Breeding for enhanced nutrition and bio-active compounds in food legumes / Debjyoti Sen Gupta, Sanjeev Gupta, Jitendra Kumar, editors.
Gupta, Debjyoti Sen, editor.; Gupta, Sanjeev, editor.; Kumar, Jitendra, 1973- editor.
2021
SB177.L45
Available Online

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Title Breeding for enhanced nutrition and bio-active compounds in food legumes / Debjyoti Sen Gupta, Sanjeev Gupta, Jitendra Kumar, editors.
ISBN 9783030592158 (electronic bk.)
3030592154 (electronic bk.)
9783030592141
3030592146
DOI https://doi.org/10.1007/978-3-030-59215-8
Published Cham : Springer, [2021]
Language English
Description 1 online resource (viii, 267 pages) : illustrations (some color)
Other Standard Identifiers 10.1007/978-3-030-59215-8 doi
Call Number SB177.L45
Dewey Decimal Classification 635/.65
Summary More than 20 million childhood deaths occur every year due to the micronutrient deficiency and diet-related non-communicable diseases (cardiovascular diseases, cancers, chronic respiratory diseases and diabetes). The United Nations (UN) recently announced that the increase in chronic, non-communicable diseases has resulted in 36 million deaths around the world annually, claiming more lives than all other causes combined. These chronic diseases are not isolated to developed countries and are even more pronounced in the developing world. Such chronic illnesses have caused far more deaths than infectious diseases throughout the world (except Africa) in recent years. Therefore, enrichment of micronutrients in staple food crops is of paramount importance for the nutritional security in our world. Biofortification is the development of micronutrient- and/or vitamin-rich crops using traditional crop improvement practices as well as modern biotechnology tools. It is a more sustainable and cost effective method than food supplementation, fortification and diet diversification. This work consolidates available information on the different aspects of breeding for improved nutrition of pulses. An overview of entire pulses based on their nutritional profile is given so that audience can find the desired information easily. Food legumes are the active ingredients in many gluten-free food products and there is a continuous rise of the use of pulses flour in milling and baking processes. Our book sheds light on recent efforts and the underlying constraints of meeting the public demand. We believe this work provides the basic information for anyone interested in biofortification and stimulate further research to meet this unique challenge.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed March 12, 2021).
Added Author Gupta, Debjyoti Sen, editor.
Gupta, Sanjeev, editor.
Kumar, Jitendra, 1973- editor.
Available in Other Form Print version: 9783030592141
Print version: 9783030592165
Print version: 9783030592172
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Breeding for enhanced nutritional status: Retrospect and Prospect
Quality improvement in chickpea
Breeding for quality improvement in pigeon pea
Bio-fortification in lentil
Breeding for low phytates and oligosaccharides in mung bean and black gram
Common bean quality improvement
Breeding for reduced trypsin inhibitor in peas
Breeding for low ODAP content in Lathyrus
Breeding for high protein content in cowpea
Role of animal models in nutrition resource in food legumes
Pulses for improved milling and baking
Bio-actives and nutraceuticals in lentil.

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