eprintid: 61
rev_number: 14
eprint_status: archive
userid: 1
dir: disk0/00/00/00/61
datestamp: 2011-06-01 11:29:11
lastmod: 2012-01-24 12:32:05
status_changed: 2011-06-01 11:29:11
type: book_section
metadata_visibility: show
contact_email: Library-ICRISAT@cgiar.org
item_issues_count: 0
creators_name: Burstin, J
creators_name: Gallardo, K
creators_name: Mir, R R
creators_name: Varshney, R K
creators_name: Duc, G
icrisatcreators_name: Mir, R R
icrisatcreators_name: Varshney, R K
affiliation: INRA(France)
affiliation: ICRISAT(Patancheru)
country: France
country: India
title: Improving protein content and nutrition quality
ispublished: pub
subjects: s2.10
full_text_status: restricted
agrotags: <b>Agrotags</b>     - sorghum | planting | crops | genes | winds | genetics | farms | experimentation | seasons | transgenics <br><b>Fishtags</b>    - NOT-AVAILABLE<br><b>Geopoliticaltags</b> - kenya | africa | ethiopia | maine | china | texas | centre
abstract: In most centres of crop domestication, legumes and cereals have been domesticated together (Gepts,
2004). Associated with cereals, legumes constitute the main component of traditional dishes
throughout the world, where maize and beans, rice and lentils, barley and peas, wheat and chickpeas
are eaten together. Legumes are consumed in many forms: seedling and young leaves are eaten in
salads, fresh immature pods and seeds provide a green vegetable, and dry seeds are cooked in
various dishes. However, researches have been mainly devoted to the dry seeds. Legume seeds
provide an exceptionally varied nutrient profile, including proteins, fibres, vitamins and minerals
(Mitchell et al. 2009). Nitrogen that is used by the young seedling during germination is stored in
the seed in the form of storage proteins. Seeds contain from 16% to 50% of protein and provide one
third of all dietary protein nitrogen (Graham and Vance, 2003). Anticipating the increasing demand
for protein food sources, the Protein Advisory Group of the United Nations has identified the
improvement of legumes as a critically important area of research
date: 2011
date_type: published
publisher: CAB International
place_of_pub: Wallingford, UK
pagerange: 314-328
pages: 418
refereed: TRUE
isbn: 9781845937669
book_title: Biology and Breeding of Food Legumes
editors_name: Pratap, A
editors_name: Kumar, J
official_url: http://bookshop.cabi.org/default.aspx?site=191&page=2633&pid=2338
related_url_url: http://scholar.google.co.in/scholar?as_q=%22Improving+protein+content+and+nutrition+quality%22&num=10&btnG=Search+Scholar&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&as_sdt=1.&as_sdtp=on&as_sdtf=&as_sdts=5&hl=en
related_url_type: author
citation:   Burstin, J and Gallardo, K and Mir, R R and Varshney, R K and Duc, G  (2011) Improving protein content and nutrition quality.   In:  Biology and Breeding of Food Legumes.   CAB International, Wallingford, UK, pp. 314-328.  ISBN 9781845937669     
document_url: http://oar.icrisat.org/61/1/ChapFood-v6__2_.pdf
document_url: http://oar.icrisat.org/61/5/BiologyandBreedingofFoodlegumes_314-328_2011.pdf