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Nutritional Security Approaches for Legume Biofortification—A Major Challenge

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Legumes Biofortification

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Abstract

Legumes are a primary source of protein and micronutrients. Increases in the world’s population and hunger require finding the most economical and best agricultural approaches to increase the nutritional value of crops and their yields. Micronutrient-rich legumes have dual functions: reduce hunger and increase health benefits. Food legumes contain high levels of micronutrients and proteins, which can lower the chance of developing severe human disease. Biofortification is the most important method for improving legume crops. However, the biofortification potential of legumes remains unexplored. Legumes and pulses contain a variety of amino acids and micronutrients. This chapter focuses on the importance of food legumes, where soil factors influence the micronutrients of legumes, and on the biofortification programs of legumes, which facilitates sustainable plant-based food production. Different types of biofortification in pulses and legumes provide fast and effective routes to improving micronutrient concentrations. Some biofortification methods should be added to a multidisciplinary initiative to improve legume crops.

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Authors and Affiliations

  1. Institute of Botany, University of the Punjab, Lahore, Pakistan

    Aisha Umar

  2. Department of Botany, Lahore College for Women University, Lahore, Pakistan

    Zubaida Yousaf, Afifa Younas, Nadia Riaz, Madiha Rashid, Arusa Aftab & Zoya Kashif

  3. Department of Botany, Division of Science and Technology, University of Education, Lahore, Pakistan

    Madiha Rashid

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  1. Aisha Umar
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Correspondence to Zubaida Yousaf .

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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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Umar, A. et al. (2023). Nutritional Security Approaches for Legume Biofortification—A Major Challenge. In: Nadeem, M.A., et al. Legumes Biofortification. Springer, Cham. https://doi.org/10.1007/978-3-031-33957-8_2

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