10 bread wheat genotypes were crossed in diallel fashion excluding reciprocals. The F1s and the parental lines were then utilised for combining ability analysis. Analysis of variance (ANOVA) showed the presence of significant variation for all four quality traits. ANOVA showed highly significant estimates of mean square for general combining ability for sedimentation value, hectolitre weight and phenol colour reaction however for protein content it was significant. Mean square for specific combining ability was highly significant for sedimentation value and phenol colour reaction while for protein content and hectolitre weight it was nonsignificant.
