A Genetic Approach to the Increase of Methionine Content in Legume Seeds

  • Donald E. Foard
Part of the Basic Life Sciences book series (BLSC, volume 8)


In many developing counties legumes contribute a significant part of dietary protein. Total protein consumed is small in instances of low food intake (e.g., in children), and any nutritional deficiency of that protein prevents its complete utilization. As recently reemphasized by Boulter (1975) and others, an improvement of protein quality is essential in such a situation, whether the diet be cereal-or legume-based.


Free Amino Acid Seed Protein DEAE Cellulose Legume Seed Monogastric Animal 


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Copyright information

© Plenum Press, New York 1977

Authors and Affiliations

  • Donald E. Foard
    • 1
  1. 1.Biology DivisionOak Ridge National LaboratoryOak RidgeUSA

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