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Breeding for enhanced nutrition and ...

Gupta, Sanjeev.

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Breeding for enhanced nutrition and bio-active compounds in food legumes

Record Type:	Electronic resources : Monograph/item
Title/Author:	Breeding for enhanced nutrition and bio-active compounds in food legumes/ edited by Debjyoti Sen Gupta, Sanjeev Gupta, Jitendra Kumar.
other author:	Gupta, Sanjeev.
Published:	Cham :Springer International Publishing : : 2021.,
Description:	viii, 267 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Legumes - Breeding. -
Online resource:	https://doi.org/10.1007/978-3-030-59215-8
ISBN:	9783030592158

Breeding for enhanced nutrition and bio-active compounds in food legumes
Breeding for enhanced nutrition and bio-active compounds in food legumes[electronic resource] /edited by Debjyoti Sen Gupta, Sanjeev Gupta, Jitendra Kumar. - Cham :Springer International Publishing :2021. - viii, 267 p. :ill. (some col.), digital ;24 cm.

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.

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.

ISBN: 9783030592158

Standard No.: 10.1007/978-3-030-59215-8doiSubjects--Topical Terms:

1084887
Legumes
--Breeding.

LC Class. No.: SB177.L45

Dewey Class. No.: 635.65

Breeding for enhanced nutrition and bio-active compounds in food legumes
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245 0 0 $a Breeding for enhanced nutrition and bio-active compounds in food legumes $h [electronic resource] / $c edited by Debjyoti Sen Gupta, Sanjeev Gupta, Jitendra Kumar.
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300 $a viii, 267 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Legumes $x Breeding. $3 1084887
650 0 $a Legumes $x Genetics. $3 915815
650 0 $a Legumes $x Biotechnology. $3 1084886
650 0 $a Legumes as food. $3 1640747
650 0 $a Agriculture. $3 518588
650 0 $a Plant breeding. $3 592557
650 0 $a Nutrition. $3 517777
650 2 4 $a Plant Breeding/Biotechnology. $3 899391
700 1 $a Gupta, Sanjeev. $3 2056391
700 1 $a Kumar, Jitendra. $3 2056399
700 1 $a Gupta, Debjyoti Sen. $3 2056393
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856 4 0 $u https://doi.org/10.1007/978-3-030-59215-8
950 $a Biomedical and Life Sciences (SpringerNature-11642)