Abstract

Combining ability study was carried out for protein and lysine contents in i dintiel set of five durum wheat (Triticum durum Desf.) strains. General as well a specific combining ability variances were highly significant for both the traits. How ever, the magnitude of GCA variances was higher than that of SCA varinces fo both the characters reflecting the predominance of additive gene effects in the gene tic control of these quality traits. The per se performance of the parer.ts was as sociated with their GCA effects. The varieties, Raj 911 followed by MACS 9 were the good combiners for both protein and lysine contents. The cross Raj 911 X RCBD B could be exploited further for obtaining nutritionally high protein hybrids in durum wheat,

Keywords: