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Introduction to Biofortification and Challenges for Nutrition Security

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Legumes Biofortification

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Abstract

By the middle of the century, the global population will have surpassed 9 billion people, increasing the demand for food, water, and space. Maintaining food security and sustainability presents several significant hurdles like nutritional deficits, postharvest losses, and inconsistent regulation. Micronutrient deficiency is one of the major concerns of the time that imparts negative health impacts on millions of people and is also referred to as “hidden hunger.” To deal with the deficiency impacts, biofortification is presented as the most effective strategy that enhances the micronutrients in staple crops. This technique can also increase bioavailability by removing antinutrients from plants. The cultivars developed by biofortification are tagged as ideal for nutritional security which shows a positive response in vulnerable countries. The ability of biofortification to improve crop micronutrient levels has been demonstrated through research; the next step is effective execution and public consumption. Current chapter highlights various approaches for food biofortification and challenges related to food nutritional security.

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Authors and Affiliations

  1. Department of Bioinformatics and Biotechnology, Government College University Faisalabad, Faisalabad, Pakistan

    Asima Rasheed, Muhammad Abdul Rehman Rashid, Ijaz Rasul & Farrukh Azeem

  2. Department of Environmental Sciences, Government College University Faisalabad, Faisalabad, Pakistan

    Sabir Hussain

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  1. Asima Rasheed
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  2. Sabir Hussain
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  3. Muhammad Abdul Rehman Rashid
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  4. Ijaz Rasul
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  5. Farrukh Azeem
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Correspondence to Farrukh Azeem .

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Editors and Affiliations

  1. Faculty of Agricultural Sciences and Technologies, Sivas University of Science and Technology, Sivas, Türkiye

    Muhammad Azhar Nadeem

  2. Faculty of Agricultural Sciences and Technologies, Sivas University of Science and Technology, Sivas, Türkiye

    Faheem Shehzad Baloch

  3. Department of Plant Breeding and Genetics, The University of Haripur, Haripur, Pakistan

    Sajid Fiaz

  4. Faculty of Agricultural Sciences and Technologies, Sivas University of Science and Technology, Sivas, Türkiye

    Muhammad Aasim

  5. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Telangana, India

    Ephrem Habyarimana

  6. Department Soil Science and Plant Nutrition, Erciyes University, Kayseri, Türkiye

    Osman Sönmez

  7. Biology Department, Abant Izzet Baysal University, Golkoy, Bolu, Türkiye

    Nusret Zencirci

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Rasheed, A., Hussain, S., Rashid, M.A.R., Rasul, I., Azeem, F. (2023). Introduction to Biofortification and Challenges for Nutrition Security. In: Nadeem, M.A., et al. Legumes Biofortification. Springer, Cham. https://doi.org/10.1007/978-3-031-33957-8_1

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