Variation in Tuber Dry Matter Content and Starch Pasting Properties of White Guinea Yam (Dioscorea rotundata) Genotypes Grown in Three Agroecologies of NIGERIA

Ryo Matsumoto,Haruki Ishikawa,Asrat Asfaw,David De Koeyer,Robert Asiedu,Patrick Adebola,Tadashi Yoshihashi,Satoru Muranaka

doi:10.3390/agronomy11101944

Abstract

The primary objective of this study was to assess the effects of genotype (G), location (L), and G × L interaction on tuber quality traits (dry matter content and starch pasting parameters) in white Guinea yam (Dioscorea rotundata Poir.). Variability in tuber dry matter and starch pasting properties was examined using 18 advanced breeding lines and two dominant landrace cultivars of white Guinea yam grown in three different agroecological zones (forest‒savanna transition, southern Guinea savanna, and rainforest) in Nigeria. The starch pasting properties were evaluated using a Rapid Visco Analyser. Our results show that the G × L interaction effect was low compared to the genotype and growing location effects on the variability of key starch properties. In addition, the repeatability of trait performance across locations was high and relatively uniform for key traits, suggesting that any of the three locations used in this study can be employed for their evaluation. Furthermore, TDr1100873 had a higher dry matter content than the dominant landrace cultivars (Amula and Meccakusa) but was similar to them in starch pasting properties. Hence, TDr1100873 is considered a suitable variety for future breeding activities.

Highlights

Yam (Dioscorea spp.) is a major starchy food source in several countries across the humid and sub-humid tropics and a significant source of calories for over 300 million people in the tropics and subtropics [1]
The study assessed the effects of genotype, growing location, and their interaction on the dry matter content and starch pasting properties of white Guinea yam in three different agroecological zones of Nigeria (Table 2)
The effect of genotype by growing environment on starch pasting properties has been reported for rice [14,15], wheat [16], and potato [17], the present study is the first to report the effects of growing location and G × L interaction on the pasting properties of white Guinea yam starch

Summary

Introduction

Yam (Dioscorea spp.) is a major starchy food source in several countries across the humid and sub-humid tropics and a significant source of calories for over 300 million people in the tropics and subtropics [1]. To meet the growing demand for yam as populations grow and to maintain food security for people in West Africa, it is important to develop and disseminate new and improved yam varieties with appropriate agricultural traits and that satisfy consumer preferences. The one of the important yam breeding targets include the development of improved varieties with appropriate tuber quality (dry matter content, texture, taste, rate of oxidation) [9]. It is prepared by boiling and pounding tuber pieces in a mortar with a pestle to produce a sticky elastic dough, which is often eaten with vegetable or meat sauce [10]. Flavor and physical properties, such as texture and appearance, are important attributes of food products and are used by consumers to evaluate the acceptability of the product [12]

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