Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes (original) (raw)
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Legumes are crucial group of crops that are widely cultivated around the world for their protein rich seed and forage. The major impediments for boosting the output of legume crops are biotic and abiotic stresses. There is an urgent need to lessen the detrimental effects of these stresses on legume crops in order to boost the yield and production of legumes to address the nation’s nutritional security issue. An attempt was made to gather published information on effects of biotic stress and mitigation strategies for developing resistant genotypes to maximize yield. This work was done at Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University Jalandhar in collaboration with other institutes. Systematic cum integrative review of research work done in different parts of World, particularly in India was comprehended. The literature search was done during August, 2022- February, 2023. About 150 review and research papers were screened from various...
Water stress alters physical and chemical quality in grains of common bean, triticale and wheat
Agricultural Water Management, 2020
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Plants are often subjected to several environmental constraints in the field, often simultaneously, which significantly affect their productivity. Among these constraints, water deficit and heat stress are the main constraints limiting plant yield in the arid regions of the Mediterranean basin. Both of these abiotic factors are exacerbated by climate change. Fodder legumes provide a rich resource of plant nutrition to human diets, and are vital for food security and sustainable cropping. Numerous biochemical, molecular, and physiological responses are evoked by drought and heat stresses, influencing the fodder crop yield and nutritional value. When plants are water stressed, they are unable to maintain good growth and produce high yields. Drought also reduces the protein content of the plants, which can lead to a decrease in forage quality. Heat can negatively affect the productivity of forage legumes. High temperatures can cause heat stress which can lead to decreased photosynthesi...
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The proximate composition, mineral constituents and amino acid profile of four important legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their nutritional performance. Significant (P < 0.05) variations existed among the legumes with respect to their proximate composition, mineral constituent and amino acid profile. Lentil was found to be a good source of protein, while cowpea was good in ash among the grain legumes tested. All four types of legumes were also better suppliers of mineral matter, particularly potassium, phosphorus, calcium, copper, iron, and zinc. However, the concentrations of various mineral constituents was not in good nutritional balance. It was concluded that the four legumes tested were rich in lysine, leucine and arginine and can fulfil the essential amino acid requirement of human diet except for S-containing amino acids and tryptophan. In order to make good, the deficiency of certain essential amino acids in legume protein, they must be supplemented with other vegetables, meat and dairy products (e.g., Whey, yogurt).
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Contents 1. Introduction 2. History, taxonomy and distribution 2.1. History 2.2. Taxonomy 2.3. Distribution 3. Chemical composition 3.1. Legume seeds as a source of protein 3.2. Legume seeds as a source of carbohydrate and dietary fibre 3.3. Fat content of Legume seeds 3.4. Legume seeds as a source of minor components with major health effects 4. Food, feed and non-food uses of legumes 4.1. Food use of legumes 4.2. Feed uses of legumes 4.3. Non-food uses of legumes 5. Agronomy, yield and production Glossary Bibliography Biographical Sketch