Grain Legumes

Grain Legumes

2016 | ISBN: 9535127217 9535127209 | 190 Pages | PDF | 15 MB

This book focuses on grain legumes production challenges, progress, and prospects. The book comprises a vast array of topics including diversity, biofortification, importance and antioxidant properties of pulse proteins, etc. This volume will serve as an excellent resource for students, researchers, and scientists interested and working in the area of sustainable crop production.

Grain legumes are a main source of nitrogen-rich edible seeds and constitute a major source of dietary protein in the diets of human population especially for vegetarian diet. Legumes comprise the third largest family of flowering plants and provide important sources of food, fodder, oil, and fiber products.

1 Diversity of Common Bean (Phaseolus vulgaris L.) Landraces and the Nutritional Value of their Grains
2 Lentil (Lens culinaris Medikus): A Whole Food Rich in Prebiotic Carbohydrates to Combat Global Obesity
3 Pulse Proteins: From Processing to Structure-Function Relationships
4 Genetic Control of Cadmium Concentration in Soybean Seeds
5 Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes
6 Intercropping Promotes the Ability of Legume and Cereal to Facilitate Phosphorus and Nitrogen Acquisition through Root- Induced Processes
7 Grain Legume Consumption Inhibits Colorectal Tumorigenesis: A Meta-Analysis of Human and Animal Studies

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