Achieving sustainable cultivation of grain legumes �??Vol II. Improving cultivation of particular grain legumes
2019
shoba sivasankar | david bergvinson | steve beebe | shiv kumar agrawal | manuele tamo | pooran gaur
Shoba Sivasankar, David Bergvinson, Pooran Gaur, Shiv Kumar Agrawal, Steve Beebe, Manuele Tamo. (15/1/2018). Achieving sustainable cultivation of grain legumes �??Vol II. Improving cultivation of particular grain legumes. United Kingdom: Burleigh Dodds Science Publishing.
Show more [+] Less [-]The lentil (Lens culinaris Medik. ssp. culinaris) is a short, slender annual leguminous plant that produces a popular pulse that is widely consumed, especially in Asia. Its grain is a vital source of protein, with a mean content of 28.3% ranging from 15.9 to 31.4% (Grusak, 2009), especially for the poor, who cannot afford animal products. Lentil seed also contains high amounts of macro- and micro-nutrients such as Ca, Fe, K, P and Zn; the vitamins �?? ascorbic acid, inositol, niacin and vitamin A; fibre; and also carbohydrates for balanced nutrition (Bhatty, 1988; Savage, 1988; Kumar et al., 2016b; Thavarajah et al., 2016)
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