Genetic Variability and Diversity for Rancidity and Associated Characters in Pearl Millet (Pennisetum glaucum L.)

Abstract

Pearl millet stands as one of the hardiest warm-season crops globally, offering a rich source of energy, protein, iron, and zinc. The development of high-yielding pearl millet hybrids, characterized by excellent flour quality, is crucial for fulfilling the demands of the food industry. The study focused on assessing yield, rancidity, and associated traits across 49 parental lines, comprising 24 B lines and 25 R lines of pearl millet. Notably, lines 07999R, 04999B, and 08222R were identified as possessing low rancidity levels. Traits such as 1000-seed weight, fat content, lipase, lipoxygenase, peroxidase, and alcoholic acidity on the 5th day of storage exhibited high heritability and significant genetic advance, indicating the influence of additive gene effects. Both genotypic and phenotypic correlations showed a significant positive association between alcoholic acidity on 5th day of storage and the activity of enzymes such as lipase, lipoxygenase and peroxidase. In terms of diversity, Cluster II showcased lines characterized by low alcoholic acidity on 5th day of storage and moderate grain yield per plant.