Abstract
A set of 27 bread wheat varieties from Ethiopia was assessed for physico-chemical quality characteristics of grain under lowland. Varieties differed significantly for all the studied quality traits. Grain weight, diameter and hardness of the grain were positively associated with starch content and grain yield but negatively associated with protein content. D2 and principal component analysis grouped 27 genotypes in to four diverse genotypic clusters accounting for 89.17% of the total variation. The PC1 accounted for 46.41% of the variation with major contribution by total wet gluten, dry gluten, kernel diameter and red kernel, while PC2 accounted for 25.06% of the variation with major contribution by gluten index, kernel weight, water bound wet gluten, Zeleny index and grain yield. Based on the genetic diversity for physico- chemical characters and correlations, the appropriate varieties can be used for different food products and utilized as parents in breeding programme for improving quality.
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