Singh Singh : Genetic variability and character association analysis in french bean Phaseolus vulgaris L. 133
Panse VG and Sukhatme PV. 1967. Statical Method for Agricultural Works.ICAR, New Delhi.
Parameswarappa SG. 2005. Genetic variability, combining ability and
path coefficient analysis in greengram. Karnataka J. Agric. Sci., 18 4: 1090-1092.
Parameswarappa SG. and Salimath KD. 2007. Studies on genetic variability, combining ability and path coefficient analysis in
greengram. Crop Res. 34 113: 195- 197.
Prakash KS and Ram HH. 1981. Path coefficient analysis of morphological traits and development stages in french bean. Indian
j.Agric. Sci. 51:76-80.
Raffi SA and Nath UK. 2004. Variability, heritability, and genetic advance and relationships of yield and yield contributing characters in dry
bean Phaseolus vulgaris L.. Journal of Biological Science 4
2:157-159. Searle SR. 1961. Phenotypic, genotypic and environmental correlations.
Biometrics 17: 474-480.
Singh AK. 1993 .Genetic variability and correlation studies in french
bean.Haryana J.Hort. Sci., 223: 125-128.
Snedecor,GW and Cochran WG .1967. Statistical methods. Oxford and IBH Publishing Co. Pvt. Ltd., Calcutta.
Upadhyay P . 2001. Genetic diversity and path coefficient analysis in French bean Phaseolus vulgaris L. M.Sc. Ag thesis submitted to
G.B.P.U.A.T.Pantnagar, India. Vasic M, Gvozdanovic Varga J, Cervenski J, Jevtic S and Lazic B. 1997.
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Balkan symposium on vegetables and Potatoes, Belgrade, Yugoslavia. Acta Horti., 462: 235-241.
Journal of Food Legumes 263 4: 134-136, 2013
Short Communication
Assessment of heritable components in chickpea Cicer arietinum L.
SUDHANSHU JAIN, S.C. SRIVASTAVA, Y. M. INDAPURKAR and H.S. YADAVA Directorate of Research Services, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474 002,
Madhya Pradesh, India; E-mail: sharadrvskvvgmail.com Received : August 20, 2013 ; Accepted : November 27, 2013
ABSTRACT
Thirty newly bred and diverse genotypes were tested to assess the heritable variation and yield factors in chickpea. Highly
significant differences among the genotypes were noted for all characters studied. Seed yield plant, harvest index, and 100
seed weight exhibited high heritability and moderate to high estimates of genetic advance as percentage of mean. Plant
height, pods plant, seeds pod, 100 seed weight and harvest index showed positive and significant correlation with seed
yield plant. The correlation between days to 50 flowering and seed yield plant was negative and significant. Path analysis
showed that plant height, days to maturity, primary branches plant pods plant, seeds pod, 100 seed weight and harvest index
were major yield factors in chickpea. Genotypes BG 3012 {BGD 72 x BG 362 SBD 377} and AKG 04-11 {ICC 14 x JG 23 BG
1032 appeared as promising genotypes for use in breeding programme aimed at genetic improvement in seed yield of
chickpea.
Key words :
Chickpea, Correlation coefficient, Path analysis
Chickpea Cicer arietinum L. an important winter pulse crop of semi-arid tropics. India is a major producer of chickpea
in the world which contributes about 8.22 million tons to total chickpea bosket from an area of around 9.19 million ha. The
genetic manipulation have been successfully made for shorter crop duration 100 days, high yield 2.0 tonha and durable
resistance against Fusaroum wilt but, its average productivity is low 895kgha during 2010-11 which need improvement.
Selection of genotypes based on yield per se is not much effective due to existence genotypes x environment interaction
hence, breeders concentrate on the selection based yield attributes which are known to be least influenced by the
environmental fluctuations. The knowledge on heritable variation and relative merits of yield factors helps in achieving
the selection gain during the process of section. Some information on these aspects is available in chickpea but this
information is lacking for newly bred Indian chickpea genotypes. An attempt was therefore made in this study to
determine the extent of heritable variation and to judge relative merit of yield factors for genetic amelioration of seed yield in
chickpea.
Thirty newly bred genotypes of chickpea, collected from different AICRP centers of the country were tested in
randomized block design with three replications at Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, College of
Agriculture, Gwalior, India during Rabi 2010-2011. Each genotype was grown in three row plots of 5.0m length having
row-to-row and plant-to-plant spacing at 30cm and 10cm, respectively. Five competitive plants were randomly selected
from each genotypes in each replication for recording observation on days to 50 flowering, days to maturity,
plant height cm, primary branchesplant, pods plant, seeds pod, 100 seed weight g, harvest index, and seed yield plant
g. Statistical software SPAR 1, developed at Indian Statistical Research Institute, New Delhi was used for the estimation of
all the genetic parameters of the present study.
Mean sum of squares due to genotypes were highly significant for all characters studied indicating the existence
of sufficient variability hence, offer good scope for the selection of desirable genotype from present material Arora
and Jeena, 1999. The understanding of genetic variability provides many avenues for genetic amelioration of the crop
however; very limited information is available on the extent of genetic variation in newly bred genotypes developed through
recombinant breeding in chickpea. The present study showed the existence of medium to high magnitude of phenotypic
coefficient of variation PCV for pods plant, seeds pod, 100 seed weight and seed yield plant . Low to medium estimates
of variability was noted for days to maturity, days to 50 flowering, primary branches plant and harvest index. In
general, the estimate of heritability was high for all the characters studies except primary branches plant and seed
pod. The magnitude of genetic advance as percentage of mean was high for seed yield plant, harvest index, and 100 seed
weight. Thus, seed yield plant, harvest index, plant height and 100 seed weight exhibited high heritability coupled with
high genetic advance hence; direct selection based on phenotypic performance may be effective as these traits are
under control of additive genetic system Yadava et al., 2003.
In general, the direction of genotypic and phenotypic correlations was mostly same but the magnitude of genotypic
correlation was higher than the phenotypic correlations. It revealed the masking influence of environmental factors on
phenotypic expression of the characters. A critical perusal of all possible phenotypic correlation coefficients among seed
yield and its attributing characters revealed that plant height, pods plant, seeds pod, 100 seed weight and harvest index
showed positive and significant correlation with seed yield
Jain et al., : Assessment of heritable components in chickpea Cicer arietinum L. 135
plant Table 1 but, the correlation between days to 50 flowering and seed yield plant was negative and significant
Jeena and Arora, 2001 and Kumar et. al., 2001. Pods plant exhibited positive and significant correlation with primary
branches plant, seeds pod and harvest index. Similarly, pods plant recorded positive and significant correlated with harvest
index in chickpea as also observed by Rao and Kumar 2000, Sidramappa 2008, Yadav et al.2003 and Kumar et.al. 2012.
Path coefficient analysis revealed that direct contribution of plant height, days to maturity, pods plant,
seeds pod, 100 seed weight and harvest index at phenotypic level was positive towards seed yield per plant indicating
them as major yield attributes. The direct bearing of primary branches plant was though negative but it contributed
indirectly via pods plant, seeds pod and harvest index towards seed yield plant as also noted by Yadava and Singh
2008 and Vaghela et al., 2009 in chickpea. The residual effect recorded in this study was mainly due to the characters
which were not taken under observation or due to environmental factors which were beyond the control of this
study.
In the present study, plant height, days to maturity, primary branches plant pods plant, seeds pod, 100 seed
weight and harvest index appeared as major yield component in the present genetic population of chickpea. Among them,
were found to be governed by additive genes hence, top five genotypes were selected on the basis of phenotypic
performance of these traits. Among selected genotypes, BG 3012 and AKG 04-11 were common genotypes thus, appeared
promising for genetic amelioration of seed yield in chickpea. Both the genotypes were developed by three way crosses
having parentage as BG 3012 {BGD 72 x BG 362 SBD 377} and AKG 04-11 {ICC 14 x JG 23 BG 1032}.
Characters Plant height
cm Days to
maturity Primary
branch plant Pods
Plant Seeds
Pod 100 seed
weight g Harvest index Seed yield
plant g Days to
50 flowering P
G 0.246
0.260 0.160
0.195 -0.023
-0.028 0.045
0.049 0.020
0.026 0.319
-0.349 0.015
-0.103 -0.246
-0.272
Plant height cm
P G
0.020 -0.16
0.068 0.164
0.229 0.670
0.306 0.380
-0.022 -0.400
0.133 0.010
0.237 0.257
Days to maturity
P G
-0.034 0.071
0.091 0.014
-0.228 -0.418
0.198 0.240
0.058 0.030
0.034 0.031
Primary branch plant
P G
0.291 0.670
0.103 0.380
-0.181 -0.400
0.081 0.131
0.030 0.153
Pods plant
P G
0.243 0.897
0.045 0.113
0.386 0.410
0.554 0.578
Seeds pod
P G
-0.105 -0.183
0.214 0.236
0.245 0.500
100 seed weight g
P G
0.057 0.114
0.304 0.361
Harvest index
P G
0.804 0.850
Table 1: Phenotypic and genotypic correlations between seed yield plant and yield factors in chickpea
Table 2: Direct and indirect effects of yield factors on seed yield plant in chickpea
and Significant at 5 and 1 probability, respectively.
