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Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality

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Relation http://oar.icrisat.org/10938/
 
Title Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality
 
Creator Ashok Kumar, A
Srivastava, R K
Govindaraj, M
Gorthy, S
Gaddameedi, A
Kunapareddy, A
Kotla, A
Jaganathan, J
 
Subject Plant Breeding
Cereals
Pearl Millet
Sorghum
Genetics and Genomics
Food and Nutrition
 
Description Malnutrition due to diets with low micronutrient concentration is a major challenge in developing countries. Biofortification—increasing the micronutrient concentration in the plant edible parts through genetic means—is being adopted to address this malnutrition. It is inexpensive, and the food is a continuous nutrient source. Biofortifying the micro- and macro-nutrients of sorghum and pearl millet directly benefits the poor and effectively complements ongoing nutritional programs. Improved cultivars with superior micronutrient density have been developed and disseminated. Diverse germplasm sources with high micronutrient density are being used in crossing programs to mainstream this trait into core breeding activities to further improve nutritional quality. Here, progress made using classical breeding and genomics to improve sorghum and pearl millet nutritional quality is summarized. The integration of advanced genomics tools and plant breeding methods will significantly contribute for rapid enhancement of nutritional value of sorghum and pearl millet to help combat micronutrient malnutrition.
 
Publisher Elsevier
 
Contributor Taylor, J R N
Duodu, K G
 
Date 2018
 
Type Book Section
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/10938/1/Millet%20chapter%202018.pdf
Ashok Kumar, A and Srivastava, R K and Govindaraj, M and Gorthy, S and Gaddameedi, A and Kunapareddy, A and Kotla, A and Jaganathan, J (2018) Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality. In: Sorghum and Millets : Chemistry, Technology and Nutritional Attributes. Elsevier, pp. 51-68. ISBN 978-0-12-811527-5