Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria.

Autor: Aghogho CI; West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana.; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Kayondo SI; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Maziya-Dixon B; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Eleblu SJ; West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana., Asante I; West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana., Offei SK; West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana., Parkes E; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Ikpan Smith A; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Adesokan M; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Abioye R; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Chijioke U; National Root Crops Research Institute, Umudike, Nigeria., Ogunpaimo K; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Kulakow P; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria., Egesi C; National Root Crops Research Institute, Umudike, Nigeria.; Plant Breeding and Genetics Section, School of Integrative Plant Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA., Dufour D; CIRAD, UMR Qualisud, Montpellier, France.; Qualisud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France., Rabbi IY; International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jun; Vol. 104 (8), pp. 4860-4871. Date of Electronic Publication: 2023 Aug 29.
DOI: 10.1002/jsfa.12889
Abstrakt: Background: Gari (especially in Nigeria) is an important West African food product made from cassava. It is an affordable, precooked, dry, easy to prepare and store food product. Eba is a stiff dough produced by reconstituting gari in hot water. Gari and eba quality is an important driver of varietal acceptance by farmers, processors, and consumers.
Results: This study characterized the genetic variability, heritability, and correlations among quality-related traits of fresh roots, gari, and eba. Thirty-three diverse genotypes, including landraces and released and advanced breeding genotypes, were used in this study. In total, 40 traits categorized into fresh root quality, colour, functional, and texture properties trait groups were assessed. We observed broad phenotypic variability among the genotypes used in this study. Dry matter content had a positive (P < 0.05) correlation with gari%, bulk density and a negative correlation with eba hardness and gumminess. Broad-sense heritability across all environments varied considerably among the different trait groups: 62% to 79% for fresh root quality, 0% to 96% for colour, 0% to 79% for functional and 0% to 57% for texture properties.
Conclusions: The stable broad-sense heritability found for gari%, gari and eba colour, bulk density, swelling index, and hardness measured using instrumental texture profile analysis coupled with sufficient variability in the population indicate good potential for genetic improvement of these traits through recurrent selection. Also, it is possible to genetically improve gari%, bulk density, and swelling power by simultaneously improving the dry matter content of fresh roots. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
(© 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)
Databáze: MEDLINE
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