Bold figures denote the direct effects. Residual effects: P = 0.527, G = 0.459
Characters Days to
50 flowering
Plant height cm
Days to maturity
Primary branch
plant Pods
plant Seeds
pod 100 seed
weight g Harvest
index Correlation
with seed yield
Days to 50 flowering
P G
-0.256 -0.079
0.029 -0.170
0.001 0.104
0.003 0.002
0.024 -0.016
0.002 0.041
-0.060 -0.167
0.011 0.013
-0.246 -0.272
Plant height cm
P G
-0.063 -0.021
0.157 -0.656
0.001 -0.009
-0.008 -0.013
0.121 -0.096
0.030 0.905
-0.004 -0.010
0.003 0.157
0.237 0.257
Days to maturity
P G
-0.041 -0.016
0.003 0.010
0.007 0.469
0.004 -0.006
0.008 -0.005
-0.024 -0.669
0.037 0.115
0.040 0.133
0.034 0.031
Primary branch plant
P G
0.006 0.002
0.011 -0.108
0.001 0.042
-0.109 -0.080
0.154 -0.220
0.011 0.403
-0.034 -0.092
-0.010 0.206
0.030 0.153
Pods plant
P G
-0.011 -0.004
0.036 -0.191
0.001 0.008
-0.035 -0.054
0.528 0.329
0.022 0.206
0.009 0.054
0.004 0.230
0.554 0.578
Seeds pod
P G
-0.005 -0.002
0.048 -0.134
-0.002 -0.251
-0.012 -0.030
0.009 -0.295
0.107 1.601
-0.020 -0.088
0.120 -0.301
0.245 0.500
100 seed weight g
P G
0.002 0.028
-0.003 0.013
0.001 0.100
0.022 0.032
0.024 -0.037
-0.011 -0.294
0.189 0.479
0.080 0.040
0.304 0.361
Harvest index
P G
0.218 0.266
-0.196 -0.194
-0.113 -0.147
-0.118 -0.105
0.239 0.279
0.240 0.211
0.218 0.227
0.316 0.313
0.804 0.850
136 Journal of Food Legumes 263 4, 2013
It can be concluded from present study that considerable genetic variability was exist in the present
material. Seed yield plant, harvest index, and 100 seed weight were governed by additive genetic system. Plant height, days
to maturity, primary branches plant pods plant, seeds pod, 100 seed weight and harvest index appeared as main yield
factors in chickpea. Selection based on phenotypic performance of yield factors indicates that BG 3012 and AKG
04-11 having diverse genetic base were promising for utilization in breeding programmes for genetic improvement in chickpea.
REFERENCES
Arora PP and Jeena AS 1999. Association analysis for yield and other
quantitative traits in chickpea. Agriculture Science Digest 19: 183– 186.
Jeena AS and Arora PP. 2001. Role of variability for improvement in
chickpea. Legume Research 24:135-136
Kumar Abhishek, Suresh Babu G and Lavanya G Roopa 2012. Character
association and path analysis in early segregating population in chickpea Cicer arietinum L.. Legume Research 35
: 337- 340 Kumar S, Arora PP and Jeena AS. 2001. Correlation analysis in chickpea.
Agriculture Science Digest 22:134-135
Rao SK and Kumar KS. 2000. Analysis of yield factors in short duration
chickpeas Cicer arietinum L. Agriculture Science Digest 20:65-67.
Sidramappa SA, Patil PM and Kajjidoni ST. 2008. Direct and indirect effects of phenological traits on productivity in recombinant inbred
lines population of chickpea. Karnataka Journal of Agriculture Science 21:491- 493
Vaghela MD, Poshiya VK, Savaliy JJ, Davada BK and Mungra KD. 2009.Studies on character association and path analysis for seed
yield and its components in chickpea. Cicer arietinum L Legume Research 32: 245-249.
Yadava HS, Singh OP and Agrawal SC. 2003. Assessment of heritable variation and selection of genotypes for consumer quality traits in
chickpea. Indian Journal of Pulses Research 16: 14-16.
Yadava HS and Singh RP. 2008. Assessment of traits determined drought and temperature tolerance in chickpea. Journal of Food Legumes
21
: 99-106. Yadav KS, Naik ML and Yadava H S. 2003. Correlation and path
analysis in early generation of cowpea. Indian Journal of Pulses Research 16: 101-103.
Journal of Food Legumes 263 4: 137-138, 2013
Short Communication
Genetic variability and character association for yield and its components in black gram Vigna mungo L. Hepper
A. NARASIMHAN, B. R. PATIL and B. M. KHADI Department of Genetics and Plant Breeding, University of Agricultural Sciences, Dharwad-58005, Karnataka, India;
E-mail: patilbhuvaneshwaragmail.com Received : February 27, 2012; Accepted : July 22, 2013
ABSTRACT
A pooled analysis was carried out in order to estimate the genetic parameters and to study the association in urdbean. Analysis
of variance indicated highly significant difference among all the genotypes studied for all the characters. The phenotypic
coefficient of variation was higher than the genotypic coefficient of variation among all the characters studied. Higher phenotypic
and genotypic coefficients of variation were observed for total seed yield, number of pods per plant and number of bunch.
Very high heritability estimates were recorded for all the characters recorded viz., plant height, number of branches,
number of bunches, number of pods per plant, pod length, number of seeds per pod, test weight and total seed yield. High
genetic advance expressed as percentage of mean, were recorded for plant height, number of branches, number of bunches,
number of pods per plant and total seed yield. The higher ‘r’ values concomitant to the use of very less number of genotypes
attributed the maximum towards the least number of characters being significantly correlated. Hence, selection for genotypes
with higher plant height, more number of branches, bunches and number of pods could facilitate augmentation of seed yield
in urdbean.
Key words:
Correlation, Genetic parameters, Selection, Urdbean, Variability.
Yield and most of the yield contributing characters are quantitative in nature showing continuous variation with
normal distribution. The distribution is specified by the two parameters: mean and variance. They can be effectively
employed to estimate genotypic and phenotypic correlations which are of immense help in formulating selection strategies
to develop suitable genotypes for different agro climatic regions. The correlation co-efficient gives the measure of
relationships between traits and provides the degree to which various characters of a crops are associated with productivity.
Selection based on yield components is advantageous, if different yield related traits are well documented. Correlation
studies will establish the extent of such associations between yield and yield components giving an idea about the
contribution of different characters to seed yield. In the present investigation an attempt was therefore made to study these
aspects. This information could facilitate formulation of effective selection strategies for augmentation of seed yield
in urdbean. The material comprised of twelve genotypes of urdbean
evaluated for two seasons i.e., Rabi 2009 and summer months of 2010 grown in simple RBD with three replications. Seeds
were sown with a spacing of 30 cm between the rows and 10 cm between the plants in beds of 4 meters. In order to ensure
better germination and uniform crop stand two seeds per hill was sown. All the recommended agronomic practices as per
the package of practices were followed. Observations of eight quantitative characters viz., plant height, number of branches,
number of bunches, number of pods per plant, pod length, number of seeds per pod, test weight and total seed yield was
recorded. Five plants were selected randomly and data on individual mean from each replication was subjected to
statistical analysis. The data was analyzed using a simple RBD and SPAR programme. For the analysis of the data the
ANOVA was first calculated. The significance of “f” value was tested by comparing the computed value with the table
values . The genetic parameters like mean, range, variance, GCV, PCV, heritability and genetic advance over mean were
calculated. Association studies was also carried out with an objective to determine the degree of association of the
characters with yield components.
A highly significant variation in the mean performances of all the genotypes, for eight quantitative characters of
urdbean was revealed by the pooled analysis of variation. Total seed yield exhibited the highest variation among all
characters studied followed by number of pods per plant. T9 928.81 kg per ha recorded the highest seed yield while DU3
23.87 had the highest number of pods. In all the characters studied the phenotypic coefficient of variation was higher
than the genotypic coefficient of variation. In the present study higher phenotypic and genotypic coefficients of
variation were observed for total seed yield 42.90 and 42.38 respectively, number of pods per plant 26.11 and 25.41
respectively and number of bunch 25.64 and 24.85 respectively. Very high heritability estimates were recorded
for all the characters recorded viz., plant height 90, number of branches 93, number of bunches 94, number of pods
per plant 95, pod length 46, number of seeds per pod 71, test weight 70 and total seed yield 98. This
indicated the preponderance of additive gene action in the expression of all these traits. High genetic advance values
were recorded for plant height 34.37, number of branches
138 Journal of Food Legumes 263 4, 2013
38.83, number of bunches 49.58, number of pods per plant 50.94 and total seed yield 86.29. High genetic advance
coupled with high heritability indicated the preponderance of additive gene action. The moderate genetic advance observed
for number of seeds per pod 14.31. High heritability with moderate genetic advance observed for this character which
implied the action of both additive and non additive genetic components in the expression of this character. Low genetic
advance values were observed for test weight 9.02 and pod length 7.03 which was a consequence of high influence of
environment variance indicated the action of non additive gene action. Hence selection based on the above characters
is less effective.
