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

Abstract

BACKGROUNDGari is an important (especially in Nigeria) 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.RESULTSThe current study characterized the genetic variability, heritability and correlations among quality‐related traits of fresh roots, gari and eba. Thirty‐three diverse genotypes, including landraces, 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 (DM) 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.CONCLUSIONSThe stable broad‐sense heritability found for gari%, gari and eba colour, bulk density, swelling index and ITPA‐hardness coupled with sufficient variability in the population indicates 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 dry matter content of fresh roots.This article is protected by copyright. All rights reserved.

Genome‐wide association study for yield and quality of granulated cassava processed product

“…A chroma meter (CR-400 Konica Minolta) was used to measure the Commission on Illumination (CIE) tristimulus L*(white/black), a*(red/green), and b* (yellow/blue) parameters. Gari and eba samples for color measurement were prepared as described by Aghogho et al (2023). A 250-mL graduated measuring cylinder was filled with gari samples and gently tapped on the laboratory bench about 50 times until they were leveled to the 250 mL mark (Aghogho et al, 2023).…”

“…Gari and eba samples for color measurement were prepared as described by Aghogho et al (2023). A 250-mL graduated measuring cylinder was filled with gari samples and gently tapped on the laboratory bench about 50 times until they were leveled to the 250 mL mark (Aghogho et al, 2023).…”

“…Cold distilled water was added to the 100 mL mark of the cylinder and allowed to sit for 4 h before observing the final volume of gari. SI was calculated to be a multiple of the original volume (Aghogho et al, 2023).…”