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

Regions on chromosomes 7 and 15 found to be associated with boiled and pounded yam quality attributes from sensory and instrument-based assays. Gene annotation analysis for the regions of associated SNPs revealed co-localization of several known putative genes involved in glucose export, hydrolyse and responsible glycerol metabolism. The findings of our study are one of the first reports of genetic factors underlying the boiled and pounded yam food quality to pave the way for marker-assisted selection (MAS) in white Guinea yam. This article is protected by copyright. All rights reserved.