The present investigation revealed that the genotypic correlation coefficients, in general, were higher than the
phenotypic correlation coefficients indicating masking of modifying effects of environment and also the presence of
strong association between the two corresponding characters which also indicated that the selection for the characters
might be rewarding. The higher ‘r’ values concomitant to the use of very less number of genotypes attributed the maximum
towards the least number of characters being significantly correlated. In the present investigation majority of the
characters like pod length, number of seeds per pod, hundred seed weight and total seed yield exhibited a non-significant
association with all the characters.
Among the urdbean genotypes, the variety DU2 performed well for two characters viz., number of bunches
and hundred seed weight and it was found resistant to Cercospora
leaf spot, but it showed a highly susceptible reaction to MYMV and powdery mildew. Although variety
DU3 performed well for two important characters viz., number of branches and number of pods per plant, it was found
susceptible to all the three diseases and it yielded the least, rendering it unsuitable for further utilization in breeding
programs. Despite having the least plant height, number of branches, number of pods per plant, pod length and being
susceptible to MYMV, the green seeded variety Barabanki local produced an above average yield and was found
moderately resistant to powdery mildew and Cercospora leaf spot. Thus, based on the breeder’s requirement, this genotype
can be used in the further breeding programs.
REFERENCES
Fisher RA and Yates F. 1963. Statistical tables for Biological, Agricultural and Medical Research. Oliver and Boyd, Edinburgh.
Johnson. HW, Robinson HF and Comstock RE. 1955. Estimation of genetic and environmental variability in soybean. Agronomy Journal
47
: 477-483. Konda CR, Salimath PM and Mishra MN. 2009. Genetic Variability
Studies for Productivity and Its Components in Blackgram [Vigna munga
L. Hepper]. Legume Research 321: 59-61.
Krishnan Gopi, Reddy A, Shekar M, Raja Reddy K and Subramania Reddy K. 2002. Chapter association and path analysis in Urdbean
[Vigna munga L. Hepper]. Madras Agricultural Journal 89 4-6: 315-318.
Srividhya A, Sekhar M and Reddy GLK. 2005. Correlation and path analysis in F
2
generation of urdbean {Vigna mungo L. Hepper}.
Legume Research 284.
Venkatesan M, Veeramani N, Anbuselvam Y and Ganesan J. 2004. Correlation and path analysis in blackgram Vigna mungo L..
Legume Research 273:197-200.
Table 1: The genotypic and phenotypic correlation among eight quantitative characters studied in urdbean Vigna mungo. in
rabi and summer 2009-2010
Significant at 0.01 level; Significant at 0.05 level, X
1
= Plant height cm X
2
= Number of branches X
3
= Number of bunches X
4
=Pods per plant X
5
=Pod length cm X
6
=No of seeds per pod X
7
=100 seed weight g X
8
= Total seed yield kg per ha
r
p r
g
1 2
3 4
5 6
7 8
1
1
0.18 0.48
0.54 0.31
0.25 0.39
-0.12 2
0.17 1
0.62 0.39
0.26 -0.23
0.3 0.01
3
0.65 0.45
1
0.70 0.13
-0.27 0.52
0.19 4
0.71 0.84
0.57 1
0.31 -0.17
0.48 -0.10
5
0.24 0.43
0.17 0.38
1
0.12 0.11
0.07 6
0.14 -0.02
-0.23 -0.34
0.22 1
-0.08 -0.16
7
0.61 0.61
0.35 0.47
0.4 -0.3
1
-0.30 8
-0.2 0.08
-0.36 -0.1
0.01 -0.13
0.21 1
Journal of Food Legumes 263 4: 139-140, 2013
Short Communication
Studies on genetic variability, heritability and genetic advance in chickpea Cicer arietinum
L
SHWETA, A.K.YADAV and R.K. YADAV
C.S. Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh, India; E-mail : dr_akyadavrediffmail.com Received : August 10, 2013 ; Accepted : December 04, 2013
ABSTRACT
Thirty genotypes of chickpea were evaluated to study the magnitude of genetic variability, heritability and genetic
advance in yield and yield contributing characters. A high degree of significant variation was observed for all the characters
studied except seeds per pod. The phenotypic and genotypic coefficients of variation were found maximum for seed yield
per plant followed by pods per plant and seeds per pod whereas minimum for days to maturity. High heritability estimates with
high genetic advance as percent of mean were observed for secondary branches per plant, seed yield per plant, 100-seed
weight, pods per plant and plant height that could be improved by simple selection.
Key words:
Chickpea, Genetic advance , Heritability, Variability
Chickpea Cicer arietinum L. is a major food legume cultivated mainly in Algeria, Ethiopia, Iran, India, Mexico,
Morocco, Myanmar, Pakistan, Spain, Syria, Tanzania, Tunisia and Turkey. It is fourth most important grain legume crop in
the world with a total production of 11.62 million tones Mt from an area of about 13.20 million hectare Mha .About 8.49
Mt of chickpea was produced from 8.94 Mha areas during 2012-13 with 949 kg ha
-1
an average yield in India. The information on nature of total phenotypic variability together
with the magnitude of heritability for any given quantitative character under improvement is of utmost importance to the
breeder to proceed towards fruitful hybridization programme. Yield improvement would be facilitated only when genetic
diversity exists in the material chosen for an improvement. The genotypic and phenotypic coefficients of variation are
useful in detecting the amount of variability present in the set of available genotypes. Heritability and genetic advance help
in determining the influence of environment in the expression of the characters and the extent to which improvement is
possible after selection. Hence, the study was conducted to quantify the variability in chickpea genotypes for yield and
its related characters.
The experimental material consisted of 30 diverse genotypes of chickpea which were laid out in Randomized
Block Design RBD with 3 replications at the Regional Research Station, Saini, Kaushambi of C.S. Azad University
of Agriculture and Technology, Kanpur during rabi 2008-09 and 2009-10. Each plot comprised of four rows of 4 m length
spaced 30 cm apart with plant to plant spacing of 10 cm. Data on the basis of five randomly taken competitive plants were
recorded on nine quantitative characters viz., days to 50 flowering, days to maturity, plant height cm, pods per plant,
seeds per pod, primary branches per plant, secondary branches per plant, 100-seed weight g and seed yield per
plant g. Analysis of variance was done based on RBD for each of the characters separately. The phenotypic and
genotypic coefficients of variation and heritability in broad sense was estimated. Analysis of variance ANOVA revealed
highly significant differences among the genotypes for all the characters under study except seeds per pod suggesting
presence of substantial amount of variability for all the characters in 30 genotypes .
A considerable amount of variation was observed in most of the characters. The range of mean values was
observed for days to maturity 116.00 to 144.00, day to 50 flowering 77.00 to 93.00, plant height 29.67 to 63.00, pods
per plant 20.33 to 100.01, seed yield per plant 5.41 to 32.62, 100 seed weight 14.50 to 25.90, secondary branches per plant
8.67 to 20.00, primary branches per plant 3.00 to 5.67 and seeds per pod 1.00 to 2.33. The characters showing wide
range of variation provide an ample scope for selecting the desirable genotypes. Genetic variability for many of these
characters had also been reported earlier by Jeena et al. 2005, Khan et al. 2006 and Durga et al. 2007.
In the study, estimates of phenotypic coefficients of variation PCV were comparable with respective genotypic
coefficients of variation GCV for all the characters. However, the estimates of PCV were, in general, higher than the
corresponding estimates of GCV for all the characters . This may result due to the involvement of environment and
genotype x environment effect in the expression of characters. The respective phenotypic and genotypic coefficient of
variation were found maximum for seed yield per plant 45.98 and 45.18 followed by pods per plant 42.60 and 42.07 and
seeds per pod 35.96 and 21.31 whereas minimum being for days to maturity 4.53 and 4.45. Other characters have low to
moderate estimates of PCV and GCV. These observations were in conformity with the findings of some earlier workers like
Pratap et al. 2004, Jeena et al. 2005 and Tomar et al. 2009.
140 Journal of Food Legumes 263 4, 2013
Mean Range
S. No. Characters
Min. Max.
