The present experiments were carried out at Department of Horticulture, Dr. PDKV, Akola and Regional Research Centre, Amravati during the years 2013-14 and 2014-15. Fifty five genotypes of cluster bean were assessed for genetic divergence using Mahalanobis D2 technique. Among the characters studied in all four environmental conditions, gum content in seed (63.50%), plant spread (17.17%), number of primary branches per plant (4.65%), days to first flower (3.77%), hundred seed weight (2.09%), days to 50 % flowering(1.95%), seed to husk ratio (1.68%) and ten dry pod weight (1.35%) contributed 95 percent to the total divergence. Genotypes were grouped into 8 clusters using Tocher’s method. Cluster V was the largest group, involving 17 genotypes followed by twelve genotypes were grouped in cluster IV, eleven genotypes in cluster III and six genotype each in cluster I and II. The remaining solitary clusters (VI, VII and VIII) contained only one genotype each. The genotypes from the solitary clusters showed high divergence and useful in breeding. The intra-cluster distance ranged from 0 to 9.15. Cluster V possessed the highest intra-cluster distance (D2=9.15), followed by cluster IV (D2=6.34), cluster III (D2=4.71), cluster II (D2=3.31), and cluster I (D2=2.65). The clusters comprised of only one genotype had zero intra-cluster distance (cluster VI to VIII). The average inter-cluster distance reveled the maximum divergence(D²) between cluster V and VIII (D²=37.26) followed by cluster III and V (D²=29.92), cluster VI and VIII (D²=25.51). On the basis of inter cluster distance and performance observed in the present study a breeding programme involving genotypes for a specific character has been selected using cluster mean.

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Phenotypic stability was studied for seed yield and their component characters in fifty five genotypes of gum cluster bean under four environments during summer and Kharif 2014 at two locations. The environment + (genotypes x environment) was highly significant for all the characters indicating distinct nature of environments and the effects due to environments (linear) was highly significant for all the characters. The partitioning of G x E interaction indicated that the linear components of G x E interaction were significant against pooled deviation for all the traits except number of dry pods per plant and seed yield per hectare and the non linear component (pooled deviation) was also highly significant for all the traits except number of primary branches per plant, number of seeds per dry podand gum content in seed. Based on stability parameters and over all mean, five genotypes viz., IC-421834, IC-421839, IC-421815, IC-324032, and IC-421798 were stable in performance for seed yield per hectare. The genotypes IC-421830 and IC-421840 were most stable for the gum content in seed. Similarly, the genotypes IC-421830 was found to be stable with respect to protein percentage in seed. The genotypes IC-298638 was found to be stable across environments for higher gum yield per hectare.

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The present investigation on preparation of spicy flavoured Paneer blended with cumin and black pepper powder was undertaking in Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with main objective to find out acceptable level of spices by sensory evaluation, physico-chemical properties and to work out the production cost. The Paneer was prepared from buffalo milk with addition of cumin, black pepper powder and their combination as T 1 (control-plain Paneer), T 2 (Paneer blended with 0.2% cumin powder), T 3 (Paneer blended with 0.4% cumin powder), T 4 (Paneer blended with 0.2% black pepper powder), T 5 (Paneer blended with 0.4% black pepper powder) and there combination as T 6 (Paneer blended with 0.2% cumin and 0.2% black pepper powder) and in T 7 (Paneer blended with 0.4% cumin and 0.4% black pepper powder). Cumin and black pepper powder with 0.2 to 0.4 per cent level individually and in combination were significantly affect the moisture, ash content of Paneer. Protein, fat and total solid content increased significantly as cumin and black pepper powder proportion increased individually and in their combination. The overall acceptability of Paneer prepared from buffalo milk was acceptable in all respect but with addition of cumin and black pepper powder in their combinations in proportion of 0.4 per cent (T 7) each has good quality and acceptability. 0.4 per cent black pepper powder (T 5) and 0.4 per cent cumin powder (T 4) were also acceptable in quality and for value addition also. Regarding cost of production of Paneer it was observed that the cost of production increased considerably due to blending of cumin and black pepper powder but which can be compensated with flavour and acceptability of product as ready to eat spicy Paneer as a snacks also.