Due to Their Gluten Components Which Regulate Their Dough Properties, Eight Varieties of Durum Wheat-Pdw 233, Macs-9, Hi-8498, A-9-30-1, Raj 911, Raj 1555 With Good Quality Characteristics and Bijaga Yellow, Nidw-15 With Poor Quality Characteristics Have Been Identified. the Content of Protein In These Varieties Ranged from 11.1(Yo to 13.8 Percent and the Content of ~-Carotene from 4.1 to 5.85 Ppm With Maximum In Pdw-233 and Minimum In A-9-30-1. Only In the Good Quality Durum Varieties Was a 45 Kd Polypeptide Present. However, Pcr Amplification of the Genomic Dna from the Selected Varieties Using Unique Primers of the Lmw Glutenin Gene Showed No Polymorphism Between the Go