Study of Genetic Variability in Different Soybean Genotypes Based on Yield and Yield Contributing Traits

Abstract

Soybean (Glycine max L. Merril) is considered a miracle crop due to of its extraordinary qualities. It is grown in East and South East Asia mainly for food, feed, and medicinal purposes. This plant contains about 38-42% of high-quality protein, 6% ash, 29% carbohydrate, and 17 to 24% oil, comprising 85% polyunsaturated fatty acids with two essential fatty acids. Soybean (2n=40) belongs to the Leguminosae family and is believed to have originated in northeastern China and distributed in the USA, Brazil, Argentina, China, India, etc. Today it ranks first in oilseed production (contribution 58 %) followed by rapeseed, groundnut, and sunflower. In India, it occupied an area of 10.97 mha with a production of 13.46 mt and a productivity of 1120 kg ha -1 (Anonymous, International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 9 (2020) Journal homepage: http://www.ijcmas.com