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

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Title Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria
 
Creator Aghogho, C.I.
Kayondo, S.I.
Maziya-Dixon, B.
Eleblu, S.J.
Asante, I.
Offei, S.K.
Parkes, E.
Smith, A.I.
Adesokan, M.
Abioye, R.
Chijioke, U.
Ogunpaimo, K.
Kulakow, P.
Egesi, C.
Dufour, D.
Rabbi, I.Y.
 
Subject genetics
heritability
by-products
cassava
breeding
consumer preferences
nigeria
 
Description Open Access Article
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 
 
Date 2023
2023-10-31T14:58:44Z
2023-10-31T14:58:44Z
 
Type Journal Article
 
Identifier Aghogho, 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.
0022-5142
https://hdl.handle.net/10568/132593
https://doi.org/10.1002/jsfa.12889
BIOTECH & PLANT BREEDING
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 1-12
application/pdf
 
Source Journal of the Science of Food and Agriculture