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Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam

dc.contributor.authorAsfaw, A.
dc.contributor.authorAgre, A.P.
dc.contributor.authorMatsumoto, R.
dc.contributor.authorOlatunji, A.A.
dc.contributor.authorEdemodu, A.
dc.contributor.authorOlusola, T.
dc.contributor.authorOdom-Kolombia, O.L.
dc.contributor.authorAdesokan, M.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorAdebola, P.O.
dc.contributor.authorAsiedu, R.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2023-09-08T10:55:18Z
dc.date.available2023-09-08T10:55:18Z
dc.date.issued2023-06-30
dc.identifier.citationAsfaw, A., Agre, A.P., Matsumoto, R., Olatunji, A.A., Edemodu, A., Olusola, T., ... & Maziya‐Dixon, B. (2023). Genome‐wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam. Journal of the Science of Food and Agriculture, 1-15.
dc.identifier.issn0022-5142
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8248
dc.description.abstractBACKGROUND Food quality traits related to the genetics of yam influence the acceptability for its consumption. This study aimed at identifying genetic factors underlying sensory and textural quality attributes of boiled and pounded yam, the two dominant food products from white Guinea yam. RESULTS A genome-wide association study (GWAS) of a panel of 184 genotypes derived from five multi-parent crosses population was conducted. The panel was phenotyped for the qualities of boiled and pounded yam using sensory quality and instrument-based textural profile assays. The genotypes displayed significant variation for most of the attributes. Population differentiation and structure analysis using principal component analysis (PCA) and population structure-based Bayesian information criteria revealed the presence of four well-defined clusters. The GWAS results from a multi-random mixed linear model with kinship and PCA used as covariate identified 13 single-nucleotide polymorphic (SNP) markers significantly associated with the boiled and pounded yam food qualities. The associated SNP markers explained 7.51–13.04% of the total phenotypic variance with a limit of detection exceeding 4. CONCLUSION Regions on chromosomes 7 and 15 were found to be associated with boiled and pounded yam quality attributes from sensory and instrument-based assays. Gene annotation analysis for the regions of associated SNPs revealed co-localization of several known putative genes involved in glucose export, hydrolysis and glycerol metabolism. Our study is one of the first reports of genetic factors underlying the boiled and pounded yam food quality to pave the way for marker-assisted selection in white Guinea yam. © 2023 Society of Chemical Industry.
dc.description.sponsorshipFrench Agricultural Research Centre for International Development
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.description.sponsorshipJapanese Ministry of Agriculture, Forestry and Fisheries
dc.format.extent1-15
dc.language.isoen
dc.subjectFood Quality
dc.subjectQuantitative Trait Loci
dc.subjectYams
dc.subjectDioscorea Rotundata
dc.subjectCrop Improvement
dc.subjectConsumers
dc.titleGenome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidASFAW:2023
cg.isijournalISI Journal
cg.authorship.typesCGIAR Single Centre
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectValue Chains
cg.iitasubjectYam
cg.journalJournal of the Science of Food and Agriculture
cg.notesPublished online: 30 Jun 2023
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1002/jsfa.12816
cg.iitaauthor.identifierAsrat Asfaw: 0000-0002-4859-0631
cg.iitaauthor.identifierPaterne AGRE: 0000-0003-1231-2530
cg.iitaauthor.identifierRhys: 0000-0003-0213-5462
cg.iitaauthor.identifierAlex Edemodu: 0000-0002-1525-8309
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierPatrick Adebola: 0000-0002-5155-6194
cg.iitaauthor.identifierRobert Asiedu: 0000-0001-8943-2376
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo


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