Genetic Diversity Assessment for Nutritional Traits of Ex-situ Finger Millet Collections

Abstract Finger millet plays a vital role in dietary and nutritional balance due to its high carbohydrate, energy, and nutrient content. Understanding the nutritional genetic diversity within finger millet collections is essential for breeding improvement. This study evaluated and characterized the grain nutrient diversity of 200 finger millet collections from various African countries using a 10 × 20 lattice design across three locations over two years. Significant variations (P < 0.001) were found in protein, starch, and mineral contents among genotypes. Moisture ranged from 7.9% to 12.4%, protein from 5.2% to 9.3%, calcium from 139 to 431 mg/100 g, magnesium from 120.9 to 525.5 mg/100 g, iron from 4.06 to 30.68 mg/100 g, and zinc from 0.11 to 4.89 mg/100 g. Iron (Fe) content was significantly and positively correlated with calcium (Ca), magnesium (Mg), and zinc (Zn). Cluster analysis grouped most genotypes in cluster I (73) and the fewest in cluster V (8). Principal component analysis showed that Mg, Zn, Ca, and moisture accounted for 40.27% of the variation in the first component, while protein, starch, and Fe contributed 17.51% to the second. Genotypes 203574, 234160, 203259, 203262, and 203257 were highest in protein, calcium, magnesium, iron, and zinc, respectively. Except for one from Zimbabwe, all high-ranking genotypes originated from Ethiopia. The relationship between nutrient content and geographical origin provides valuable insight for collecting nutrient-specific genotypes and using superior ones directly or as parental lines in hybridization programs to enhance finger millet nutrition.