PCV GCV
Heritability Genetic advance
Genetic advance of mean
1. Days to 50 flowering 82.65
77.00 93.00
4.82 4.28
78.9 6.48
7.84 2. Days to maturity
137.41 116.00
144.00 4.53
4.45 96.6
12.39 9.01
3. Plant height cm 51.51
29.67 63.00
15.04 14.30
90.5 14.44
28.03 4. Pods per plant
47.31 20.33
100.01 42.60
42.07 97.5
14.49 30.62
5. Seeds per pod 1.46
1.00 2.33
35.96 21.31
35.1 0.38
26.02 6. Primary branches per plant
4.13 3.00
5.67 24.76
16.82 46.1
0.97 23.48
7. Secondary branches per plant 12.67
8.67 20.00
29.06 26.05
80.4 6.10
48.14 8. 100 seed weight g
18.70 14.50
25.90 18.19
17.23 89.8
6.29 36.63
9. Seed yield per plant g 19.86
5.41 32.62
45.98 45.18
96.6 8.58
43.20
These findings suggest that selection can be effective based on phenotypic along with equal probability of genotypic
values. With the help of GCV alone, it is not possible to determine the extent of variation that is heritable. Hence, the
knowledge of heritability helps the plant breeders in prediction. The genetic advance for quantitative characters aids in
exercising necessary selection procedure.
The high heritability in broad sense was recorded for all the characters except seeds per pod 35.1 and primary
branches per plant 46.1. These observations are in conformity with the finding of Pratap et al. 2004, Jeena et al. 2005,
Sharma et al. 2005 and Tomar et al. 2009. The high heritability denotes high proportion of genetic effects in the
determination of these traits and can be adopted for improving grain yield in chickpea.
Genetic advance as per cent of mean was maximum for secondary branches per plant 48.14 followed by seed yield
per plant 43.20, 100 seed weight 33.63, pods per plant 30.62, plant height 28.03, seeds per pod 26.02 and primary
branches per plant 23.40 whereas it was minimum for days to maturity 9.01 and days to 50 flowering 7.84. In the present
investigation, high heritability estimates coupled with high genetic advance observed for pods per plant, plant height,
days to maturity and seed yield per plant might be due to large additive gene effects, which revealed that the selection
criteria based on these traits would improve the seed yield. The results are confirming the findings of Pratap et al. 2004,
Burli et al. 2004, Jeena et al. 2005, Tadele et al. 2005 and Tomar et al. 2009.
On the basis of heritability and expected genetic advance as percent of mean for different characters studied in
the present investigation, selection criteria based on secondary branches per plant, seed yield per plant, 100 seed
weight, pods per plant and plant height may be useful for further development of high yielding genotypes.
REFERENCES
Burli AV, More SM, Gare BN and Dodake SS. 2004. Studies on genetic variability and heritability in chickpea under residual soil
moisture condition. Journal of Maharashtra Agricultural Universities 29
3 : 353-354. Durga KK, Murty SSN, Rao YK and Reddy MV. 2007. Genetic studies
on yield and yield components of chickpea. Agricultural Science Digest 273 : 2001-03.
Jeena AS, Arora PP and Utpreti MC. 2005. Divergence analysis in
chickpea. Agricultural Science Digest 222 : 132-3.
Khan H, Ahmed SQ, Ahamad F, Khan MS and Iqbal N. 2006. Genetic variability and correlation among quantitative traits in gram. Sarhad
Journal of Agriculture 221 : 55.-9.
Pratap A, Basandra D and Sood BC. 2004. Variability and heritability studies in early maturity chickpea genotypes. Indian Journal of
Pulses Research 172 : 177-8.
Sharma LK, Saini DP, Kaushik SK and Vaid B. 2005. Genetic variability and correlation studies in chickpea Cicer arietinum L.. Journal of
Arid Legumes 22: 415-6.
Tadele A, Haddad NI, Malhotra R and Samarah N. 2005. Induced polygenic variability in Kabuli chickpea Cicer arietinum L. lines.
Crop Research, Hisar 291: 118-28.
Tomar OK, Singh Dhirendra and Singh D. 2009. Genetic analysis in chickpea Cicer arietinum L.. Indian Journal of Agricultural Science
79
12 : 1041-5.
Table 1: Estimates of mean, range, variance components and genetic parameters for different characters
Journal of Food Legumes 263 4: 141-144, 2013
Short Communication
Effect of zinc, molybdenum and Rhizobium on yield and nutrient uptake in summer urdbean Vigna mungo L.
KHALIL KHAN and VED PRAKASH N.D. University of Agriculture and Technology, Narendranagar, Kumarganj, Faizabad, India; khankhalil64gmail.com
Received : August 26, 2013 ; Accepted : December 1, 2013
ABSTRACT
A field experiment was conducted for two consecutive Zaid seasons during 2011 and 2012 at Student Instructional Farm of
N.D. University of Agriculture and Technology, Narendra Nagar Kumarganj, Faizabad to study the effect of zinc, molybdenum
and Rhizobium on yield and nutrients dynamics of summer urdbean Vigna mungo L.. Application of 5.0 kg Znha, 0.5 kg
Moha and inoculation of seeds with Rhizobium significantly increased seed and stover yield during both the years. Besides
build up of available N, Zn and Mo in soil after harvested of the crop, nitrogen uptake sign ificantly increased following
application of 5.0 kg zinc, 0.5 kg Moha and Rhizobium inocula tion . Zinc a nd molyb denu m up take were also
significantly increased by the supply of 2.5 kg zinc and 0.5 kg Moha.
Key words :
Molybdenum application, Nutrient uptake, Seed inoculation, Seed yield, Zn application.
Pulses are an essential item in the daily diet of people in India. A large section of the people in the country is vegetarian
requiring a good supplement of protein in their diet. Pulses are richest source of protein among the vegetarian food.
Among the micronutrients, zinc plays a vital role in the synthesis of protein and nucleic acid and helps in the utilization
of nitrogen and phosphorus in the plant. It promotes nodulation and nitrogen fixation in leguminous crops
Dorosinsky and Rao 1975 and also plays an important role in starch formation. Usually the pulse seeds are inoculated
with Rhizobium for symbiotic N fixation and the role of Zn and Mo in biological N fixation BNF is known. However,
location specific fertilizer dose for Zn and Mo needs to be quantified to ascertain their role in yield formation and BNF.
Therefore, the present investigation was carried out to study the effect of zinc, molybdenum and Rhizobium inoculation on
yield and nutrient uptake in urdbean Vigna mungo L. during summer season.
A field experiment was carried out at Student Instructional Farm of N.D. University of Agriculture and
Technology, Narendranagar Kumarganj, Faizabad U.P. during two consecutive summer season of 2011 and 2012.
Treatment combinations 24 comprised of four levels of zinc 0, 2.5, 5.0 and 7.5 kgha
,
three levels of molybdenum 0, 0.5 and 1.0 kgha and two levels of Rhizobium with and without
inoculation of seeds were laid out a factorial randomized complete block design with three replications. Silty loam soil
of the experimental field was slightly alkaline in reaction pH 8.21, low to medium fertility 0.58 soil organic carbon, 291.0
kgha available N, 12.85 kgha available P and 217.00 kgha K with good drainage. Soil available micronutrients viz., zinc
0.57 ppm and molybdenum 0.28 ppm were in the range of low and adequate respectively. Periodical and quantitative
observations related to seed yield and yield components and nutrient content were taken following application of zinc,
molybdenum and Rhizobium inoculation on urdbean crop. Total and available N were analyzed by the standard
procedures Subbiah and Asija 1956 and Jackson 1973. The data collected during both the years were subjected to
statistical analysis to draw valid conclusions.
There was a significant influence of zinc, molybdenum and Rhizobium inoculation on grain and stover yield and
protein content in urdbean seed during both the years Table 1. Application of 5.0 kg zinc and 0.5 kg molybdenumha
significantly increased both seed and stover yield of urdbean during both the years. It is due to essentiality of these two
nutrients in plant growth. Similar findings were also reported elsewhere Singh and Yadav1997, Jat and rathore 1994. As a
result of inoculation with Rhizobium for promotion of both plant growth and grain yield, the said inoculation produced
significantly higher seed and stover yield as evident during both the years. Protein content in seed also increased with
the increasing doses of zinc and molybdenum and Rhizobium inoculation Krishna 1995, Raju and Verma 1984.
Nitrogen uptake significantly increased with application of 5.0 kg zinc and 0.5 kg molybdenumha and Rhizobium
inoculation Table 2. Significantly increased in nitrogen uptake due to zinc and molybdenum was due to increased
seed yield as a result of zinc and molybdenum application.
Similarly Rhizobium inoculation also significantly increased nitrogen uptake in both seed and stover. Rhizobium
inoculation promoted crop growth and its yield by increasing N content in biomass; and as a result its total uptake by crop
was also increased. This is in agreement with the finding of Sharma and Minhas 1982 and Singh and Bhadauriya 1984.
Besides N uptake, application of 2.5 kg zinc and 0.5 kg molybdenumha significantly increased zinc and molybdenum
uptake in both urdbean seed and stover. Rhizoium inoculation also significantly increased both zinc and molybdenum uptake.
