Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

Kisambira, Abbas; Muyonga, John H.; Byaruhanga, Yusuf Byenkya; Tukamuhabwa, Phinehas; Tumwegamire, Silver; Gruenberg, W

doi:10.5539/jfr.v3n6p168

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…The yam bean germplasm introduced into Uganda remains largely uncharacterized, except for composition, and physicochemical characteristics of seed flour (Kisambira et al, 2014(Kisambira et al, , 2015. Unfortunately, the yam bean germplasm in Uganda does not include the chuin type of P. tuberosus with high SRDM.…”

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confidence: 99%

Genetic Variability for Yield and Nutritional Quality in Yam Bean (Pachyrhizus sp.)

Agaba¹,

Tukamuhabwa²,

Rubaihayo³

et al. 2016

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The amount of genotypic and phenotypic variability that exists in a species is important for selection and initiating breeding programs. Yam bean is grown locally in tropical countries of the Americas and Asia for their tasty storage roots, which usually have low dry matter content. The crop was recently introduced in Uganda and other East and Central African countries to supplement iron (Fe) and protein content in diets. This study aimed to estimate genetic variability for root yield and quality traits among 26 yam bean accessions in Uganda. A randomized complete block design was used with two replications across two ecogeographical locations and two seasons during 2012 and 2013. Near-infrared reflectance spectroscopy (NIRS) was used to determine quality of storage root samples. Significant differences among genotypes were observed for all traits except root protein, zinc (Zn), and phosphorus contents. Genotypic variance components () were significant for storage root fresh yield (SRFY), storage root dry matter (SRDM), storage root dry yield (SRDY), vine yield (VNY), fresh biomass yield (FBY), and storage root starch (STA) and Fe contents. For traits with significant the broad sense heritability estimates ranged from 58.4% for SRDY to 83.6% for FBY; and phenotypic coefficients of variation were high for SRFY (66%), SRDY (53.3%), VNY (60.5%), and FBY (59%), but low to medium for SRDM (22.6%), STA (15.1%), and Fe (21.3%). Similarly, the genotypic coefficients of variation were high for SRFY (56.7%), SRDY (53.3%), VNY (55%), and FBY (53.9%); and low for SRDM (20%), STA (12.4%), and Fe (17.8%). There were strong positive correlations between SRFY and both SRDY (r = 0.926) and FBY (r = 0.962), but low-to-moderate correlations among quality traits. It should be possible to breed for high dry matter yam beans by using low dry matter accessions due to the observed genetic variation ( = 9.3%2), which is important if the high dry matter Pachyrhizus tuberosus accessions (known as chuin) from Peru cannot be accessed. This study indicated substantial genetic variation for yield and quality traits in yam bean, demonstrating potential for adaptability to growing conditions and consumer needs in East and Central Africa and for genetic improvement through selection.

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confidence: 99%

Genetic Variability for Yield and Nutritional Quality in Yam Bean (Pachyrhizus sp.)

Agaba¹,

Tukamuhabwa²,

Rubaihayo³

et al. 2016

horts

Self Cite

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“…Spreng. The plants produce heavy storage roots and large seeds, but only the roots are consumed because of the toxic compound, rotenone, contained in seeds (Kisambira et al, 2014). In the frame of the yam bean project (CIP Project N° 03-13: "Enhancing the nutrient-rich Yam Bean (Pachyrhizus spp.)…”

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Socio-economic analysis of processing <i>Pachyrhizus erosus</i> (L.) Urb. tubers into gari in Benin

Adegbola¹,

Padonou²,

Houessionon³

et al. 2015

Int. J. Bio. Chem. Sci

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Pachyrhizus erosus is a legume plant that produces tubers rich in nutrients (protein, iron, zinc, etc.) that are used in various kinds of food processing. The objective of this study was to analyse producers' and processors' perception regarding processing P. erosus tubers into gari in on-farm conditions and its financial profitability. Kendall's concordance test was used to classify perceptions, and cost analysis was used to analyse the profitability of the product. The results showed that the mixed gari with 50% P. erosus was highly appreciated because of its greater fermentation ability than cassava gari. The price at which processors broke even was FCFA 340 (~ $ 0.57) per kilogram and the sensitivity analysis revealed that when the yield of P. erosus-based gari increased by 30%, processors made a profit of 25% of the investment cost. So, processing of P. erosus is beneficial for the processors and consumers appreciate it more than cassava gari. The Benin Government needs to promote this crop in order to feed its population.

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Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia

et al. 2020

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Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

Cited by 3 publications

References 22 publications

Genetic Variability for Yield and Nutritional Quality in Yam Bean (Pachyrhizus sp.)

Genetic Variability for Yield and Nutritional Quality in Yam Bean (Pachyrhizus sp.)

Socio-economic analysis of processing <i>Pachyrhizus erosus</i> (L.) Urb. tubers into gari in Benin

Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia

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