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Improving protein content and nutrition quality

OAR@ICRISAT

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Relation http://oar.icrisat.org/61/
http://bookshop.cabi.org/default.aspx?site=191&page=2633&pid=2338
 
Title Improving protein content and nutrition quality
 
Creator Burstin, J
Gallardo, K
Mir, R R
Varshney, R K
Duc, G
 
Subject Food legumes
 
Description 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
 
Publisher CAB International
 
Contributor Pratap, A
Kumar, J
 
Date 2011
 
Type Book Section
PeerReviewed
 
Format application/pdf
application/pdf
 
Language en
en
 
Rights —
—
 
Identifier http://oar.icrisat.org/61/1/ChapFood-v6__2_.pdf
http://oar.icrisat.org/61/5/BiologyandBreedingofFoodlegumes_314-328_2011.pdf
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