Food Legume Improvement And Development
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Food Legume Improvement And Development
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Author : International Center for Agricultural Research in the Dry Areas
language : en
Publisher:
Release Date :
Food Legume Improvement And Development written by International Center for Agricultural Research in the Dry Areas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Food Legume Improvement And Development
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Author : Geoffrey Hawtin
language : en
Publisher: [Washington] : International Center for Agricultural Research in the Dry Areas ; Ottawa : International Development Research Centre
Release Date : 1979
Food Legume Improvement And Development written by Geoffrey Hawtin and has been published by [Washington] : International Center for Agricultural Research in the Dry Areas ; Ottawa : International Development Research Centre this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Science categories.
Food Legume Improvement And Development
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Author :
language : en
Publisher:
Release Date : 1979
Food Legume Improvement And Development written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Food crops categories.
Genetic And Genomic Resources Of Grain Legume Improvement
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Author : Mohar Singh
language : en
Publisher: Newnes
Release Date : 2013-07-18
Genetic And Genomic Resources Of Grain Legume Improvement written by Mohar Singh and has been published by Newnes this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-18 with Technology & Engineering categories.
Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth, along with a rising human population and improved buying capacity has substantially reduced the per capita availability of food legumes. Changes in environmental climate have also had significant impact on production, creating a need to identify stable donors among genetic resources for environmentally robust genes and designing crops resilient to climate change. Genetic and Genomic Resources of Grain Legume Improvement is the first book to bring together the latest resources in plant genetics and genomics to facilitate the identification of specific germplasm, trait mapping and allele mining to more effectively develop biotic and abiotic-stress-resistant grains. This book will be an invaluable resource for researchers, crop biologists and students working with crop development. Explores origin, distribution and diversity of grain legumes Presents information on germplasm collection, evaluation and maintenance Offers insight into pre-breeding/germplasm enhancement efforts Integrates genomic and genetic resources in crop improvement Internationally contributed work
Genetic Enhancement In Major Food Legumes
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Author : Kul Bhushan Saxena
language : en
Publisher: Springer Nature
Release Date : 2021-09-28
Genetic Enhancement In Major Food Legumes written by Kul Bhushan Saxena and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-28 with Science categories.
The protein molecule is the basic building block of every living entity. Its deficiency leads to restricted growth and development of individuals. Globally, such malnutrition is on the rise due to various reasons such as rapid population growth, stagnation of productivity, and ever-rising costs. Millions of people, especially in developing and under-developed countries, suffer from protein malnutrition and the only possible solution is to encourage farmers to grow high-protein food legume crops in their fields for domestic consumption. This, however, could be possible if farmers are provided with new cultivars with high yield, and resistance to major insects, diseases, and key abiotic stresses. The major food legume crops are chickpea, cowpea, common bean, groundnut, lentil, pigeonpea, and soybean. Predominantly, the legume crops are grown under a subsistence level and, therefore, in comparison to cereals and horticultural crops their productivity is low and highly variable. The crop breeders around the globe are engaged in breeding suitable cultivars for harsh and changing environments but success has been limited and not up to needs. With the recent development of new technologies in plant sciences, efforts are being made to help under-privileged farmers through breeding new cultivars which will produce more protein per unit of land area. In this book, the contributors analyze the constraints, review new technologies, and propose a future course of crop breeding programs in seven cold and warm season legume crops.
Legumes As Food Ingredient
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Author : Alfonso Clemente
language : en
Publisher: MDPI
Release Date : 2021-05-07
Legumes As Food Ingredient written by Alfonso Clemente and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-07 with Science categories.
Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.
Food Legume Improvement For Asian Farming Systems
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Author : E. S. Wallis
language : en
Publisher: State Mutual Book & Periodical Service
Release Date : 1987
Food Legume Improvement For Asian Farming Systems written by E. S. Wallis and has been published by State Mutual Book & Periodical Service this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Agricultural systems categories.
"Proceedings of an international workshop held in Khon Kaen,Thailand, 1-5 September 1986"--T.p.
Advances In Plant Breeding Strategies Legumes
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Author : Jameel M. Al-Khayri
language : en
Publisher: Springer Nature
Release Date : 2019-10-08
Advances In Plant Breeding Strategies Legumes written by Jameel M. Al-Khayri and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-08 with Technology & Engineering categories.
This book examines the development of innovative modern methodologies towards augmenting conventional plant breeding, in individual crops, for the production of new crop varieties under the increasingly limiting environmental and cultivation factors to achieve sustainable agricultural production, enhanced food security, in addition to providing raw materials for innovative industrial products and pharmaceuticals. This is Vol 7, subtitled Legumes, focuses on advances in breeding strategies using both traditional and modern approaches for the improvement of individual legume crops. Included in this volume are Adzuki bean, Black gram, Chickpea Cluster bean, Common bean, Cowpea, Faba bean, Hyacinth bean, Lentil, Mung bean, Pigeonpea and Soybean. This volume is contributed by 57 internationally reputable scientists from 9 countries. Each chapter comprehensively reviews the modern literature on the subject and reflects the authors own experience.
Achieving Sustainable Cultivation Of Grain Legumes Volume 2
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Author : Shoba Sivasankar
language : en
Publisher: Burleigh Dodds Series in Agricultural Science
Release Date : 2018
Achieving Sustainable Cultivation Of Grain Legumes Volume 2 written by Shoba Sivasankar and has been published by Burleigh Dodds Series in Agricultural Science this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Technology & Engineering categories.
The second volume in this collection focusses on improving the cultivation of particular grain legumes, starting with common beans, lentils, soybeans and groundnuts. A second group of chapters discusses cowpea, faba beans and pigeonpea.
Expanding The Production And Use Of Cool Season Food Legumes
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Author : Fred J. Muehlbauer
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Expanding The Production And Use Of Cool Season Food Legumes written by Fred J. Muehlbauer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The goal of the Second International Food Legume Research Conference held in Cairo, Egypt was to build on the success of the first conference held nearly 6 years earlier at Spokane, Washington, USA. It was at that first conference where the decision was made to hold the second Conference in Egypt and so near the ancestral home of these food legume crops. It has been a long held view that the cool season food legumes had their origin in the Mediterranean basin and the Near-east arc, and there is little doubt that food legumes were a staple food of the ancient Egyptian civilization. The cool season food legumes have the reputation for producing at least some yield under adverse conditions of poor fertility and limited moisture, i. e. , in circumstances where other crops are likely to fail completely. Yields of cool season food legumes are particularly poor in those regions where they are most important to local populations. The influx of more profitable crops such as wheat, maize, and soybeans have gradually relegated the food legumes to marginal areas with poor fertility and limited water which exposes them to even greater degrees of stress. In the past two decades, production of food legumes has declined in most of the developing countries while at the same time it has expanded greatly in Canada, Australia, and most notably in Turkey.