Quantifying genetic variability and genotype ranking for food quality attributes in white Guinea yam (Dioscorea rotundata) using a multiple trait selection index

Environmental influences associated with cropping seasons and locations varied across traits, ranging from 1.4% (adhesiveness) to 20.7% (cohesiveness). Significant positive correlations (p <0.001) were observed between the overall acceptability of pounded yam and its aroma, taste, color, and appearance. Crude starch was positively correlated (p <0.001) with instrumental gumminess, chewiness, and resilience, but negatively with sensory texture, highlighting the need for balanced starch content. Using the log odds ratio analysis method, TDr1741073 was identified as a superior genotype. Similarly, the multi-trait genotype-ideotype distance index (MGIDI) highlighted it as outstanding in both attributes, making it a strong candidate for use as a parent in breeding programs.