Jatau, Bulus Ishaku Kube.2023-12-142023-12-142016-12-05A DISSERTAION SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF MASTERS DEGREE IN PLANT GENETICS AND BREEDING OF THE SCHOOL OF POSGRADUATE STUDIES NASARAWA STATE UNIVERSITY, KEFFI, NIGERIAhttps://keffi.nsuk.edu.ng/handle/20.500.14448/6176This research was carried out to evaluate the Morphological and Yield Parameters of Pepper (Capsicum species) Germplasm in Keffi, Nasarawa State. The experiments were conducted using a Randomized Complete Block Design (RCBD) with three replications. Four varieties of pepper (Capsicum species) Germplasm were studied; The varieties are; Shombo, Atarugu, Tatase and Chili. The parameters measured include physical and chemical properties of the experimental site, Morphological parameters, Yield parameters and proximate analysis of the pepper fruits. The result obtained from the study showed that even without external or government support, the pepper growers in Keffi were able to produce the species above subsistence level. It goes show that even little support, they could do more. Also it was discovered that the percentage of macro nutrients found in the soil pH is good for pepper production. Each specie manifested a particular trait compared to the other(s). Tatase and Shombo performed significantly (p<0.05) better than Atarugu and Chili with respect to morphological parameters such as plant height at four weeks (20.4cm) and at maturity (67.7cm) respectively. Chili had the highest number of branches (40.4) whereas Shombo had the highest number of leaves (147.2). Tatase performed best in terms of yield parameters such as fruit weight (26.6g), number of flowers (93.3). Atarugu performed best with respect to number of fruits per plant (47.6). Shombo on the other hand had the highest number of seeds per fruit (112.7) and fruit length (9.7cm), (p<0.05). From the proximate analysis, the study revealed that Tatase has the highest moisture content (12.5%) and nitrogen free extract content (40.3%), while Shombo has the highest ash content (20.0%). Atarugu differ significantly from other varieties in crude protein (1.31%) and ether extraction (26.6%) while Chili had the highest crude fibre (9.0). The result of the physical and chemical properties of the experimental site shows fluctuation in their distribution percentage, the sand percentage is higher compared to silt and clay; therefore it is described as sandy-clay. The four varieties of pepper studied showed good yield and are recommended to pepper growers for commercial production in Keffi, Nasarawa State.enThesis