142 Journal of Food Legumes 263 4, 2013
Table 1: Effect of Zinc, Molybdenum and Rhizobium on seed and stover yield kgha and protein content in urdbean Seed yield kgha
Stover yield kgha Protein content
Treatments 2011
2012 2011
2012 2011
2012
Zinc levels kgha 0.0
1050 1067
1906 1993
21.5 21.8
2.5 1106
1120 2000
2099 21.6
21.9 5.0
1151 1169
2089 2184
21.9 22.3
7.5 1162
1180 2109
2205 22.1
22.4 SEm+
19 21
36 32
- -
CD P=0.05 43
48 82
83 -
- Molybdenum levels kgha
0.0 1061
1078 1927
2014 21.6
22.1 0.5
1123 1141
2038 2137
21.7 22.1
1.0 1167
1186 2119
2215 21.8
22.2 SEm+
17 18
31 28
- -
CD P=0.05 43
48 80
83 -
- Rhizobium levels
Uninoculated 1063
1081 1931
2018 21.6
22.1 Inoculated
1171 1189
2125 2222
22.0 22.6
SEm+ 14
15 25
23 -
- CD P=0.05
39 42
72 65
- -
Table 2: Effect of Zinc, Molybdenum and Rhizobium on nitrogen uptake kgha in urdbean Seed
Stover Total
Treatments 2011
2012 2011
2012 2011
2012
Zinc levels kgha 0.0
36.1 37.2
29.5 30.9
65.7 68.1
2.5 38.4
39.6 31.6
32.7 70.0
72.9 5.0
40.7 41.9
33.8 34.7
74.5 76.7
7.5 41.0
42.2 33.5
35.3 74.6
77.5 SEm+
0.8 0.8
0.6 0.5
1.0 1.0
CD P=0.05 2.2
2.3 1.7
1.5 2.7
2.8 Molybdenum levels kgha
0.0 36.7
38.1 29.7
31.4 66.4
69.5 0.5
39.0 40.4
32.0 33.8
71.0 74.2
1.0 40.6
42.1 33.5
35.2 74.1
77.3 SEm+
0.7 0.7
0.5 0.5
0.8 0.9
CD P=0.05 1.9
2.0 1.5
1.3 2.4
2.4 Rhizobium levels
Uninoculated 36.8
38.2 30.1
31.1 66.9
69.2 Inoculated
41.2 42.8
33.4 36.0
74.6 78.8
SEm+ 0.5
0.6 0.4
0.4 0.7
0.7 CD P=0.05
1.5 1.6
1.2 1.1
1.9 2.0
Table 3: Effect of Zinc, Molybdenum and Rhizobium on zinc uptake gha in urdbean Seeds
Stover Total
Treatments 2011
2012 2011
2012 2011
2012
Zinc levels kgha 0.0
352 362
144 152
496 514
2.5 372
382 152
160 523
542 5.0
387 398
158 167
545 564
7.5 392
402 160
169 551
571 SEm+
6.5 6.8
2.7 2.5
6.9 8.1
CD P=0.05 18.6
19.3 7.7
7.2 19.8
23.3 Molybdenum levels kgha
0.0 356
365 145
153 501
518 0.5
378 388
154 163
532 551
1.0 394
405 161
170 554
574 SEm+
5.6 6.4
2.3 2.5
7.0 7.7
CD P=0.05 16.1
18.4 6.6
7.2 22.5
23.9 Rhizobium levels
Uninoculated 358
367 146
154 504
521 Inoculated
394 405
161 170
555 574
SEm+ 4.6
5.3 1.9
1.8 4.9
5.8 CD P=0.05
13.1 15.0
5.4 5.1
14.0 16.5
Khan Prakash : Effect of zinc, molybdenum and Rhizobium on yield and nutrient uptake in summer urdbean 143
Table 4: Effect of Zinc, Molybdenum and Rhizobium on Mo uptake gha in urdbean
Table 5: Effect of Zinc, Molybdenum and Rhizobium on available nitrogen, zinc and molybdenum kgha in soil at after harvest
in urdbean
Seed Stover
Total Treatments
2011 2012
2011 2012
2011 2012
Zinc levels kgha 0.0
128 132
77.8 82.1
206 214
2.5 136
139 82.2
86.8 218
226 5.0
142 145
85.7 90.5
227 236
7.5 144
147 86.9
91.7 230
239 SEm+
2.5 2.5
1.5 1.4
2.9 3.1
CD P=0.05 7.1
7.2 4.2
3.9 8.3
8.9 Molybdenum levels kgha
0.0 130
133 79
83 208
216 0.5
138 142
84 88
222 230
1.0 144
148 87
92 231
240 SEm+
2.2 2.2
1.3 1.3
3.5 3.7
CD P=0.05 6.2
6.3 3.6
3.9 9.8
10.3 Rhizobium levels
Uninoculated 130
134 79
83 209
217 Inoculated
144 148
87 92
232 240
SEm+ 1.8
1.8 1.0
1.0 2.1
2.2 CD P=0.05
5.0 5.1
3.0 2.7
5.9 6.3
Available N Available Zn
Available Mo Treatments
2011 2012
2011 2012
2011 2012
Zinc levels kgha 0.0
294 299
0.595 0.605
0.289 0.291
2.5 296
300 0.601
0.610 0.292
0.293 5.0
299 303
0.607 0.616
0.295 0.296
7.5 301
305 0.613
0.621 0.299
0.297 SEm+
2.1 2.1
0.003 0.003
0.002 0.002
CD P=0.05 6.0
6.1 0.008
0.008 NS
NS Molybdenum levels kgha
0.0 296
301 0.602
0.611 0.291
0.290 0.5
297 302
0.604 0.613
0.293 0.295
1.0 299
303 0.606
0.616 0.321
0.324 SEm+
1.8 1.8
0.002 0.002
0.001 0.001
CD P=0.05 NS
NS NS
NS 0.003
0.003 Rhizobium levels
Uninoculated 297
301 0.602
0.611 0.293
0.293 Inoculated
298 303
0.606 0.615
0.299 0.295
SEm+ 1.5
1.5 0.002
0.002 0.001
0.001 CD P=0.05
NS NS
NS NS
NS NS
Besides nutrient content and uptake, application of graded doses of zinc did positively influence available N, Zn,
Mo in the soil after harvest of urdbean. However, significant increase in available nitrogen in soil was observed only at 7.5
kg of zincha compared to control no zinc. Similarly, application of graded doses of zinc up to 7.5 kgha significantly
increased available zinc in the soil. Effect of zinc on soil available Mo was similar following varying dose of Mo
application. Contrarily, application of 1.0 kg molybdenumha also significantly increased available Mo in the soil although
soil build up of N and Zn was not evident. Rhizobium inoculation also positively influenced soil available N, Zn and
Mo although these were not up to the level of significance. From the foregoing, it was concluded that in summer
urdbean, Rhizobium inoculation along with application of 5.0 kg Zn and 0.5 kg Mo could be recommended for realization of
higher seed yield and enhancing soil fertility.
REFERENCES
Dorosinsky LM and Kady Rao AA. 1975. Effect of inoculation on nitrogen fixation by chickpea, its crop growth and content of
protein. Microbiology All unic. s.w. res. Instt. Agric. Microbial Henningrad U.S.S.R. 44: 1103-1106.
Jackson ML.1973. Soil Chemical Analysis. Prentice Hall of India Pvt. Ltd, New Delhi.
144 Journal of Food Legumes 263 4, 2013
Jat RL and Rathore PS. 1994. Effect of S, Mo and Rhizobium inoculation on green gram Phaseolus radiatus. Indian Journal of Agronomy
39
: 651-654. Krishna 1995. Effect of sulphur and zinc application on yield, S and Zn
uptake and protein content of mung. Legume Research 8: 89-92.
Raju MS and Verma SC 1984. Response of green gram Vigna radiata to Rhizobial inoculation in relation to fertilizers nitrogen. Legume
Research 7 : 73-76.
Sharma EM and Minhas RS. 1982. Effect of molybdenum application on the yield and uptake by soybean grain in an alfisol. Journal of
Indian Society of Soil Science 34: 314-17.
Singh U and Yadav DS. 1997. Study on sulphur and zinc nutrition of green gram Phaseolus radiatus L in relation to growth attributes,
seed protein, yield and S and Zn uptake. Legume Research 20: 224- 226.
Singh B and Badhoria BS. 1984. Response of green gram to potassium
and zinc application. Journal of Agriculture Science U.K. 102:253.
Subbiah BV and Asija GL. 1956. A rapid procedure for the determination
of available nitrogen in soils. Current Science 25:259–260.
Journal of Food Legumes 263 4: 145-146, 2013
Short Communication
Effect of seed dressers against root rot of cowpea
D. B. PATEL, S. M. CHAUDHARI, R.G. PARMAR and Y. RAVINDRABABU Centre of Excellence for Research on Pulses, S. D. Agricultural University, Sardarkrushinagar 385 506, Gujarat,
India; E-mail: dbpatel1963yahoo.com Received: December 12, 2012 ; Accepted : November 20, 2013
ABSTRACT
Studies were conducted to manage the root rot disease of cowpea through seed treatment with different seed dressers during
kharif
2009-10, 2010-11 and 2011-12. The minimum root rot disease incidence was recorded in the seed treatment with Cosco
3gmkg 11.3 followed by Thiram 2gmkg 12.9 and Captan 2gmkg 13.4 . The yield data revealed that the
highest grain yield was recorded in seed treatment with Cosco 3gmkg 718 kgha followed by Vitavax 2gmkg 700 kg
ha, Thiram 2gmkg 698 kgha and Captan 2gmkg 675 kgha.
