Legumes Biofortification

Nadeem, M A and Baloch, F S and Fiaz, S and Aasim, M and Habyarimana, E and Sönmez, O and Zencirci, N, eds. (2023) Legumes Biofortification. Springer nature, Switzerland. ISBN 978-3-031-33957-8

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Abstract

Sustainable food production is vital to ensure food and nutritional security to growing human population. Recently, there has been a shift in agricultural production system, crop production is not only considering yield as primary interest to produce higher number of calories for reducing hunger, but also more nutrient-rich food to reduce malnutrition or “hidden hunger”. Micronutrient malnutrition is a continuing and serious public health problem in many countries, various Interventions to alleviate this problem have been implemented. Biofortification, the process of breeding nutrients into food crops, provides a comparatively cost effective, sustainable, and long-term means of delivering more micronutrients. Legumes have higher protein content than most plant foods approximately twice than cereals and are rich in the key micronutrients folate, niacin, thiamine, calcium, iron and zinc. This book summarizes the biofortification of legumes. Detailed information through contributed chapters shed light on legumes research relevant to human health, with key topics that include genomic and genetic resources for food security, conventional and modern breeding approaches for improving nutrition, agronomic traits and biotechnological interventions.

Item Type: Book
Divisions: Global Research Program - Accelerated Crop Improvement
CRP: UNSPECIFIED
Uncontrolled Keywords: Hidden hunger, Enhanced Nutrition, OMICs approaches, Agronomic strategies, food security
Subjects: Others > Biofortification
Others > Food Security
Others > Legume Crops
Depositing User: Mr Nagaraju T
Date Deposited: 23 Nov 2023 04:38
Last Modified: 23 Nov 2023 04:38
URI: http://oar.icrisat.org/id/eprint/12309
Acknowledgement: UNSPECIFIED
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