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Research Article

Variability in Nutritional Traits in Tetrapleura tetraptera (Schum and Thonn.)Taub. From Cross River State, Nigeria

Uyoh Edak Aniedi, Ita, Effiom Eyo and Nwofia, Godson Emeka
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Tetrapleura tetraptera (Schum. and Thonn.) is highly valued for its nutritional and medicinal attributes. However, the plant grows wild in the forest and is getting gradually wiped out with no substantial conservation or breeding efforts made. For any meaningful progress to be made in this direction, the nature of variation in this crop must be ascertained. In this study, dry pods of twenty accessions of Tetrapleura tetraptera collected from six local government areas in Cross River State were evaluated for variation in nutrient and phytochemical composition. Genetic component analysis showed that these attributes had more genetic than non-genetic factors contributing to the variability which indicates considerable scope for selection among the studied accessions. High estimates of broad sense heritability with relatively high genetic advance were obtained for saponin, riboflavin and niacin contents, indicating that these attributes were under the control of additive gene effect. Therefore, the plant can be improved with respect to these attributes through direct selection. Principal Component Analysis showed that all the attributes examined contributed maximally to the observed diversity among these accessions. Four clusters emerged with the following accessions: AKA3 from cluster1, IKM1 from cluster3, AKP3 from cluster2, AKP5 from cluster3 and BOK1 from cluster 4 identified as superior based on multiple trait performance suggesting that selection of superior accessions may be carried out for more than one trait. This technique will broaden the genetic base of T. tetraptera germplasm for domestication and varietal development.

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Uyoh Edak Aniedi, Ita, Effiom Eyo and Nwofia, Godson Emeka, 2013. Variability in Nutritional Traits in Tetrapleura tetraptera (Schum and Thonn.)Taub. From Cross River State, Nigeria. Pakistan Journal of Nutrition, 12: 701-707.

DOI: 10.3923/pjn.2013.701.707


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