Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) Vol.8, No.16, 2018 47 Performance of Amaranth (Amaranthus Cruentus L.) Genotypes for Leaf Yield in Ethiopia Yosef Alemu 1* Samuel Tilahun 2 Habtam Setu 3 Selamawit Ketema 1 Melkamu Hinsermu 1 Jibicho Geleto 1 Tesfa Binalfew 1 Shimelis Aklilu 1 Gebeyehu Wendimu 1 1.Melkassa Agricultural Research Center, Melkassa, Ethiopia 2.Holleta Agricultural Research Center, Holleta, Ethiopia 3.Assosa Agricultural Research Center, Assosa, Ethiopia Abstract Background: Production and utilization of Amaranth (Amaranthus spp.) is not well known in Ethiopia. Limited research work has been done so far to develop improved varieties and agronomic practices. The present experiment was conducted to evaluate vegetable amaranth genotypes for adaptation, leaf yield and quality. Materials and Methods: Five genotypes were evaluated at three locations Melkassa, Holleta and Assosa Agricultural Research Centers in 2015 and 2016 under rainfed and irrigated conditions. The experiment was laid out in RCBD with three replications with plot size of 6m 2 . Data on quantitative and qualitative characters were collected and subjected to environment wise analysis of variance followed by pooled analysis. Results: Genotypes were diverse in vegetative, leaf characteristics and yield responses. The overall combined analysis in the rainfed and irrigated conditions across locations and years showed significant difference in total leaf yield (p<0.01)among genotypes. Genotype Madiira-II was the superior genotype interms of leaf yield (15.82 t ha -1 ) followed by genotype AC-NL (14.65 t ha -1 ). There was also significant difference among genotypes in plant height, leaf length and leaf weight at p<0.01. The highest plant height was recorded from genotype Mandiira-II followed by AC-NL. Conclusions: In general, genotypes Mandiira-II and AC-NL were found superior in leaf yield and leaf characteristics and thus identified for release to be used as alternative vegetable source in the country. Keywords: Amaranth genotypes, Leaf characters, Leaf yield , Performance 1. Background The genus Amaranthus comprises 70 species among which 17 are vegetable amaranths with edible leaves, and three are grain amaranths with edible seeds while the rest are cultivated as ornamental plants and weeds. It is one of the oldest food crops in the world, with evidence of its cultivation reaching back to 6700 BC (Itúrbide and Gispert, 1994). Amaranthus is considered one of the most commonly produced and consumed indigenous vegetables on the African continent (Grubben and Denton, 2004). Although not available in agricultural statistics, it may be the most popularly grown vegetable crop in the tropics. It has given considerable attention in many countries because of the high nutritional content in vege was applied table and grain (Srivastava, 2011). In the hot, humid regions of Africa, South East Asia (Malaysia and Indonesia), Southern China, Southern India, and the Caribbean, it is grown as soup vegetables or boiled salad greens. In Kenya, it is largely grown especially by women as source of income and nutrition (IPGRI, 2003). In Ethiopia, however, it is known locally and consumed in few parts of the country. Its leaves and tender stems are highly nutritious rich in protein, minerals such as calcium, iron, vitamins A, C and K, riboflavin (B 2 ), niacin (B 3 ), vitamin B6 and folate. The crop is also used as a component for pharmaceutical and cosmetic industry. It is an annual fast-growing crop on a wide range of soils and climates (Wambugu, and Muthamia, 2009). It is most suitable for growing in small kitchen garden as it requires less attention and cultivation practices. It fits well in crop rotation because of its very short duration and high yield of edible matter per unit area. The young leaves are boiled and consumed as a vegetable such as spinach. The seed can be popped and consumed as qollo (a snack food), while the flour from the roasted or popped seed is used to prepare gruel, besso (a snack food), the flour can be mixed with teff to make injera. Moreover, Amaranthus grain is used to prepare bread, spaghetti, breakfast foods, various cakes and cookies. Production and utilization of the crop is not well known in Ethiopia. This might be due to lack awareness in importance of the crop, utilization, lack of improved varieties and agronomic practices. It is important to critically evaluate the available germplasms and selection of the improved genotypes with high leaf yield potential and good quality. The present experiment was undertaken to evaluate Amaranth genotypes for their adaptation, leaf yield and quality. 2. Material and methods Multi location variety trials were conducted in 2015 and 2016 using five genotypes (Madiira-I, Madiira-II, AC-