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Combining Ability for Quality of Maize Flour in A 6-Parent Diallel Cross Alika, J.E Abstract Whole maize (Zea mays L.) grains from 15 F1 hybrids obtained form a diallel cross of six maize cultivars consisting of one waxy and five non-waxy were ground into flour and used to prepare "tuwo", a thick porridge. "Tuwo" was prepared by heating a mixture of 10g flour in 30ml of water and evaluated for firmness, stickiness and time of gelatinization. Mean square for general combining ability (GCA) was highly significant for stickiness and firmness of "tuwo". Gelatinization time was highly significant for specific combining ability (SCA). Additive gene effects were substantially more important for firmness and stickiness, while gelatinization time was considerably influenced by non-additive genes. The waxy maize contributed more unfavourable GCA effects for softness and stickiness of "tuwo" than the remaining five cultivars. Keywords Firmness, gelatinization time, general combining ability, specific combining ability, stickiness, "tuwo"

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