Genetic and the Environmental Influences on the Concentrations Iron and Zinc in Small Seeded Common Bean (Phaseolus vulgaris L.) Varieties and Advanced Lines From Ethiopia

Abstract

ABSTRACTCommon bean (Phaseolus vulgaris L.) is a grain legume rich in proteins and micronutrients, particularly iron and zinc. In this study, 30 small‐seeded genotypes were planted in five locations in Ethiopia, following an alpha lattice design with three replications, to determine environmental and genotypic influence on the Fe and Zn concentration. Based on their Fe and Zn contents, bean cultivars were evaluated for adaptability and stability using AMMI analysis. The Fe concentrations of raw bean seed varied from 44.4 to 84.4 μg/g within the panel of small‐seeded genotypes, with an average range of variance of 18 μg/g across environments, and its seed Zn concentrations varied from 19.7 to 32.3 μg/g, with an average range of variance of 12.6 μg/g across environments. The averages bean Fe concentration among the small‐seeded genotypes across sites in Ethiopia was 62.2 and 26.1 μg/g for Zn concentrations. Results from the analysis of variance using the AMMI model indicated that genotypes accounted for 20.53% and 9.49% of the total variance in seed Fe and Zn concentrations, respectively. The environment had a greater impact, affecting 60.92% and 81.52% of total sum of squares for Fe and Zn concentrations, respectively. According to the broad‐sense heritability, there appears to be some genetic control over Fe and Zn concentrations. However, the substantial effects of the environment and genotype‐by‐environment interaction on Fe and Zn concentrations in small‐seeded genotypes indicates breeding for higher amounts of trace minerals in new bean varieties could be a challenging task. This means the notion that beans can be biofortified to have higher concentrations of Fe and Zn might not be achievable in Ethiopia. A shift in breeding strategies that focuses on traits to enhance the bioavailability of Fe and Zn from bean is warranted and could be a solution to enhance the delivery of iron from small‐seeded beans produced in Ethiopia.