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dc:title "HTML Summary of #61 \n\nImproving protein content and nutrition quality\n\n";
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bibo:abstract "In most centres of crop domestication, legumes and cereals have been domesticated together (Gepts,\r\n2004). Associated with cereals, legumes constitute the main component of traditional dishes\r\nthroughout the world, where maize and beans, rice and lentils, barley and peas, wheat and chickpeas\r\nare eaten together. Legumes are consumed in many forms: seedling and young leaves are eaten in\r\nsalads, fresh immature pods and seeds provide a green vegetable, and dry seeds are cooked in\r\nvarious dishes. However, researches have been mainly devoted to the dry seeds. Legume seeds\r\nprovide an exceptionally varied nutrient profile, including proteins, fibres, vitamins and minerals\r\n(Mitchell et al. 2009). Nitrogen that is used by the young seedling during germination is stored in\r\nthe seed in the form of storage proteins. Seeds contain from 16% to 50% of protein and provide one\r\nthird of all dietary protein nitrogen (Graham and Vance, 2003). Anticipating the increasing demand\r\nfor protein food sources, the Protein Advisory Group of the United Nations has identified the\r\nimprovement of legumes as a critically important area of research"^^xsd:string;
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