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
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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. |
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Subject |
genetics
heritability by-products cassava breeding consumer preferences nigeria |
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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 |
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Date |
2023
2023-10-31T14:58:44Z 2023-10-31T14:58:44Z |
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Type |
Journal Article
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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 |
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Language |
en
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Rights |
CC-BY-4.0
Open Access |
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Format |
1-12
application/pdf |
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Source |
Journal of the Science of Food and Agriculture
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