Gilbert Ghislain Mbassi Manga, Emmilienne Djontzo Toche, Mari Essono Damien, Souleymanou Adamou, Raymond Fokom, Abassi Nouhou, Guy Noah, Aurelie Sonkeng, Dieudonné Nwaga, Elie Fokou
Soil Microbiology Laboratory, the Biotechnology Centre, University of Yaoundé I, Cameroon.
Laboratory of Food Science and Metabolism, University of Yaoundé I, Cameroon.
Heliyon. 2024 Aug 22;10(17):e36371. doi: 10.1016/j.heliyon.2024.e36371. eCollection 2024 Sep 15.
Despite a range of methods used to promote modern agriculture with several outcomes, food quality and availability problems remain. This work aims to evaluate the effect of AM fungi inoculation on the growth, yield, nutritional, and antinutritional properties of 7 varieties of cassava. Growth characteristics, yields, rentability, nutritional, and antinutritional of tubers of each treatment were determined at harvest. All the cassava varieties used form a symbiosis with AM fungi at various frequencies, with the I090590 variety being the best (61.66 %). The best amount of chlorophyll, carotenoid, and height of plants were recorded at 9 months old. The 96/1414, TME/693 and MD varieties respectively show the best amount of chlorophyll, size, and carotenoids at 9 months old. Following AM fungi inoculation, an increase in the content of chlorophyll, size, and carotenoids was recorded for all the varieties with the best rate attributed respectively to 92/0326, MD, and 92/0326. Tuber yields vary significantly depending on the cassava varieties, with the best (56.16 t/ha) recorded for the I090590 variety. Following inoculation with AM fungi, a significant increase in yields was recorded, with the best ratio (2.7) obtained with the AE variety. The I090590 variety shows the best yield and by then the most profitable. Inoculation with AM fungi leads to a significant increase in the sugar, protein, fibre, and phosphorus content of all cassava varieties, with the best ratios obtained in 96/1414, 01/1797, and I090590 varieties respectively. Similarly, the inoculation of cassava varieties with AM fungi leads to a significant reduction in the content of cyanides, oxalates, and phytates. The best ratio of reduction for cyanide was 1.91 for the MD variety. AM fungi inoculation is an important way to ensure safe, exponential production and high economic profitability of foodstuffs.
尽管采用了一系列方法来推广现代农业并取得了多种成果，但粮食质量和供应问题仍然存在。这项工作旨在评估接种丛枝菌根真菌（AM真菌）对7个木薯品种的生长、产量、营养和抗营养特性的影响。在收获时测定了每个处理的块茎的生长特性、产量、收益性、营养和抗营养特性。所有使用的木薯品种都以不同频率与AM真菌形成共生关系，其中I090590品种表现最佳（61.66%）。在9个月大时记录到叶绿素、类胡萝卜素含量以及植株高度的最佳值。96/1414、TME/693和MD品种分别在9个月大时表现出最佳的叶绿素含量、大小和类胡萝卜素含量。接种AM真菌后，所有品种的叶绿素含量、大小和类胡萝卜素含量均有所增加，最佳增长率分别归因于92/0326、MD和92/0326品种。块茎产量因木薯品种而异，I090590品种产量最佳（56.16吨/公顷）。接种AM真菌后，产量显著增加，AE品种的最佳增长率为2.7。I090590品种产量最佳，当时也是最具收益性的。接种AM真菌会使所有木薯品种的糖、蛋白质、纤维和磷含量显著增加，最佳增长率分别出现在96/1414、01/1797和I090590品种中。同样，用AM真菌接种木薯品种会导致氰化物、草酸盐和植酸盐含量显著降低。MD品种氰化物的最佳降低率为1.91。接种AM真菌是确保食品安全生产、产量呈指数增长和高经济收益性的重要途径。
