Grain Legumes

Author : Antonio M. De Ron
Publisher : Springer
Page : 438 pages
File Size : 53,7 Mb
Release : 2015-08-27
Category : Science
ISBN : 9781493927975

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Grain Legumes by Antonio M. De Ron Pdf

​​​This book is devoted to grain legumes and include eight chapters devoted to the breeding of specific grain legume crops and five general chapters dealing with important topics which are common to most of the species in focus. Soybean is not included in the book as it is commonly considered an oil crop more than a grain legume and is included in the Oil Crops Volume of the Handbook of Plant Breeding.​Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pod. Several species of this family were domesticated by humans, such as soybean, common bean, faba bean, pea, chickpea, lentil, peanut, or cowpea. Some of these species are of great relevance as human and animal food. Food legumes are consumed either by their immature pod or their dry seeds, which have a high protein content. Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases and unstable yield. Current research trends in Legumes are focused on new methodologies involving genetic and omic studies, as well as new approaches to the genetic improvement of these species, including the relationships with their symbiotic rhizobia.

Author : J. Smartt
Publisher : Cambridge University Press
Page : 393 pages
File Size : 45,5 Mb
Release : 1990-04-19
Category : Medical
ISBN : 9780521307970

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Grain Legumes by J. Smartt Pdf

This volume provides a wide-ranging survey of all the major grain legumes.

Author : Aakash Goyal
Publisher : BoD – Books on Demand
Page : 189 pages
File Size : 54,7 Mb
Release : 2016-10-19
Category : Technology & Engineering
ISBN : 9789535127208

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Grain Legumes by Aakash Goyal Pdf

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. 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.

Author : Marcelino Perez de la Vega,Ana Maria Torres,Jose Ignacio Cubero,Chittaranjan Kole
Publisher : CRC Press
Page : 470 pages
File Size : 46,6 Mb
Release : 2011-09-26
Category : Science
ISBN : 9781439883396

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Genetics, Genomics and Breeding of Cool Season Grain Legumes by Marcelino Perez de la Vega,Ana Maria Torres,Jose Ignacio Cubero,Chittaranjan Kole Pdf

Cool season grain legumes including pea, faba bean, lentil, chickpea, and grass pea are extensively grown in many parts of the world. They are a primary source of proteins in human diet. This volume deals with the most recent advances in genetics, genomics, and breeding of these crops. The "state of the art" for the individual crops differs; however, their phylogenetic proximity justifies the utility of the knowledge available in one crop for speeding up research and improvement in other crops. The first five chapters are devoted individually to the five crops, followed by four chapters presenting comprehensive reviews on recent advances in the fields of functional genomics, comparative genomics, proteomics and metabolomics, and transgenesis as well as three general chapters on nitrogen fixation, broomrapes, and future prospects. This book contains information useful not only to the scientists and scholars working on the cool season grain legumes but also to those working on other legume species.

Author : C. L. Hedley
Publisher : CABI
Page : 360 pages
File Size : 44,6 Mb
Release : 2001
Category : Science
ISBN : 0851999441

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Carbohydrates in Grain Legume Seeds by C. L. Hedley Pdf

The compounds making up the dry weight of seeds play a major role in determining the nutritional quality, and ultimately the uses of the economic value of the seed. The carbohydrate fraction can be divided into starch fibre and soluble carbohydrates. This book covers the chemistry, nutritional value, physiology, processing and breeding/biotechnology of carbohydrates in grain legume seeds. There is currently no book available which covers the strategies for improving carbohydrates in grain legumes which takes into account both nutritional and agricultural requirements. Thisbooks fills that gap.

Author : Ram J. Singh,Prem P. Jauhar
Publisher : CRC Press
Page : 689 pages
File Size : 54,5 Mb
Release : 2005-03-16
Category : Science
ISBN : 9781135509682

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Genetic Resources, Chromosome Engineering, and Crop Improvement by Ram J. Singh,Prem P. Jauhar Pdf

The first book in this new series discusses grain legumes, which rank only second to cereals in supplying calories and protein to the world's population. With each chapter written by an internationally renowned scientist, the book reviews the role of alien germplasm for the domestication of each major legume crop. Discussion for each crop covers or

Author : European Cooperative Programme for Crop Genetic Resources Networks. Working Group on Grain Legumes. Meeting,Thomas Gass
Publisher : Bioversity International
Page : 112 pages
File Size : 52,9 Mb
Release : 1996
Category : Legumes
ISBN : 9789290432890

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Report of a Working Group on Grain Legumes by European Cooperative Programme for Crop Genetic Resources Networks. Working Group on Grain Legumes. Meeting,Thomas Gass Pdf

Author : Shyam Singh Yadav,David L. McNeil,Robert Redden,Sharanagouda A. Patil
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 53,6 Mb
Release : 2010-06-03
Category : Science
ISBN : 9789048137091

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Climate Change and Management of Cool Season Grain Legume Crops by Shyam Singh Yadav,David L. McNeil,Robert Redden,Sharanagouda A. Patil Pdf

This book covers all aspect of legume production management technologies, plant ecological response, nutrients management, biological nitrogen fixation, molecular approaches, potential cultivars, biodiversity management under climate change. Also covered are various aspects of legume management under climate change such as, production management technology, ecology & adaptation, diseases, and international trade; physiology and crops response to nutrients, drought, salinity, and water use efficiency; Biodiversity management, molecular approaches and biological Nitrogen fixation; climate change and strategies. This book presents the most comprehensive and up to date review of research on different cool season grain legume crops, nutrients management, biotic and abiotic stresses management, agronomical approaches for drought management, salinity, drought, weed management and water use efficiency, impact on international trade around the world.