Key words:
Rhizoctonia solani, Disease management
Cowpea Vigna unguiculata is one of the most important leguminous crops throughout the world, among
various diseases, root rot caused by Rhizoctonia solani Kuhn inflict substantial yield losses. It is a soil borne disease and
management of such soil borne pathogens with fungicides cause hazards to the human health and environment. In this
context, soil amendment and seed treatments are gaining importance for managing such plant pathogens as another
viable alternative to fungicides. Hence, the study was conducted to ascertain efficacy of different fungicides, bio-
agent and cow dung against the disease.
The field experiments were conducted at Pulses Research Station, S.D. Agricultural University,
Sardarkrushinagar during the cropping season 2009-10, 2010- 11 and 2011-12. A most popular cowpea cultivar “GC 4” was
sown by drilling method keeping seed rate 15 kgha with spacing 45 × 10 cm. Pre-sowing seed treatment was done with
carbendazim 50 WP 3 gkg seeds, mancozeb 75 2gmkg seeds, combination of carbendazim and mancozeb
3gmkg, thiram 75 WP 2 gmkg, cosco 75 WP 3gm kg, Trichoderma harzianum 4gmkg and cow dung
farmyard manure 20 gmkg along with untreated control. The experiment was laid out in randomized block design RBD
with three replications The data collected were recorded for disease incidence and yield and were subjected to statistical
analysis following ‘Analysis of variance’ techniques Panse and Sukhatme1967. The data recorded on root rot disease
incidence and yield.
Data analysis revealed that all the treatments resulted significantly less incidence of root rot over untreated control
25.7 during all the cropping seasons and as pooled. Seed treatment with cosco 3gmkg resulted in the least mean
disease incidence 11.3 followed by thiram 2gmkg 12.9 and captan 2gmkg 13.4.
Seed treatment with vitavax 2 gmkg seed 962 kgha resulted in the highest grain yield during 2009 whereas, during
the year 2010 and 2011 the highest yield was recorded in seed treatment with cosco 3gmkg 632 and 637 kgha,
respectively. In pooled results, the maximum grain yield was observed in seed treatment with cosco 718 kgha
followed by vitavax 700 kgha, thiram 698 kgha and captan 675 kgha. The present results are supported by the earlier
studies Monga and Grover, 1991.
Root rot incidence Grain yield kgha
Sr. No
Treatment
2009-10 2010-11
2011-12 Pooled
2009-10 2010-11
2011-12 Pooled
1 Carbendazim 3gmkg
16.6 17.4
16.4 16.8
890 537
539 655
2 Mancozeb 2gmkg
20.9 20.3
18.8 20.0
707 497
497 567
3 Sixer 3gmkg
12.1 14.7
15.0 13.9
914 591
592 699
4 Thiram 2gmkg
11.3 13.9
13.4 12.9
852 620
622 698
5 Captan 2kgmg
11.6 14.3
14.3 13.4
822 601
603 675
6 Cosco 3gmkg
9.7 12.6
11.6 11.3
884 632
637 718
7 Vitavax 2gmkg
17.1 16.2
15.8 16.4
962 570
569 700
8 T. harzianum
4gmkg 17.9
18.6 17.5
18.0 784
511 517
604 9
Cow dung 20kgkg 22.9
21.8 20.7
21.8 706
438 474
551 10
Untreated Control 25.7
26.4 25.1
25.7 677
407 399
494 S. Em. +
1.1 0.9
0.6 0.5
61.6 34.7
34.1 24.8
C.D. at 5 3.2
2.7 1.7
1.5 183.0
103.1 101.4
69.9 C.V.
11.4 9.0
5.8 9.0
13.0 11.1
10.8 12.3
Table 1 Effect of seed dressers for the control of root rot of cowpea
146 Journal of Food Legumes 263 4, 2013
The computed economics of different treatments Table 2 revealed that the highest net return Rs. 8385 was obtained
in seed treatment with cosco followed by thiram Rs. 7776, vitavax Rs. 7646 and sixer carbendazim + mancozeb Rs.
7430. The highest Incremental Cost Benefit Ratio ICBR was obtained in the seed treatment of T. harzianum ICBR 1: 3.56
followed by thiram ICBR 1: 3.24 and cosco ICBR 1: 3.02. This is also indicative that bio-agent might be accelerating
the crop growth along with management of soil borne pathogens.
Table 2 Economics of different treatments Treatment
No Yield
Kgha Yield increased after
control kgha Gross extra income
Rs. Cost of treatment
Net return ICBR
1 655.32
160.98 8049.00
2780.00 5269.00
1: 1.89 2
567.21 72.87
3644.00 2400.00
1244.00 1: 0.52
3 698.54
204.20 10210.00
2780.00 7430.00
1: 2.67 4
697.86 203.52
10176.00 2400.00
7776.00 1: 3.24
5 675.21
180.87 9044.00
2590.00 6454.00
1: 2.49 6
717.63 223.29
11165.00 2780.00
8385.00 1: 3.02
7 700.26
205.92 10296.00
2650.00 7646.00
1: 2.89 8
603.83 109.49
5475.00 1200.00
4275.00 1: 3.56
9 551.39
57.05 2853.00
2040.00 813.00
1: 0.40 10
494.34 --
-- --
-- --
Cowpea Price Rs. 50 kg Captan Rs. 425 kg
Carbendazim Rs. 580 kg Cosco Rs. 580 kg
Mancozeb Rs.300 kg Vitavax Rs. 540 kg
Sixer Rs.580 kg T. harzianum
Rs.150 kg Thiram Rs.300 kg
REFERENCES
Panse, V.G. and Sukhatme, P.V. 1967. Statistical methods for agricultural workers. 2nd ed., IARI Publ. New Delhi pp.146-153.
Monga D. and Grover R. K. 1991.Chemical control of root rot of cowpea in relation to altered pathogenicity of Fusarium solani.
Indian Phytopathology 44:191.
Journal of Food Legumes 263 4: 147-150, 2013
Short Communication
Development of tempeh a value added product from soyabeans and other underutilised cerealsmillets using Rhizophus Oryzae PGJ-1
G. GAYATHRY1, K. JOTHILAKSHMI, G. SINDUMATHI and S. PARVATHI Home Science College and Research Institute, TNAU, Madurai, TamilNadu, India;
1
Department of Agricultural Microbiology, TamilNadu Agricultural University TNAU, Coimbatore - 641 003, TamilNadu, India. E-mail: gayasaroyahoo.co.in
Received : September 18, 2012 ; Accepted : November 01, 2013
ABSTRACT
The present investigation was carried out to develop soyabean incorporated cereal millet tempeh. Rhizophus oryzae was
isolated from finger millet porridge and was used as inoculum for developing tempeh. Soyabean alone control and soyabeans
with other cereals and millets at different incorporation levels were used to develop tempeh. Among different incorporation
levels, 1:1 blending of the grains was highly accepted with an organoleptic score of about 98 per cent for the control soyabean
alone and 97 per cent for maize + soyabean respectively. The biochemical properties of tempeh from various treatments has
revealed that the protein content of the control was found to be significantly higher of 48.00g100g followed by maize +
soyabean tempeh of about 3 8.0g 100 g. The h ighest concentration of calcium, phosphorous, iron, vitamins namely
thiamine and riboflavin was found in maize + soyabean tempeh. The study has very well proved that fermentation of soyabeans,
cereals and millets by R. oryzae PGJ-1 yielded a well developed tempeh with enhanced nutritional value compared to the
traditional starters. This highly nutritious protein food can be popularised among rural folks and the processing technology
can be adopted by small and medium scale legume based food industries.
Key words:
cereals, fermentation, millets, Rhizophus oryzae PGJ-1, soyabeans, Tempeh
Tempeh is a mold fermented compact cake like soyabean product. It was originated in Indonesia and it is the traditional
cuisine of Indonesians for more than 2000 years. It is produced with different strains of Rhizopus spp. such as Rhizopus
oligosporus, R.oryzae, R. stolonifer and R. arrhizus on
soyabeans Steinkraus et al. 1983. The mycelium of this mold knit the cotyledons into a compact cake that can be sliced, cut
into cubes and is consumed by people after cooking or toasting. Rodriguez et al. 2004 has reported that Solid state
fermentation SSF process represents a technological alternative for a great variety of legumes and cereals, or
combination of them, to improve their nutritional quality and to obtain edible products with palatable sensorial
characteristics. During fermentation of cooked solid substrates grains enzymes like proteases, lipases,
carbohydrases and phytases are produced and because of the enzymatic degradation of macromolecules into lower
molecular weight compounds, the cell walls and intracellular material are partly solubilised contributing to a desirable
texture, flavour and aroma of the product. In addition a decrease of anti-nutritional factors ANF is associated with
the action of the molds and their enzymes Blakeman et al. 1988. The other substrates that can be used are common
bean, chick pea, rapeseed, lupin, horsebean, groundnut, wheat, corn and soymilk residues Feng et al. 2005; Johnson et al.,
2006.
