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.
Jadual kandungan
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.
Mengenai Pengarang
Dr. Debjyoti Sen Gupta was the ICAR International Fellow and received his Ph.D. at North Dakota State University (NDSU), Fargo, USA. He is currently serving as Scientist (Sr. scale) in the ICAR-Indian Institute of Pulses Research (IIPR). He has authored several research articles, review articles and book chapters in the peer-reviewed journals and books from Springer, CABI, Elsevier among others. He is also the co-editor of ‘Legumes in the Omic Era’, published by Springer in 2014.
Dr Sanjeev Gupta is a Principal Scientist/Project Coordinator on Vigna Crops at ICAR-Indian Institute of Pulses Research (IIPR), Kanpur. He has more than two decades of research experience in grain legume breeding and developed a number of high yielding cultivars in grain legumes. He has authored numerous research papers published in peer-reviewed journals and edited several books in plant breeding aspects, including ‘Legumes in the Omic Era’ with Dr. Debjyoti Sen Gupta, which was published by Springer in 2014.
Dr. Jitendra Kumar is presently working as Principal Scientist at ICAR-Indian Institute of Pulses Research (IIPR), Kanpur. He has more than 12 years research experience in genetic improvement using both conventional and molecular marker assisted breeding approaches on various crops including medicinal and aromatic, cereal and pulse crops. His current priorities include involvement of molecular marker technology in conventional lentil breeding programme for making genetic improvement towards the biotic and abiotic stresses. He has over 110 publications and has co-edited four books, including “Alien Gene Transfer in Crop Plants, Vol 1 and 2” and Phenomics in Crop Plants: Trends, Options and Limitations published by Springer.
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