Author : Abra Berens
Publisher : Chronicle Books
Page : 452 pages
File Size : 42,9 Mb
Release : 2021-10-26
Category : Cooking
ISBN : 9781797207155

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Grist by Abra Berens Pdf

As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)

Author : Biswanath N. Chatterjee
Publisher : Unknown
Page : 512 pages
File Size : 42,7 Mb
Release : 1986
Category : Food crops
ISBN : CORNELL:31924067993877

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Principles and Practices of Grain Legume Production by Biswanath N. Chatterjee Pdf

Author : Donal Murphy-Bokern,Fred Stoddard,Christine A. Watson
Publisher : Cabi
Page : 0 pages
File Size : 53,7 Mb
Release : 2017
Category : Business & Economics
ISBN : 1780644981

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Legumes in Cropping Systems by Donal Murphy-Bokern,Fred Stoddard,Christine A. Watson Pdf

Based on contributions from members of the Legumes Future research consortium and complemented by articles from other research teams, this book provides a comprehensive overview of knowledge relevant to developing legume-supported cropping systems in Europe. It reflects the growing interest in using legumes to improve cropping and the current debate over the imbalance in European systems where the low use of legumes has caused concern in the agricultural policy community. This book supports informed debate and decision-making that addresses the associated challenges. Legumes in Cropping Systems presents current knowledge on this subject across 15 coordinated chapters. Each chapter addresses a specific aspect of legume cropping and provides insight into the relevant literature to help support understanding and explore the underlying processes that influence cropping system development. This book includes coverage of: · the role of legumes in cropping systems; · the role of legumes in European protein supplies; · environmental effects of grain and forage legumes; · current status of the major grain and forage legume crops; · economic effects; and · policy development. Written by an international team of expert authors and presented in full-colour throughout, this book is an invaluable resource for researchers in agronomy and crop sciences, agricultural professionals, policy makers, and students.

Author : Shoba Sivasankar
Publisher : Unknown
Page : 128 pages
File Size : 54,8 Mb
Release : 2017
Category : Legumes
ISBN : 1786761394

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Achieving Sustainable Cultivation of Grain Legumes Volume 1 by Shoba Sivasankar Pdf

"Grain legumes are characterised by their nutritional value, an ability to grow rapidly and improve soil health by fixing nitrogen. This makes them a key rotation crop in promoting food security amongst smallholders in particular. However, yields are constrained by factors such as pests and diseases as well as vulnerability to poor soils, drought and other effects of climate change. This collection reviews the wealth of research addressing these challenges. Volume 1 focusses on breeding and cultivation. Part 1 summarises advances in understanding crop physiology and genetic diversity, and how this understanding has informed the development of new varieties. Part 2 reviews improvements in cultivation techniques to make the most of these new varieties, from variety selection and seed quality management, through pest and disease management to storage and quality assessment. With its distinguished editorial team and international range of expert authors, this will be a standard reference for the grain legume research community and farmers of these important crops as well as government and other agencies responsible for agricultural development. It is accompanied by a companion volume which reviews particular grain legumes."--Provided by publisher.

Author : United States. Agency for International Development. Office of Agriculture
Publisher : Unknown
Page : 30 pages
File Size : 47,8 Mb
Release : 1971
Category : Legumes as food
ISBN : MINN:31951003048474G

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Food grain legumes, as a major means of combating malnutrition in LDC's by United States. Agency for International Development. Office of Agriculture Pdf

Author : Mohar Singh,Hari D. Upadhyaya,I. S. Bisht
Publisher : Newnes
Page : 322 pages
File Size : 50,8 Mb
Release : 2013-07-18
Category : Technology & Engineering
ISBN : 9780123984944

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Genetic and Genomic Resources of Grain Legume Improvement by Mohar Singh,Hari D. Upadhyaya,I. S. Bisht Pdf

Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth, along with a rising human population and improved buying capacity has substantially reduced the per capita availability of food legumes. Changes in environmental climate have also had significant impact on production, creating a need to identify stable donors among genetic resources for environmentally robust genes and designing crops resilient to climate change. Genetic and Genomic Resources of Grain Legume Improvement is the first book to bring together the latest resources in plant genetics and genomics to facilitate the identification of specific germplasm, trait mapping and allele mining to more effectively develop biotic and abiotic-stress-resistant grains. This book will be an invaluable resource for researchers, crop biologists and students working with crop development. Explores origin, distribution and diversity of grain legumes Presents information on germplasm collection, evaluation and maintenance Offers insight into pre-breeding/germplasm enhancement efforts Integrates genomic and genetic resources in crop improvement Internationally contributed work

Author : S. S. Deshpande
Publisher : Food & Agriculture Org.
Page : 132 pages
File Size : 44,5 Mb
Release : 2000
Category : Gardening
ISBN : 9251044449

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Fermented Grain Legumes, Seeds and Nuts by S. S. Deshpande Pdf

This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.