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Article

Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam.

Journal of the science of food and agriculture - 1 Jun 2024

Asfaw Asrat, Agre Paterne, Matsumoto Ryo, Olatunji Alice Adenike, Edemodu Alex, Olusola Theresa, Odom-Kolombia Oluchi Lawrencia, Adesokan Michael, Alamu Oladeji Emmanuel, Adebola Patrick, Asiedu Robert, Maziya-Dixon Busie

Abstract excerpt

BACKGROUND: Food quality traits related to the genetics of yam influence the acceptability for its consumption. This study aimed at identifying genetic factors underlying sensory and textural quality attributes of boiled and pounded yam, the two dominant food products from white Guinea yam. RESULTS: A genome-wide association study (GWAS) of a panel of 184 genotypes derived from five multi-parent crosses...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 37386916
DOI: 10.1002/jsfa.12816

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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