Biofortification of pulses and legumes to enhance nutrition

Abstract

Pulses and legumes belong to the Fabaceae family which are nutritionally rich especially chickpeas, mungbeans, soybeans, and peas. Pulses and legumes are important source of plant protein in many diets. They are also an excellent reservoir of dietary fiber and complex carbohydrates resulting in low GI (glycemic index). Pulses play vital role in metabolic and physiological processes due to the presence of various bioactive compounds, and the majority of them are phenolic acids, flavonoids, and tannins. Pulses and legumes are also a good source of 15 essential minerals and vitamins, but their bioavailability is low due to the presence of antinutrient factors in it. Biofortification is a method by which the nutritional value of pulses and legumes can be increased with the help of breeding, transgenic techniques, or agronomic practices and thus helps in preventing the malnutrition. In view of these details, pulses and legumes provide immense opportunities for its inclusion in manufacturing snacks and sports foods.

Keywords: Agriculture; Bioactive compounds; Biofortification; Food analysis; Food science; Food technology; Legumes; Nutrition; Protein; Pulses.