Potato is one of the most important horticultural crops widely grown in mid and high lands of Ethiopia. Several potato genotypes has been introduced and tested in different parts of western Ethiopia. However, the stability and performance of these genotypes under different parts of the regions were not yet assessed. Therefore, the objective of this study was to determine the effect of genotype, environment and their interaction for tuber yield and identify stable potato genotypes for possible recommendation. The study was conducted using nine potato genotypes during rainy seasons of 2016 and 2017 at three locations (Gedo, Shambu and Arjo) of western Ethiopia. The experiment was arranged in Randomized complete block design replicated three times. Among the testing locations, high yield (26.56 tha -1 ) was recorded at Arjo while, low (21.51 tha -1 ) at Shambu. Similarly, among the tested genotypes CIP39158.30 was showed high yield (36.41 tha -1 ) followed by CIP384321.30 (35.15 tha -1 ) while, CIP39264 showed low yield (13.3t/ha). Combined analysis of variance showed the main effect due to environments, genotype and genotype by environment interaction were highly significant (P≤0.01) for tuber yield. The genotype and genotype by environment interaction (GEI) was partitioned using GGE biplot model. The first two principal components obtained by singular value decomposition of the centred data of tuber yield explained 99.75% of the total interaction caused by genotype and genotype by environment interaction (GGE). Out of these variations PC1 and PC2 accounted 77.65% and 22.10%, respectively. Generally, the mean tuber yield, GGE biplot and regression slope identified CIP384321.30 as high yielding and stable genotype in the study area.
Taro is a valuable staple food crop among resource-poor rural people in countries such as Nigeria and Ghana, among others. Characterization of genetic diversity is a prerequisite for proper management of breeding programs and conservation of genetic resources. Two hundred seventy one taro accessions obtained from Nigeria and Vanuatu were genotyped using DArTseq-based SNP markers with the objectives of investigating the genetic diversity and population structure. In the analysis, 10,391 SNP markers were filtered from the sequence and used. The analysis revealed higher transition than transversion types of SNPs in the ratio of 1.43:1. The polymorphism ranged from 0.26 to 0.29 for the markers, indicating moderate genetic diversity. A model-based Bayesian clustering analysis of taro accessions yielded five subgroups and revealed the admixture situation in 19.19% of all accessions in the study. Vanuatu taro accessions exhibited more genetic diversity than Nigerian taro accessions. The population diversity estimate (PhiPt) was relatively higher (0.52) for accessions originating from Vanuatu than for Nigerian accessions. Analysis of molecular variance (AMOVA) revealed that most variation existed among individuals within a population at 52%. Nei’s genetic distance showed that relatedness is based on geographical proximity. Collection of taro genetic resources should give more emphasis to within regions to utilize diversity in taro breeding program. This study also demonstrated the efficiency of DArTseq-based SNP genotyping for large-scale genome analysis in taro. The genotypic markers provided in this study are useful for association mapping studies.
Malnutrition afflicts a large number of people in Sub-Saharan Africa. Orphan crops, such as Taro plants, can play critical roles in ensuring global food and nutritional security in this regard. Nigeria is the world's leading producer of taro. It is primarily consumed as a main component or as a soup thickener by resource-poor rural residents in Nigeria's south-eastern regions. The corm contains a lot of carbohydrates, while the leaves have a lot of protein. Furthermore, its social and medicinal importance should not be overlooked. It is, however, a food resource that is underutilized and receives little attention from scientists. Farmers cultivate it on a small scale, and its commercial importance is primarily limited to the local area, implying that farmers are the primary users and keepers of taro genetic diversity. As a result, they've gained some valuable experience in identifying and preserving cultivars they prefer, as well as developing utilization patterns (culinary diversity) for the cultivars they've kept. Information on farmers' knowledge of taro utilization patterns, cultivar maintenance, and culinary diversity is scarce in Nigeria, particularly in the south-eastern region. The purpose of this study is to review existing literature on farmers' and consumers' perceptions and preferences for taro in order to provide insight into knowledge of taro food use, benefits, and potential brand foods. It also addresses key bottlenecks that impede taro production and consumption in Nigeria, paving the way for increased taro production and adoption by both farmers and consumers.
Taro is primarily grown for the corm, which is a staple food for millions of people. It is an annual herbaceous plant that belongs to the oxalate-rich food group. Oxalate is a naturally occurring plant metabolite that is present in all plant-derived human diets. The accumulation of oxalate by crops and pasture plants has a negative impact on the nutritional quality of foods and feeds. Oxalate is a poisonous organic acid that has a significant impact on the eating quality. Acridity causes swelling of the mouth and throat. Oxalate-rich foods also reduce calcium bioavailability and increase the risk of kidney stones. About 75% of all kidney stones are made up primarily of calcium oxalate. Chronic kidney disease affects 10% of the global population, and over two million people currently receive dialysis or a kidney transplant. Oxalates in food can be reduced through physical processes, chemical treatments, and genetic improvements. Cooking root crops may improve digestibility, palatability, storage quality, and safety. Boiling significantly reduced the amount of anti-nutritional factors, resulting in higher food quality. Eating high-calcium foods and adding calcium to cooking are two other ways to reduce oxalates in the diet. Calcium salts are widely accepted and used as acidity regulators, firming agents, and stabilizers in processed foods. Taro corms' total soluble oxalate content also decreased during storage. Explicitly, genetic advancements can aid in the development of long-term solutions. The purpose of this paper was to investigate acridity, its health and economic consequences, and potential food-acridity-reduction mechanisms. This educates users about the dangers of oxalate and aids in the development of mitigation strategies.
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