Tempeh is extremely rich in fiber, vitamins and possess a nutty taste with nougat like texture that odours like a fresh
mushroom. It can be popularised among the rural folks easily and go on par with the consumption pattern of edible
mushroom. Further the processing of the substrate used during fermentation requires a simpler and easier methodology
which can produce profound biochemical changes of the substrate. Moreover, it is best suited for small and medium
scale processing of locally available cereals and legumes into a wholesome product of high nutritional value in developing
countries.
The rationale of the present research was to exploit fermentation in the processing of underutilized substrates and
utilization of these grains in value-addition. Owing to the importance of the protein richness and nutritive value of millets
cereals and soyabean tempeh, an experiment was conducted to investigate the suitability of locally available underutilized
milletscereals and soyabean incorporations in the production of tempeh-like product using pure cultures of Rhizophus
oryzae
.
Screening of suitable mold for tempeh fermentation
Naturally fermented finger millet porridge samples were collected from the local villages of Madurai district, Tamilnadu,
India. From this several mold were isolated using Potato Dextrose Agar PDA medium by dilution-plate method. After
incubation, Rhizophus strains were selected, isolated and cultured separately in Petri plates at room temperature for 3 to
4 days. The isolates were further purified by fungal hyphal tip method and maintained in PDA slants at 4
o
C. All the isolates were used to prepare tempeh using soyabean respectively
according to the laboratory method described by Yeoh and
148 Journal of Food Legumes 263 4, 2013
Merican 1977. Fresh tempeh fermented by each strain was evaluated for its acceptability using its criteria such as colour
- white, surface-covered entirely by mold mycelium, physical characteristics namely compactness, texture, elastic and
rubbery for white beans, softer for bean fraction, flavor specific to soyabean tempeh with no residual or beany flavour Sutardi
and Buckle 1985. Preliminary studies such as colony characteristics, morphology of the mold was carried out. The
best strain was identified, screened and selected for developing tempeh using different grains at various
incorporation levels. 1.0 per cent of this inoculum was used for fermenting the different treatment combinations for
developing tempeh.
Preparation of substrates and production of tempeh
Soyabean Glycine max, Sorghum Sorghum vulgare, Maize Zea mays, Italian millet Setaria italica, Little millet
Panicum miliare and Kodo millet Paspalum scrobiculatum were obtained from local grocery market in Madurai, Tamilnadu
and used for the study. The different incorporation levels and treatments of grains are presented in Table 1. The raw materials
were sorted, sieved, cleaned of moldy, discoloured grain and other extraneous matter. Tempeh was produced by following
the traditional Indonesian technology. The cleaned grains were dehulled using dehuller. They were washed thrice and soaked
separately in excess of water for 12 to 16 h. Then the water was drained and washed thoroughly with water. Soyabean
was cooked in a closed pan for one h and for other millets cooking was done for 30 min to soften. After cooking the
excess water was drained off and cooled by spreading them on a clean cloth for 15 min or until the moisture content is
retained to 65 per cent. Then it was mixed with 1.0 per cent Rhizopus oryzae
rice flour based spore inoculum with 10
6
Colony Forming Units per gram of the inoculum base CFU g. Traditional tempeh inoculum obtained from the local market
of Malaysia was used for comparing the quality attributes of the isolated inoculum in the development of tempeh. It was
then packed asceptically in polypropylene bags with holes of 1 mm size and 2 cm apart and made into a compact packing.
Then it was sealed, flattened and kept on a wire mesh tray and fermented at 38ÚC for 36 h. The fresh tempeh was cut into
small pieces, steamed for 10 min and blanched in 2 per cent Sodium Chloride solution. Then the slices were dipped in mix
of corn flour, Bengal gram flour, chilly powder, asafoetida and salt of required amount. Then it was deep fat fried in an oil
pan. The finished product was subjected to organoleptic evaluation.
Fresh tempeh prepared from above incorporation level was evaluated for its acceptability and quality using criteria
such as colour: white, surface: covered entirely by mold mycelium, physical characteristics such as compactness,
texture, elasticity, firmness. The fried tempeh developed was organoleptically evaluated by 20 trained judges using 9 point
hedonic scale. The judges assessed colour, appearance, flavour, texture, taste and overall acceptability. Organoleptic
evaluation was done using a score card, a score of “1” indicated that the recipe was “disliked extremely” and a score of “9”
denoted the recipe was “liked extremely well” by the panel of judges Amerine et al. 1965.
Biochemical characterisation of tempeh
Fresh tempeh developed using 1:1 blending of cereals millets and soyabean was tested for moisture content, pH,
protein, calcium, phosphorus, iron, vitamins such as thiamine and riboflavin content were done using standard procedures
of AOAC 2002.
Culture inoculum for tempeh developement
The selected fungal strain PGJ-1 was morphologically characterised as Rhizophus sp. It was further identified by
Microbial Type Culture Collection MTCC, Institute of Microbial Technology IMTECH, Chandigarh, India.
According to MTCC the isolated culture was identified as Rhizophus oryzae
and is deposited at MTCC with accession
number 6584. The colonies on the potato dextrose agar medium was at first milky white, became greyish black in age, hyaline
or brown sporangia were formed on short sporangiophores with unbranched rhizoids. The optimum condition for growth
of PGJ-1 was 34
Ú
C and pH was 2.8 to 4.5. R.oryzae has long been used in the tempeh solid state fermentation and is
considered as food grade fungus and Generally Regarded As Safe GRAS for human consumption. Hachmeister and Fung
1993. The zygomycete Rhizopus oligosporus is traditionally used to ferment soybean tempeh, but it is also possible to
ferment other legumes and cereals to tempeh. The traditionally made tempeh harbours a multitude of microorganisms with
potentially beneficial or detrimental effects on quality. Feng et al
. 2005 has indicated that pure culture fermentation of tempeh using barley grains yielded rich and quality tempeh
with rubbery texture, good flavour and aroma at the end of incubation period. In the present study the screened isolate
PGJ-1 developed quality tempeh with highest organoleptic score of 8 compared to the traditional inoculum which scored
only 7.
Selection of Soyabean and cereal millet incorporation levels
At the end of fermentation the product developed a fresh meaty odour and it was sliced and used for culinary
preparation. From the organoleptic evaluation it was evident that 50:50 blending of cereals millets and soyabeans were
highly accepted than the 75:25 incorporation levels. The organoleptic scores were comparatively higher only when
soyabeans was mixed with other grains at equal proportions. Hence only 1:1 blending treatments alone were selected for
biochemical analysis. They selected treatments for biochemical characterisation were sorghum + soyabean 1:1, maize +
Gayathry et al. : Development of tempeh a value added product from soyabeans and other underutilised cereals 149
soyabean 1:1, Italian millet + soyabean 1:1, little millet + soyabean 1:1, kodo millet + soyabean 1:1, soyabean alone
Control 100. Vaidehi et al. 1996 has reported that maize + soyabean tempeh flour incorporated chapathi, ladoo, soup,
porridge mixes recorded protein content of 13.2 g100g. But in the present study, the fresh tempeh showed relatively higher
nutrient content. The soyatempeh was highly accepted with the overall acceptability score of 98 per cent followed by T
7
with an organoleptic score of 97 per cent. The moisture and pH of the tempeh obtained from
selected treatments were found to be constant without any significant difference among them Table 2. The protein
content of the control was found to be significantly higher of 48.00g100g followed by maize + soyabean tempeh of 38.0 g
100g.
The lowest protein content of 16.70 g100g was recorded by little millet +soyabean incorporation. The protein content
of maize + soyabean tempeh, maize + cow pea tempeh developed using their flour by Osundahunsi and Aworh 2003
were 19.7 and 19.2 g100g respectively. But the protein content of tempeh prepared in this study using maize + soyabean,
Italian millet + soyabean, kodo millet + soyabean as whole grains showed significantly higher protein content of 38.00,
31.00, 30.00 g100g respectively. The highest concentration of calcium, phosphorous and iron as well as vitamins namely
thiamine and riboflavin was found in T
7
treatment. Fermentation of various treatments by mold might have
enhanced nutritional value and wholesomeness over the starting material. The results obtained in the present study
are in concurrence with that of Van Veen et al. 1968 who has
Treatments Incorporation levels 75 + 25
T
1
Sorghum + soyabean T
2
Maize + soyabean T
3
Italian millet+ soyabean T
4
Little millet + soyabean T
5
Kodo millet + soyabean
Incorporation levels 50 + 50
T
6
Sorghum + soyabean T
7
Maize + soyabean T
8
Italian millet+ soyabean T
9
Little millet + soyabean T
10
Kodo millet + soyabean T
control Soyabean alone 100
Table 2. Biochemical composition of fresh tempeh Table 1.
