Fiftyfive 'Kabuli' chickpea genotypes were studied for physical characters
to assess their role in cooking quality across the four environments. Seed
mass, seed volume, swelling capacity and hydration capacity were important
quality attributes. These characters were also mutually correlated. The gen
otypes 'ICARDA-112','HK 92-103', 'ICARDA-09101','GNG 827' and 'HK 92-117' w
ere found to be promising genotypes to throw desirable segregants for cooki
ng quality in breeding programmes.