Abstract
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.
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References
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© 1977 Plenum Press, New York
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Foard, D.E. (1977). A Genetic Approach to the Increase of Methionine Content in Legume Seeds. In: Muhammed, A., Aksel, R., von Borstel, R.C. (eds) Genetic Diversity in Plants. Basic Life Sciences, vol 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-2886-5_36
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DOI: https://doi.org/10.1007/978-1-4684-2886-5_36
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