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Potential of Field Pea as a Nutritionally Rich Food Legume Crop

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Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes

Abstract

Malnutrition is becoming a serious problem due to dearth of proteins, carbohydrates, vitamins, and macro and micronutrients in the daily diet of human beings mainly in developing countries. The micronutrient malnutrition in human body known as “hidden hunger” impelled loads of health-related problems including low birth weight, anaemia, learning disabilities, increased morbidity and death rates, poor work efficiency, and soaring healthcare expenses. Overall more than 2 billion people from developing countries suffer by micronutrient starvation, while worldwide more than 3 billion people are facing micronutrient deficiencies. In recent years, sincere efforts have been made to overcome the problems of malnutrition using different approaches like dietary supplementation, food fortification and biofortification. Biofortification of food crop with essential micronutrients is one of the best strategies to stride against micronutrient deficiencies through conventional plant breeding and modern genomics and agronomical approaches. Among pulses, field pea is one of the crops targeted for biofortification and has long been recognized as a valuable and nutritious food crop for the human diet. Field pea is a very important, economic, and nutritive crop and is often regarded as “poor man’s meat” due to high protein, vitamin, minerals, and prebiotic carbohydrate content, and it has enormous genetic variability for these traits in existing germplasm stock. More specifically, field pea is naturally rich in iron, zinc, and Se; consequently, could be used to address most of the common micronutrient deficiencies in the world. Therefore, field pea crop has been recognized a candidate crop for micronutrient biofortification and a potential complete food solution to the global micronutrient malnutrition. Therefore, in the present chapter, efforts have been made to present the current progress made in field pea for nutritional enrichment using different approaches.

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  1. ICAR-Indian Institute of Pulses Research, Kanpur, Uttar Pradesh, India

    A. K. Parihar, G. P. Dixit, Anil K. Singh, Nitin Kumar & Sanjeev Gupta

  2. Agriculture University, Jodhpur, Rajasthan, India

    U. Singh

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Parihar, A.K., Dixit, G.P., Singh, U., Singh, A.K., Kumar, N., Gupta, S. (2021). Potential of Field Pea as a Nutritionally Rich Food Legume Crop. In: Gupta, D.S., Gupta, S., Kumar, J. (eds) Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes. Springer, Cham. https://doi.org/10.1007/978-3-030-59215-8_3

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