time is not known, and its demand in Ethiopia has steadily increased in the last decades (Hailu et al, 1991). It is currently cultivated as the 4th largest cereal crop (CSA, 2002) in Ethiopia. The Ethiopian wheat improvement research, since its inception (1930) has focused on improving grain yield and resistance to disease except few of them were nutritional and/or processing quality oriented (Hailu et al, 1991; Amsal et al, 2000 and Solomon et al, 2000). In 1998 with response to fertilizer variations, from 10 varieties, Dashen, Galama, Megal and Abola were reported of superior in bread making quality characteristics (Solomon et al, 2000)
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