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Legumes Biofortification

Produktform: E-Buch Text Elektronisches Buch in proprietärem

Sustainable food production is vital to ensure food and nutritional security to growing human population. Recently, there has been a shift in agricultural production system, crop production is not only considering yield as primary interest to produce higher number of calories for reducing hunger, but also more nutrient-rich food to reduce malnutrition or “hidden hunger”. Micronutrient malnutrition is a continuing and serious public health problem in many countries, various Interventions to alleviate this problem have been implemented. Biofortification, the process of breeding nutrients into food crops, provides a comparatively cost effective, sustainable, and long-term means of delivering more micronutrients. Legumes have higher protein content than most plant foods approximately twice than cereals and are rich in the key micronutrients folate, niacin, thiamine, calcium, iron and zinc. This book summarizes the biofortification of legumes. Detailed information through contributed chapters shed light on legumes research relevant to human health, with key topics that include genomic and genetic resources for food security, conventional and modern breeding approaches for improving nutrition, agronomic traits and biotechnological interventions. weiterlesen

Elektronisches Format: PDF

Sprache(n): Englisch

ISBN: 978-3-031-33957-8 / 978-3031339578 / 9783031339578

Verlag: Springer International Publishing

Erscheinungsdatum: 08.11.2023

Seiten: 549

Herausgegeben von Nusret Zencirci, Ephrem Habyarimana, Sajid Fiaz, Muhammad Azhar Nadeem, Faheem Shehzad Baloch, Muhammad Aasim, Osman Sönmez

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