Nutritional standards and methods of evaluation for food legume breeders | Legume national standards
1977
Hulse, Joseph H. | Rachie, Kenneth O. | Billingsley, L. W. (Lawrence Winston)
Abstract: Food legumes are eaten as mature dry seeds (pulses) or as green seed pods in which immature seeds are contained. Legumes are important and economical sources of protein, calories, vitamins, and minerals. A major pulse improvement program should be to increase and stabilize yields. The food use acceptability and nutritional value of pulses must increase while reducing the risk of losing desirable quality factors in their genetic improvement. The objectives in legume breeding programs include nutrient content, digestibility, adverse factors elimination, geneticimprovement, national and international collaboration, staged screening procedures, and improved breeding processes. Biological evaluation is necessary to determine the amounts of toxins and nutrients available. The text defines food use, nutrition problems, principles and guidelines for improvement, evaluation and screening programs, international programs, and addresses legume/cereal interdependence in legume breeding and use.
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