Analysis of genetic diversity among cultivated enset (Ensete ventricosum) populations from Essera and Kefficho, southwestern part of Ethiopia using inter simple sequence repeats (ISSRs) marker

Tobiaw,

doi:10.5897/ajb11.885

Cited by 33 publications

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“…This result is in accordance with the result obtained in other perennial plants in the Zingiberaceae family like Curcuma alismatifolia from Thailand (GD: 0.29; I: 0.43) [28] and in the spice plant black cumin ( Nigella sativa L.) (GD: 0.42; I: 0.54) [29] from Ethiopia, that have been recently studied with ISSR markers. The values of Nei’s genetic diversity (GD) obtained for native plants of Ethiopia like enset (GD: 0.27) [30], teff (GD: 0.27) [31] and sorgum (GD: 0.21) [32] using ISSR markers in the previous studies showed a lower value than obtained in the present study. However, this result contradicts the farm based biodiversity study of A. corrorima in southern Ethiopia by Eyob et al [2].…”

Section: Discussioncontrasting

confidence: 79%

Genetic diversity analysis of cultivated Korarima [Aframomum corrorima (Braun) P.C.M. Jansen] populations from southwestern Ethiopia using inter simple sequence repeats (ISSR) marker

Chombe

Bekele

2018

J of Biol Res-Thessaloniki

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BackgroundKorarima (Aframomum corrorima) is a perennial and aromatic herb native and widely distributed in southwestern Ethiopia. It is known for its fine flavor as a spice in various Ethiopian traditional dishes. Few molecular studies have been performed on this species so far. In the present paper, the ISSR technique was employed to study the genetic diversity in populations of cultivated A. corrorima.ResultsSeven ISSR primers produced a total of 86 clearly scorable DNA bands. High levels of genetic diversity were detected in cultivated A. corrorima (percentage of polymorphic bands = 97.67%, gene diversity = 0.35, Shannon’s information index = 0.52). Analysis of molecular variance (AMOVA) showed that 27.47% of the variation is attributed to the variation among populations and 72.53% to the variation within populations. The Fst (0.28) value showed a significant (p < 0.0001) genetic differentiation among populations. This was supported by the high coefficient of gene differentiation (Gst = 0.32) and low estimated gene flow (Nm = 1.08). A neighbor-joining dendrogram showed that the thirteen cultivated populations were separated into three clusters, which was in good accordance with the results provided by the two dimensional and three dimensional coordinate analyses. However, the clusters did not reveal clear pattern of populations clustering according to their geographic origin. This could be due to human mediated transfer of genetic material among different localities.ConclusionThe genetic diversity in populations of A. corrorima from the southwestern part of Ethiopia was relatively high. This finding should be taken into account when conservation actions, management policies for the species and site identification for in situ and ex situ conservation strategies are developed. Mizan Teferi II population displayed the highest genetic diversity; this population should be considered as the key site in designing conservation strategies for this crop. In addition, Jimma I and Jimma II populations with lowest genetic diversity, should also be considered due to the putative risk of extinction that they face because of the low genetic diversity.

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Section: Discussioncontrasting

confidence: 79%

Genetic diversity analysis of cultivated Korarima [Aframomum corrorima (Braun) P.C.M. Jansen] populations from southwestern Ethiopia using inter simple sequence repeats (ISSR) marker

Chombe

Bekele

2018

J of Biol Res-Thessaloniki

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“…This reduction in effective population size might have contributed to the observed lower heterozygosity due to the increase of chances of inbreeding in wild enset populations. However, genetic distances were greater among wild accessions than among cultivated accessions, possibly because wild populations remained isolated by distance or geographical barriers (Tobiaw & Bekele, 2013), while cultivated materials were more readily transferred between regions through regular long-distance accessions exchange between farmers (Brimata et al,2020). Limited genetic distances among cultivated enset accessions could also be due to recent separation (fragmentation) of the varieties, without sufficient evolutionary time to generate variation (Burgos-Hernández et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…Genetic analysis of intraspecific variation in enset has mainly relied upon data for ‘anonymous’ molecular markers, such as amplified fragment length polymorphisms (AFLP) (Tsegaye & Struik, 2002), random amplified polymorphic DNA (RAPD) (Birmeta et al, 2004), inter simple sequence repeats (ISSR) (Tobiaw & Bekele, 2013) and microsatellites (simple sequence repeat (SSR) polymorphisms (Getachew et al , 2014; Olango et al , 2015; Gerura et al , 2019). Given that enset is vegetatively propagated, genetic divergence among cultivars may be minimal (McKey et al, 2010) and could be difficult to detect using these marker types.…”

