1Mustafa, A. A., Abbator, A., 1Muhammad, S and 2Aminu, D.
1Department of Botany, Faculty of Life Science, University of Maiduguri, Nigeria.
2Department of Crop Production, Faculty of Agriculture, University of Maiduguri, Nigeria
*Corresponding author’s Email: mohammadsaquib941@gmail.com, doi.org/10.55639/607.121110
ABSTRACT
Bread wheat is a self-pollinating, annual, and temperate crop. It is a crop with various uses both for man and his animals. Depending on culture and region, wheat is utilized for bread baking, chappati, biscuits, pasta, macaroni, noodles and fermented products. In Nigeria wheat flour is processed into foods such as alkaki, pinkaso, dubula, chin chin, gurasa, local spaghetti (taliya), meat pie and many more products. Information on genetic diversity is important for crop improvement. A study was conducted during the cold harmattan season (November to March) at Maiduguri under irrigated condition during November, 2018 to March, 2029. The objective was to characterize some important qualitative characters in wheat, using standard wheat hand book descriptors for wheat provided by IBPGRI. Our findings revealed variability grouping of characters such as; spike density (dense, very dense and intermediate); awnedness (short, conspicous); seed size (medium, large); degree of seed shrivelness (plump, intermediate); leafsheath colour (white, chalky white); leaf size (broad, narrow); grain type (bold, medium); glume colour (white, whitish brown); seed colour (red, white); awn length (long, moderate). The observations suggest that these genotypes can be utilized for crop improvement in future breeding programmes.
Keywords:
Characterization,
Grown,
Bread Wheat,
Genotype