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Legumes Biofortification (1st ed. 2023)
Muhammad Azhar Nadeem, Faheem Shehzad Baloch, Sajid Fiaz, Muhammad Aasim, Ephrem Habyarimana, …
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R5,278
Discovery Miles 52 780
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Sustainable food production is vital to ensure food and nutritional
security to growing human population. Recently, there has been a
shift in agricultural production system, crop production is not
only considering yield as primary interest to produce higher number
of calories for reducing hunger, but also more nutrient-rich food
to reduce malnutrition or “hidden hunger”. Micronutrient
malnutrition is a continuing and serious public health problem in
many countries, various Interventions to alleviate this problem
have been implemented. Biofortification, the process of breeding
nutrients into food crops, provides a comparatively cost effective,
sustainable, and long-term means of delivering more micronutrients.
Legumes have higher protein content than most plant foods
approximately twice than cereals and are rich in the key
micronutrients folate, niacin, thiamine, calcium, iron and
zinc. This book summarizes the biofortification of legumes.
Detailed information through contributed chapters shed light on
legumes research relevant to human health, with key topics that
include genomic and genetic resources for food security,
conventional and modern breeding approaches for improving
nutrition, agronomic traits and biotechnological interventions.
Access to food with enough calories and nutrients is a fundamental
right of every human. The global population has exceeded 7.8
billion and is expected to pass 10 billion by 2055. Such rapid
population increase presents a great challenge for food supply.
More grain production is needed to provide basic calories for
humans. Thus, it is crucial to produce 60-110% more food to fill
the gap between food production and the demand of future
generations. Meanwhile food nutritional values are of increasing
interest to accommodate industrialized modern lives. The
instability of food production caused by global climate change
presents another great challenge. The global warming rate has
become more rapid in recent decades, with more frequent extreme
climate change including higher temperatures, drought, and floods.
Our world faces various unprecedented scenarios such as rising
temperatures, which causes melting glaciers and the resulting
various biotic and abiotic stresses, ultimately leading to food
scarcity. In these circumstances it is of utmost importance to
examine the genetic basis and extensive utilization of germplasm to
develop "climate resilient cultivars" through the application of
plant breeding and biotechnological tools. Future crops must adapt
to these new and unpredictable environments. Crop varieties
resistant to biotic and abiotic stresses are also needed as plant
disease, insects, drought, high- and low-temperature stresses are
expected to be impacted by climate change. Thus, we need a food
production system that can simultaneously satisfy societal demands
and long-term development. Since the Green Revolution in the 1960s,
farming has been heavily dependent on high input of nitrogen and
pesticides. This leads to environmental pollution which is not
sustainable in the long run. Therefore, a new breeding scheme is
urgently needed to enable sustainable agriculture; including new
strategies to develop varieties and crops that have high yield
potential, high yield stability, and superior grain quality and
nutrition while also using less consumption of water, fertilizer,
and chemicals in light of environmental protection. While we face
these challenges, we also have great opportunities, especially with
flourishing developments in omics technologies. High-quality
reference genomes are becoming available for a larger number of
species, with some species having more than one reference genome.
The genome-wide re-sequencing of diverse varieties enables the
identification of core- and pan-genomes. An integration of omics
data will enable a rapid and high-throughput identification of many
genes simultaneously for a relevant trait. This will change our
current research paradigm fundamentally from single gene analysis
to pathway or network analysis. This will also expand our
understanding of crop domestication and improvement. In addition,
with the knowledge gained from omics data, in combination with new
technologies like targeted gene editing, we can breed new varieties
and crops for sustainable agriculture.
This edited book summarizes the efforts made to develop sustainable
bioenergy production through different generations. The topics
included in the book cover information about different bioenergy
crops, their classification and use as biofuel, agronomic practices
to improve biomass yield, classic breeding techniques, genetic
diversity, current status and future perspective of bioenergy crops
in the omics era. It also discusses application of modern
biotechnological and molecular biotechnological techniques for the
improvement of bioenergy crops this having enhanced biomass and
plant based products. The book explores growing biofuel
crops and their impact on environment, bioethics and biosafety
issues related to the modern approaches. Another important aspect
is the incorporation of nanotechnology for bioenergy crops and
biofuel production. All book chapters are contributed renowned
researchers in their respective field. This is a unique book
covering the bioeneragy crops in the modern omics era. The book is
useful for the researchers and post-graduate students to guide them
in the field of bioenergy crops.
Wheat (Triticum L.), an annual herbaceous plant in Poacae
(Gramineae) family, settles in the Triticeae (Hordeae) subfamily.
The grasses (Poaceae Barnhart) are the fifth largest
(monocotyledonous flowering) plant family and of great importance
for human civilization and life. Cereal crops such as maize, wheat,
rice, barley, and millet are the domesticated ones in the family.
It is still the most vital economical plant family in modern times,
providing food, forage, building materials (bamboo, thatch), and
fuel (ethanol). Wheat has many accessions in national and
international gene banks. The estimated number of wheats by FAO in
2010 is 856,000, and, followed by rice (774,000), and barley
(467,000). However, the recent consumer's (misdirected) focus on
gluten content and nutritional value urges scientists to reexamine
their knowledge about wheat (i.e., origin, evolution, and general
and special quality characteristics), as well as their wild
relatives and landraces for newer possible genetic resources.
Cultured or non-cultured ancestral wheats: einkorn, emmer, wild
emmer, spelt, macha, and vavilovii are still limitedly grown on the
higher areas in Turkey, Italy, Germany, Morocco, Israel, and Balkan
countries. They are exploited mostly for their desired agronomic,
and specific quality. In some cultures, wheat species are believed
to be therapeutic, with bioactive compounds that reduce and inhibit
stubborn illnesses such as diabetes, cancer, Alzheimer, and
cardiovascular diseases. In this book, we summarize the importance
of ancestral wheat species, and provide a prospect for their future
with special considerations in terms of species conservation and
improvement.
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