Standardisation of various incorporation levels of soyabeans and cereals millets
S. No
Treatment Moisture
pH Protein
g Calcium
mg Phosphorus
mg Iron
mg Thiamine
mg Riboflavin
mg
1. Sorghum + soyabean T
6
65.70 6.30
24.50 145.30
459.00 7.90
0.56 0.25
2. Maize + soyabean T
7
64.10 6.02
38.00 272.50
507.40 8.40
0.67 0.29
3. Italian millet + soyabean T
8
66.90 6.50
31.00 141.50
494.30 7.60
0.51 0.27
4. Little millet + soyabean T
9
65.30 6.60
16.70 159.50
272.60 8.40
0.48 0.26
5. Kodo millet + soyabean T
10
67.90 6.30
30.00 152.00
437.10 6.10
0.46 0.24
6. Soyabean alone T
64.31 6.60
48.00 410.0
450.00 11.2
0.70 0.37
SED 0.4209
0.0448 0.3605
0.0816 0.3362
0.0657 0.0125
0.0037 CD
0.9170 0.0976
0.7854 0.3956
0.7326 0.1432
0.0272 0.0080
stated that during fermentation of the legumes by mold, the protein content and other nutritional properties are enhanced.
Vitamin content such as thiamine and riboflavin also increased due to fermentation and it may be attributed by fermenting
microorganisms which might have increased the bio- availability of vitamins and minerals in millets and pulses by
decreasing the activity of anti-nutritional factors and the results are similar to the findings of Shrestha and Rati 2003
who has reported that thiamine and riboflavin content of poko a tempeh like food fermented by R.chinensis increased during
fermentation. Tempeh was developed by Bhavanishanker et al.
1987 using R. oligosporus to increase the nutritive value of partially defatted groundnut for human consumption. Bau
1994 has illustrated that solid-state fermentation of rapeseed using Rhizopus oligosporus would result in the improvement
of biological, nutritional value and elimination of antinutritional substances. A 24 h fermentation induced a degradation of 57
per cent of á-galactosides, an important flatulence generator of rapeseed meal. The fermented meal had a high protein
content 348 g kg
”1
and a net increase in aromatic amino acids and ammonia content.
The present study has very well demonstrated the feasibility of processing a 1:1 blend of cerealsmillets and
soyabean into tempeh like product using Rhizophus oryzae PGJ-1 isolated from a naturally fermented food. Based on the
results of biochemical characteristics and sensory evaluation the product could very well serve as a protein, mineral and
vitamin rich diet. Further soyabeans and other grains are dehulled in a wet process, having the advantage that no major
equipment is required and the grains suffer very little mechanical damage. It can be concluded that tempeh can be
developed with a little bit of processing using selected pure culture of mold strain at relatively cheaper rate using
soyabeans and other less utilized milletscereals.
REFERENCES
Amerine MA, Pangbom RM and Rosseler EB. 1965. Principle of sensory evaluation of food. Academic Press, London.
Bau HM., Villaume C., Lin CF., Evrard J., Quemener B., Nicolas JP and Mejean L. 1994. Effect of a solid-state fermentation using Rhizopus
oligosporus sp.T-3 on elimination of antinutritional substances
and modification of biochemical constituents of defatted rapeseed meal. Journal of Science of Food and Agriculture 65:
315–322.
150 Journal of Food Legumes 263 4, 2013
Bhavanishankar TN, Rajashekaran T and Sreenivasamurthy V. 1987. Tempeh-like product by groundnut fermentation. Food
Microbiology 42:121-125
Blakeman JP, McCracken AR and Seaby DA. 1988. Changes brought about in solid substrates after fermentations of mixtures of cereals
and pulses with Rhizopus oryzae. Journal of Science of Food and Agriculture 45:
109–118. Feng XM, Eriksson ARB and Schnurer J. 2005. Growth of lactic acid
bacteria and Rhizopus oligosporus during barley tempeh fermentation. International Journal of Food Microbiology 104:
249–256. Hachmeister KA and Fung DY. 1993. Tempeh: A mold modified
indigenous fermented food made from soyabeans and or cereal grains. Critical Reviews in Microbiology 19 3: 137 -188
Jonsson CE., Sandberg AS and Alminger ML. 2006. Reduction of phytate content while preserving minerals during whole grain cereal
tempe fermentation. Journal of Cereal Science 44 2: 154–160
Osundahunsi OF and Aworh OC. 2003. Nutritional evaluation, with emphasis on
protein quality of maize-based complementary foods enriched with soyabean and cowpea tempeh. International
Journal of Food Science and Technology 38: 809-813.
Rodrýìguez EO., MiIan CJ., Mora ER., Cárdenas VOG and Moreno RC. 2004. Quality protein maize Zea mays L. tempeh flour through
solid state fermentation process. Food Science and technology 37 1: 59-67
Shrestha HN and Rati ER. 2003. Microbiological profile of murcha starters and physico-chemical charecteristics of poko, a rice based
food product of Nepal. Food Biotechnology 16: 1-15
Steinkraus KH, Cullen RE, Pederson CS, Nellis LF and Gavitt BK. 1983. Indonesian tempeh and related fermentations. In: Handbook
of Indigenous Fermented Foods ed. Steinkraus, K.H., Cullen, R.E., Pederson, C.S., Nellis, L.F. and Gavitt, B.K. pp. 1–94. New York:
Marcel Dekker.
Sutardi S and Buckle KA. 1985. Phytic acid changes in soyabeans fermented by traditional inoculum and six strains of Rhizophus
oligosporus.
Journal of Applied Bacteriology 58: 539 – 543
Vaidehi MP, Sumangala SG and Vijayakumari J. 1996. Tempeh based ready to prepare food mixes of high nutritional value. Journal of
Food science and Technology 336: 506-509
Van Veen AG, Graham DCW and Steinkraus KH. 1968. Fermented
peanut presscake. Cereal Science today. 13: 96 -99
Gayathry et al. : Development of tempeh a value added product from soyabeans and other underutilised cereals 151
Dr. K.S.Reddy, BARC, Mumbai Dr. E.V.D. Sastry, Durgapura, Jaipur
Dr. K. B. Saxena, ICRISAT, Hyderabad Dr. D. Packiaraj, TNAU, Coimbatore
Dr. Jagdish Singh, IIPR, Kanpur Dr. P.S.Singh, BHU, Varanasi
Dr. Mohan Singh, IIPR, Kanpur Dr. Ramesh Chandra, Pantnagar
Dr. P.S.Deshmukh, New Delhi Dr. G. Gopalaswamy, TNAU, Coimbatore
Dr. P. Jayamani, TNAU, Coimbatore Dr. Livinder Kaur, PAU, Ludhiana
Dr. Ashwini Kumar, Dhaulakuan Dr. Subhojit Datta, IIPR, Kanpur
List of Refrees for Vol. 26 3 4
Dr. Dibendu Datta, IIPR, Kanpur Dr. A. Amarendra Reddy, ICRISAT, Hydearbad
Dr. A. Bhattacharya, Kanpur Dr. R.K.Gupta, CIPHET, Ludhiana
Dr. Maharaj Singh, IGFRI,Ghansi Dr. Inderjeet Singh, PAU, Ludhiana
Dr. R.K.Panwar,Pantnagar Dr. Rahul Wadaskar, Akola
Dr. D.D.Tiwari, Kanpur Dr. S.K.Singh, IIPR, Kanpur
Dr. J. Souframanian, BARC, Mumbai Dr. M.N.Singh, BHU, Varanasi
Dr. Anju Pathania, CSK HPKV, Sangla Dr. Sarvjeet, PAU, Ludhiana
To encourage pulses research and development, ISPRD admits its members as Fellows. Applications in the prescribed proforma are invited from eligible ISPRD
members for the award of ISPRD Fellowship for the year 2013. Any member is eligible if heshe has been the member of the Society continuously preceding
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. Only those 2
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U.P. by 31 March, 2014. Those who are already Fellows of the Society need not apply.
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Indian Institute of Pulses Research, Kanpur – 208 024
ISPRD Fellowship Awards 2013
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Indian Society of Pulses Research and Development
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ISPRD Fellowship Awards 2013
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Tandon HLS. 1993. Methods of Analysis of Soils, Plants, Water and Fertilizers ed. Fertilizer Development and Consultation
Organization, New Delhi, India. 143 pp. Singh DP. 1989. Mutation breeding in blackgram. In: SA Farook
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Takkar PN and Randhawa NS. 1980. Zinc deficiency in Indian soils and plants. In: Proceedings of Seminar on Zinc Wastes
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14. Beneficial traits of endophytic bacteria from field pea nodules and plant growth promotion of field pea 73
S. Narula, R.C. Anand and S.S. Dudeja
15. Effect of temperature-tolerant rhizobial isolates as PGPR on nodulation, growth and yield of 80