Exploring genetic diversity: the inheritance of protein and mineral contents in dwarf common beans

Beans are a vital plant-based protein, containing essential minerals that are necessary for human health. Their protein and mineral compositions vary due to factors including cultivar or variety, growth conditions, and processing methods. Global deficiencies in protein and minerals necessitate fortification, supplementation, and dietary diversification. The present study focuses on common bean (Phaseolus vulgaris) cultivars, aiming to understand their genetic variation and inheritance of protein and mineral contents. Five dwarf common bean cultivars (Lida, Beyzade, Ribera, Albeni, and Garrafol) were used in a full-diallel hybridization method and the experiment was conducted in Konya, Türkiye. The diallel analysis assessed both general and specific combining abilities, providing insights into trait inheritance. The results revealed that significant genetic variation occurred among protein and mineral contents. The protein content varied according to the parental cultivars and F1 hybrids. Garrafol had protein content of 28.79%, Lida 28.49%, Beyzade 27.59%, Ribera 23.47%, and Albeni 27.34%. Among the F1 hybrids, Lida × Ribera had the highest protein content at 30.47%, while Albeni × Beyzade had the lowest at 24.55%. General combining ability (GCA) analysis revealed that Garrafol and Lida had significant positive values for protein ratio. However, Beyzade, Albeni, and Ribera had significant negative GCA values for protein ratio. The F1 hybrids displayed a wide range of heterosis values for various nutrient contents, with notable extremes such as –36.78% to 82.24% for Mg content and –37.43% to 39.70% for Fe content. The study identified cultivars with positive GCA for protein, phosphorus, potassium, magnesium, manganese, sulfur, iron, and zinc. Garrafol, Lida, and Ribera hold promise for future breeding programs to enhance the nutritional traits of dwarf common beans. This research enhances the understanding of genetic factors influencing nutritional traits in dwarf common beans, contributing to future developments in bean breeding and nutrition.