West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana.
International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria.
J Sci Food Agric. 2024 Jun;104(8):4860-4871. doi: 10.1002/jsfa.12889. Epub 2023 Aug 29.
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.
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.
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. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
蕉芋（尤其在尼日利亚）是一种重要的西非食品，由木薯制成。它是一种价格实惠、预煮、干燥、易于准备和储存的食品。埃巴是一种由在热水中重新配制的蕉芋制成的硬面团。蕉芋和埃巴的质量是农民、加工者和消费者接受品种的重要驱动因素。
本研究对新鲜根、蕉芋和埃巴的与质量相关的性状的遗传变异、遗传力和相关性进行了特征描述。该研究使用了 33 个不同的基因型，包括地方品种和已发布的和先进的选育基因型。总共有 40 个性状分为新鲜根质量、颜色、功能和质地特性性状组进行评估。我们观察到所使用的基因型之间存在广泛的表型变异。干物质含量与蕉芋%、堆积密度呈正相关（P<0.05），与埃巴硬度和胶粘性呈负相关。所有环境下的广义遗传力在不同性状组之间差异很大：新鲜根质量为 62%至 79%，颜色为 0%至 96%，功能为 0%至 79%，质地特性为 0%至 57%。
发现蕉芋%、蕉芋和埃巴颜色、堆积密度、膨胀指数和硬度的稳定广义遗传力高，同时群体中存在足够的变异性，表明通过反复选择对这些性状进行遗传改良具有良好的潜力。此外，通过同时提高新鲜根的干物质含量，有可能遗传改良蕉芋%、堆积密度和膨胀能力。 © 2023 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
