Improving protein content and nutrition quality
2011
r r mir | k gallardo | j burstin | r k varshney | g duc
J Burstin et al., 'Improving protein content and nutrition quality', pp.314-328, CAB International, 2011
Show more [+] Less [-]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 dishesthroughout the world, where maize and beans, rice and lentils, barley and peas, wheat and chickpeasare eaten together. Legumes are consumed in many forms: seedling and young leaves are eaten insalads, fresh immature pods and seeds provide a green vegetable, and dry seeds are cooked invarious dishes. However, researches have been mainly devoted to the dry seeds. Legume seedsprovide 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 inthe seed in the form of storage proteins. Seeds contain from 16% to 50% of protein and provide onethird of all dietary protein nitrogen (Graham and Vance, 2003). Anticipating the increasing demandfor protein food sources, the Protein Advisory Group of the United Nations has identified theimprovement of legumes as a critically important area of research
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