Variability, Correlations, Heritability and Genetic Advance of Rhizome Yield and Yield Related Traits in Ginger (Zingiberofficinale Rosc.) Landraces from Burkina Faso
Ginger (Zingiberofficina leRosc.) is an economically important plant, valued all over the world. Ginger was introduced in Burkina Faso several decades ago, and is commonly called « Gnamankou ». Identification and characterization of germplasm is an important link between the conservation and utilization of plant genetic resources. A total of 56 ginger ecotypes collected from…
Variabilité de la coloration du tégument des graines de voandzou cultivées au Burkina Faso et les noms locaux associés
Vigna subterranea (L.) Verdcourt specie is a traditional African legume, grown in all parts of Burkina Faso. It plays a huge role in the resilience of poor people to food and nutritional insecurity. In order to contribute to the safeguarding of the genetic resources of this specie and to better valorize it in the selection…
Phenotyping of Bambara Groundnut Landraces for Resistance to Macrophomina phaseolina (Tassi) Goidnich.
Bambara groundnut [Vigna subterranea (L.) Verdcourt] is one of the most important subsistance legumes cultivated inBurkina Faso, due to the high nutrient content of its seeds. However, bambara groundnut production can be seriouslyconstrained by fungal diseases that reduce yields. Macrophomina phaseolina is one of fungal pathogen that causes importantdamage in bambara groundnut fields in Burkina…
Morphometric and agronomic characterization of 56 ginger landraces in Burkina Faso
This study aims to characterize and assess the variability within the ginger accessions growing in Burkina Faso for morphometric and agronomic traits in order to identify appropriate strategies for the future breeding program. The experiment was conducted with 56 accessions in Randomized Complete Block Design with four replications. Moderate diversity was observed for morphometric and…
Molecular characterization of virus isolates from genus Potyvirus infecting Vigna subterranea in Burkina Faso
Bambara groundnut (Vigna subterranea) is an African legume with a great nutritional, economic and social potential. However, one of the main constraints to this crop is viral diseases which reduced yields. Indeed, approximately 12 viruses have been reported to infect bambara groundnut. Among these, only four were reported from Burkina Faso, namely, cowpea aphid-borne mosaic…
Molecular characterization of the main fungi associated to Bambara groundnut foliar diseases in Burkina Faso.
Objective: This study aims to update the database of fungi associated to Bambara groundnut foliardiseases in Burkina Faso using both molecular and morphological identification approaches.Methodology and Results: In this study, molecular approach based on the sequencing of ITS (InternalTranscripted Spacer) region of fungi and morphological approach were used to identify the main fungiassociated to Bambara…
Le Voandzou, un super-aliment oublié
Le Voandzou, une légumineuse méconnue Originaire d’Afrique de l’Ouest, le Voandzou, aussi appelé pois bambara, pois de terre ou « gounga », est une légumineuse oubliée qui mérite d’être redécouverte. Cette plante robuste et résistante aux conditions difficiles s’avère être un véritable trésor nutritionnel et un atout précieux pour l’agriculture durable. Un concentré de nutriments Le Voandzou…
Genetic diversity analysis of Burkina Faso Ginger (Zingiber officinale Rosc.) landraces using microsatellite markers
Identification and characterization of germplasm is important for efficient management strategies in conservation and utilization of plant genetic resources. This investigation aimed to assess genetic diversity of 47 ginger landraces from Burkina Faso base on polymorphism of eight SSR primers. Seven of theses primers produced 60 loci out of which 95.3% were found to be…
Délices culinaires à base de Voandzou: explorer de nouvelles saveurs
Le Voandzou, un ingrédient aux multiples facettes Le Voandzou, loin d’être un simple aliment de base, se révèle être un ingrédient culinaire versatile et savoureux. Sa texture tendre et son goût légèrement sucré permettent de l’intégrer à une multitude de recettes, des plats traditionnels aux innovations Un voyage culinaire à travers le monde En Afrique…