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

Aghogho Cynthia Idhigu, Kayondo Ismail Siraj, Maziya‐Dixon Busie, Eleblu Saviour JY, Asante Isaac, Offei Samuel K., Parkes Elizabeth, Ikpan Smith Andrew, Adesokan Michael, Abioye Racheal, Chijioke Ugo, Ogunpaimo Kayode, Kulakow Peter, Egesi Chiedozie, Dufour Dominique, Rabbi Ismail Y.. 2023. Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria. Journal of the Science of Food and Agriculture, 12 p.

Résumé : 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.

Mots-clés Agrovoc : qualité des aliments, garri, manioc

Mots-clés géographiques Agrovoc : Nigéria

Mots-clés complémentaires : eba

Mots-clés libres : Genetic components, Principal component analysis, Instrumental texture profile analysis, Cassava processed product quality, Breeding for consumer preference traits

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales
F30 - Génétique et amélioration des plantes

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Foreign, Commonwealth and Development Office

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences, (GBR) Next Generation Cassava Breeding

Auteurs et affiliations

• Aghogho Cynthia Idhigu, University of Ghana (GHA)
• Kayondo Ismail Siraj, IITA (NGA)
• Maziya‐Dixon Busie, IITA (NGA)
• Eleblu Saviour JY, University of Ghana (GHA)
• Asante Isaac, University of Ghana (GHA)
• Offei Samuel K., University of Ghana (GHA)
• Parkes Elizabeth, IITA (NGA)
• Ikpan Smith Andrew, IITA (NGA)
• Adesokan Michael, IITA (NGA)
• Abioye Racheal, IITA (NGA)
• Chijioke Ugo, NRCRI (NGA)
• Ogunpaimo Kayode, IITA (NGA)
• Kulakow Peter, IITA (NGA)
• Egesi Chiedozie, NRCRI (NGA)
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671 - auteur correspondant
• Rabbi Ismail Y., IITA (NGA) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/606424/)

Métriques

[ Page générée et mise en cache le 2024-04-24 ]