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Published:
Dec 31, 2020Keywords:
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Main Article Content
EVALUATION OF COLCHICINE-INDUCED MUTANTS OF CASSAVA FOR ENHANCED MICRO-NUTRIENT AND PHYTO-CHEMICALS
Abstract
A field experiment was conducted at National Root Crops Research Institute (NRCRI) Umudike (in the rainforest
belt of Nigeria), to develop cassava genotypes with higher yield and increased micronutrient content to meet the
current micro-nutrient need of consumers. Four cassava varieties: TMS98/0505, TMS94/4779, TMS94/1632,
and TMS98/0581 treated with three levels of colchicines- 0ppm, 2 ppm, and 4ppm were planted on ridges in a 4 x
5m plot size, at a spacing of 1m x1m apart in a randomized complete block design replicated three times. The trial
was harvested at 12 months after planting and the proximate analyses of the roots carried out showed that
treatment with colchicine at 4ppm concentration significantly (P<0.05) increased the zinc and iron content
compared to other concentrations. Magnesium content of the roots was however highest at concentration level of
2ppm (0.58 mg/100g). Also, the food components such as crude fibre and starch increased with colchicine
concentration, showing that colchicine could be effectively used to improve the nutritional qualities of cassava
roots.