Section: Introductionmentioning

confidence: 99%

Accumulation of mutations in genes associated with sexual reproduction contributed to the domestication of a vegetatively propagated staple crop, enset

Tesfamicael

Gebre²,

March

et al. 2020

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23Enset (Ensete ventricosum (Welw.) Cheesman) is a drought tolerant, vegetatively propagated 24 crop that was domesticated in Ethiopia. It is a staple food for more than 20 million people in 25 Ethiopia. Despite its current importance and immense potential, enset is among the most 26 genetically understudied and underexploited food crops. We collected 230 enset wild and 27 cultivated accessions across the main enset producing regions in Ethiopia and applied amplified 28 fragment length polymorphism and genotype by sequencing (GBS) methods to these 29 accessions. Wild and cultivated accessions were clearly separated from each other, with 89 30 genes found to harbour SNPs that separated wild from cultivated accessions. Among these, 17 31 genes are thought to be involved in flower initiation and seed development. Among cultivated 32 accessions, differentiation was mostly associated with geographical location and with 33 proximity to wild populations. Our results indicate that vegetative propagation of elite clones 34 has favoured capacity for vegetative growth at the expense of capacity for sexual reproduction. 35This is consistent with previous reports that cultivated enset tends to produce non-viable seeds 36 and flowers less frequent than wild enset. 37

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“…The highest values were obtained from kocho prepared from Astare variety, while the lowest moisture content was recorded for kocho samples prepared from Kinnare. Such a difference could be as a result of genetic differences existing between the varieties [11]. Kocho prepared by traditional Gurage method has the highest moisture content, and the lowest moisture content was recorded from improved preparation.…”

Section: Moisture Contentmentioning

confidence: 99%

Improving the Indigenous Processing of Kocho, an Ethiopian Traditional Fermented Food

Yirmaga¹

2013

J Nutr Food Sci

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The experiment was carried out using factorial combination of two enset varieties, three fermentation time, and two processing methods with tree replication, to investigate the effects of fermentation time, variety and processing methods on physicochemical qualities, chemical composition, microbial quality and sensory acceptance of kocho. In this study, kocho samples were prepared from Kinnare and Astare enset variety, and processed by modified and traditional Gurage kocho processing methods. The modifications were made by adding minimally boiled pulp of chopped pseudo stem in traditional processing methods of kocho. All processed kocho samples were then fermented for 10, 20 and 30 days. The results revealed that physicochemical qualities, chemical composition, microbial quality and sensory acceptance of kocho were affected by fermentation time, enset variety and processing methods.Kocho samples of Kinnare variety resulted in higher TTA and lower pH than those of Astare variety, which showed 0.55% LA and pH of 4.86. Modified Gurage kocho processing method resulted in lower TTA and higher pH value. As fermentation time increased, crude fiber, ash and carbohydrate contents decreased; moisture and crude protein contents increased; however, crude fat content of kocho samples did not show significant change. Higher crude protein, crude fat and carbohydrate contents were recorded for kocho samples from Kinnare variety, on the other hand, kocho samples from Astare variety resulted in higher crude fiber, total ash, and moisture content.Kocho of Kinnare variety had resulted in higher counts of LAB, yeast and mold, total aerobic bacterial and lower counts of coliform bacteria. Kocho samples processed by traditional Gurage processing method resulted in higher yeast and mold counts and coliform counts, while kocho samples prepared by modified Gurage processing method resulted in higher LAB, and total aerobic bacterial count. Sensory evaluation showed that kocho bread baked from kocho of Kinnare variety, prepared by modified Gurage processing, followed by fermentation, was the most liked than kocho breads from Astare variety in the study.

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Analysis of genetic diversity among cultivated enset (Ensete ventricosum) populations from Essera and Kefficho, southwestern part of Ethiopia using inter simple sequence repeats (ISSRs) marker

Cited by 33 publications

References 0 publications

Genetic diversity analysis of cultivated Korarima [Aframomum corrorima (Braun) P.C.M. Jansen] populations from southwestern Ethiopia using inter simple sequence repeats (ISSR) marker

Genetic diversity analysis of cultivated Korarima [Aframomum corrorima (Braun) P.C.M. Jansen] populations from southwestern Ethiopia using inter simple sequence repeats (ISSR) marker

Accumulation of mutations in genes associated with sexual reproduction contributed to the domestication of a vegetatively propagated staple crop, enset

Improving the Indigenous Processing of Kocho, an Ethiopian Traditional Fermented Food

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