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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

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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. The interdependence of morphological characters in Yugoslavian bean varieties Phaseolus vulgaris L.. In: Proceedings of the first 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 last 5 years and has at least 3 research papers related to food legumes out of which, one must have been published in the Journal of Food Legumes . Only those 2 research papers, which were published in other Journals having NAAS rating at or above par with Journal of Food Legumes, will be considered . Filled- in applications along with necessary enclosures should be submitted to the Secretary, Indian Society of Pulses Research and Development, IIPR, Kanpur 208 024 U.P. by 31 March, 2014. Those who are already Fellows of the Society need not apply. Indian Society of Pulses Research and Development Indian Institute of Pulses Research, Kanpur – 208 024 ISPRD Fellowship Awards 2013 Secretary, ISPRD secretary.isprdgmail.com Indian Society of Pulses Research and Development Indian Institute of Pulses Research, Kanpur 208 024 ISPRD Fellowship Awards 2013 1. Name in Full : 2. Father’s Name : 3. Date of Birth : 4. Designation : 5. Field of specialization : 6. Address with Telephone No., E-mail and Fax Office : ________________________________________________________________________________________ Residence : ____________________________________________________________________________________ 7. Academic career Passport Size Photo Degree UniversityInstitution Year Distinction, if any Designation Organization Period 8. Employment Record and Experience 9. Enlist only three best publications indicating a Name of authors, b year, c title, d name of journal, volume no. and page nos. 10. Dateyear of lifeordinary membership of ISPRD. 11. Special services rendered to ISPRD. Signature of applicant with date Head of InstituteOrganization Optional PROFORMA Journal of Food Legumes formerly Indian Journal of Pulses Research publishes original papers, short communications and review articles by renowned scientists, covering all areas of food legumes research. The paper should not have been published or communicated elsewhere. Authors will be solely responsible for the factual accuracy of their contribution. Language of publication is English British. Please send your manuscript to following address: Secretary ISPRD Indian Institute of Pulses Research Kalyanpur, Kanpur 208 024, India Email: secretary.isprdgmail.com Manuscript must be submitted through e-mail. You should also submit a hard copy of your manuscript for our official record. Besides authors is required to submit a certificate that the paper is exclusive for Journal of Food Legumes. Manuscripts must conform to the Journal style see the latest issue . Correct language is the responsibility of the author. After having received your contribution date of submission, there will be a review process before the editorial board takes decision regarding acceptance for publication. One copy of the revision together with the original manuscript must be returned to the subject editor or Secretary. The submitted paper must be one complete word document file comprising a title page, abstract, text, references, tables, figure legends and figures. When preparing your text file, please use only Times New Roman for text 12 point, double spacing and Symbol font for Greek letters to avoid inadvertent character substitutions. Format Every original paper should be divided into the following five sections: ABSTRACT, Key words, INTRODUCTION, MATERIALS AND METHODS, RESULTS AND DISCUSSION, and REFERENCES. The manuscript should be typed on one side of the paper only, double spaced, and with 4-cm margins with page and line numbers. The main title must be capital bold. Subheading must be bold italic and Sub-sub heading normal italic. At the head of the manuscript, the following information should be given: the title of the paper, the names of the authors, the institute where the research was carried out, the present addresses of the authors foot note and of the corresponding author if different from above Institute. Authors are required to provide running title of the paper. You must supply an E-mail address for the corresponding author. The abstract should contain at least one sentence on each of the following: objective of investigation hypothesis, purpose, aim, experimental material, method of investigation, data collection, result and conclusions. Maximum length of abstract is 175 words. Up to 10 key words should be added at the end of the abstract and separated by comma. Key words must be arranged alphabatically e.g., EMS, Gamma ray, Mungbean, Mutations, Path coefficient, ....... 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Botanical and zoological names, gene designations and gene symbols are italicised. Yield data should be reported in kgha. The name of varieties or genotypes must start and end with single inverted comma e.g., ‘Priya’, ‘IPA 204’, ....... Tables and Figures Tables and figures should be limited to the necessary minimum. Please submit reproducible artwork. For printing of coloured photograph, authors will be charged Rs. 4000- per photograph. It is essential that figures are submitted as high- resolution scans. References The list of references should only include publications cited in the text. They should be cited in alphabetical order under the first author’s name, listing all authors, the year of publication and the complete title, according to the following examples: Becker HC, Lin SC and Leon J. 1988. Stability analysis in plant breeding. Plant Breeding 101: 1-23. Sokal RR and Rholf FJ. 1981. Biometry, 2nd Ed. Freeman, San Francisco. 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 and IA Khan Eds, Breeding Food Legumes. Premier Publishing House, Hyderabad, India. Pp 103-109. Takkar PN and Randhawa NS. 1980. Zinc deficiency in Indian soils and plants. In: Proceedings of Seminar on Zinc Wastes and their Utilization, 15-16 October 1980, Indian Lead-Zinc Information Centre, Fertilizer Association of India, New Delhi, India. Pp 13-15. Satyanarayan Y. 1953. Photosociological studies on calcarious plants of Bombay. Ph.D. Thesis, Bombay University, Mumbai, India. In the text, the bibliographical reference is made by giving the name of the authors with the year of publication. If there are two references, then it should be separated by placing ‘comma’ e.g., Becker et al. 1988, Tandon 1993. If references are of the same year, arrange them in alphabatic order, otherwise arrange them in ascending order of the years. While preparing manuscripts, authors are requested to go through the latest issue of the journal. Authors are also required to send the names E-mail address of least 3-4 reviewers appropriate to their articles. Instructions to Authors 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