Description
Book SynopsisFood legumes are important constituents of human and animal nutrition, supplying high quality proteins crucial for a balanced diet. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts by legume researchers all over the world, substantial genetic gains have not been achieved. These issues require immediate attention, and overall, a paradigm shift is needed in breeding strategies to strengthen our traditional crop improvement programs. To this end, Biology and Breeding of Food Legumes provides extensive information on their history, origin, evolution and botany, as well as breeding objectives and procedures, nutritional improvement, industrial uses, post-harvest technology and recent developments made through biotechnological intervention.
Table of Contents1: History, Origin and Evolution 2: Domestication 3: Biology of Food Legumes 4: Breeding for Improvement of Cool Season Food Legumes 5: Breeding for Improvement of Warm Season Food Legumes 6: Distant Hybridization and Alien Gene Introgression 7: Polyploidy 8: Cytology and Molecular Cytogenetics 9: Molecular Cytogenetics in Physical Mapping of Genomes and Alien Introgressions 10: Micropropagation 11: Androgenesis and Doubled-Haploid Production in Food Legumes 12: Genetic Transformation 13: Male Sterility and Hybrid Production Technology 14: Mutagenesis 15: Breeding for Biotic Stresses 16: Breeding for Abiotic Stresses 17: Legume Improvement in Acidic and Less Fertile Soils 18: Molecular Breeding Approach in Managing Abiotic Stresses 19: Trait Mapping and Molecular Breeding 20: Improving Protein Content and Nutrition Quality 21: Underutilized Food Legumes: Potential for Multipurpose Uses 22: Legumes as a Model Plant Family 23: Plant Genetic Resources and Conservation of Biodiversity 24: Seed Dormancy and Viability 25: Postharvest Technology 26: Value Addition and International Trade
