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

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

Aghogho Cynthia Idhigu, Kayondo Siraj Ismail, Maziya-Dixon Bussie, Eleblu Saviour Jy, Asante Isaac, Offei Samuel K, Parkes Elizabeth, Ikpan Smith Andrew, Adesokan Micheal, Abioye Racheal, Chijioke Ugo, Ogunpaimo Kayode, Kulakow Peter, Egesi Chiedozie, Dufour Dominique, Rabbi Ismail Y

Abstract excerpt

BACKGROUND: 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. RESULTS: This study characterized the genetic variability,...

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PMID: 37515474
DOI: 10.1002/jsfa.12889

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