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

dc.contributor.authorAghogho, C.I.
dc.contributor.authorKayondo, S.I.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorEleblu, S.J.
dc.contributor.authorAsante, I.
dc.contributor.authorOffei, S.K.
dc.contributor.authorParkes, E.
dc.contributor.authorSmith, A.I.
dc.contributor.authorAdesokan, M.
dc.contributor.authorAbioye, R.
dc.contributor.authorChijioke, U.
dc.contributor.authorOgunpaimo, K.
dc.contributor.authorKulakow, P.
dc.contributor.authorEgesi, C.
dc.contributor.authorDufour, D.
dc.contributor.authorRabbi, I.Y.
dc.date.accessioned2023-10-31T15:18:58Z
dc.date.available2023-10-31T15:18:58Z
dc.date.issued2023-07
dc.identifier.citationAghogho, C.I., Kayondo, S.I., Maziya‐Dixon, B., Eleblu, S.J., Asante, I., Offei, S.K., ... & Rabbi, I.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, 10-12.
dc.identifier.issn0022-5142
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8325
dc.description.abstractBACKGROUND 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.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.description.sponsorshipCommonwealth & Development Office of the United Kingdom
dc.format.extent1-12
dc.language.isoen
dc.subjectGenetics
dc.subjectHeritability
dc.subjectBy-Products
dc.subjectCassava
dc.subjectBreeding
dc.subjectConsumer Preferences
dc.subjectNigeria
dc.titleExploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationUniversity of Ghana
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationNational Root Crops Research Institute, Nigeria
cg.contributor.affiliationCornell University
cg.contributor.affiliationCentre de Coopération Internationale en Recherche Agronomique pour le Développement
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectSmallholder Farmers
cg.iitasubjectValue Chains
cg.journalJournal of the Science of Food and Agriculture
cg.notesOpen Access Article
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1002/jsfa.12889
cg.iitaauthor.identifierCynthia Idhigu Aghogho: 0000-0003-0244-3975
cg.iitaauthor.identifierKayondo Siraj Ismail: 0000-0002-3212-5727
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.iitaauthor.identifierE J Parkes: 0000-0003-4063-1483
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.iitaauthor.identifierRachael Abioye Smart: 0009-0003-5328-0587
cg.iitaauthor.identifierKAYODE OGUNPAIMO: 0009-0004-5023-6086
cg.iitaauthor.identifierPeter Kulakow: 0000-0002-7574-2645
cg.iitaauthor.identifierIsmail Rabbi: 0000-0001-9966-2941
cg.futureupdate.requiredNo


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