Common bean is the most important edible grain legume and dietary component in the world (Gepts et al., 2008). Bean contributes significantly to food and nutritional security of millions in sub-Saharan Africa and the developing world, providing a cheap protein source and micronutrients such as iron and zinc (Broughton et al., 2003; Graham et al., 2007), and income for smallholder farmers. However, productivity of common bean in many parts of Central and South America, and Africa is constrained by several diseases that includes root rots (RR) (Abawi and Corrales, 1990). Common bean RR caused by a complex of numerous soil-borne pathogenic fungi including Fusarium solani f. sp. phaseoli, Pythium spp., Rhizoctonia solani and Sclerotium rolfsii Sacc. are the primary cause of crop failures among subsistence farmers in the East African Region (Abawi and Corrales,