Legumes for Global Food Security


Alfonso Clemente and Jose C. Jimenez-Lopez (Editors)
Estacion Experimental del Zaidin; Spanish National Research Council (CSIC), Granada, Spain

Series: Food Science and Technology
BISAC: TEC012000

Legumes are an essential food crop and a relevant source of plant-based proteins for humans around the globe, and particularly in developing countries. Grain legumes are highly nutritious and have excellent nutraceutical properties; these are affordable foods contributing to household food safety and, as a result, offer great hope and opportunity for achieving future global feed and food security.

There is no doubt that facing an increasing world population over the next 50 years, the implementation of future research strategies and programs on legume productivity by harnessing scientific expertise and emerging molecular tools is of great importance to develop high-yielding legume varieties with enhanced multiple beneficial qualities and to tackle human diseases, using both traditional breeding and biotechnology methods.

Grain legumes enhance the sustainability of cropping systems by increasing soil fertility through biological nitrogen fixation. They are adapted to diverse climates, thus providing solutions to climate change. Improved varieties having heat and drought tolerance are able to overcome abiotic stresses, offering even more hope for crop stability in vulnerable regions as well as against pests and diseases that cause significant production losses, making them a central component of sustainable intensification efforts on millions of small and poor farms.

This new book provides an innovative contribution for people working with legumes in different fields such as agriculture, crop improvement, health promoting aspects, fighting pests and disease, as well as the overall scientific community. It provides an updated vision of the importance of legumes in meeting the world’s greatest challenges in global feed and food production within a future sustainable agriculture.

The book includes the following topics:

• Legume germplasm.
• Increasing legume production to improve food security, nutrition food safe, environmental benefits and economy.
• Legumes and climate change.
• Pests and disease management.
• Nutritional improvement of legumes.
• Legumes’ health benefits.
• Legumes’ allergy research
• Participatory research methodologies (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Grain Legumes in Spain: The Current Situation and Perspectives
Lucía De la Rosa, Maria Teresa Marcos, Teresa Millán, Josefa Rubio, Ana Maria Torres, Raquel Olías, Alfonso Clemente (National Center for Plant Genetic Resources, INIA, Spain, and others)

Chapter 2. Legumes and Climate Change
Gemma Molero and Iker Aranjuelo (CIMMYT (International Maize and Wheat Improvement Center), Mexico D.F., Mexico, and others)

Chapter 3. Diversity and Conservation of Wild and Primitive Common Bean Germplasm and Their Associated Rizobia in the Andean Region
Antonio M. De Ron, Mariana J. Ferreyra, M. Carmen Menéndez-Sevillano, Luis Ibarra, Gustavo González Anta, Diego Perrig, A. Paula Rodiño and Eulogio J. Bedmar (Biology of Agrosystems, Biological Mission of Galicia (MBG), Spanish National Research Council (CSIC), UA Agroforestry Systems. Pontevedra, Spain, and others)

Chapter 4. Trichoderma Species as Biocontrol Agents in Legumes
Sara Mayo, Santiago Gutiérrez, Rosa E. Cardoza, Rosa Hermosa, Enrique Monte and Pedro A. Casquero (Research Group of Engineering and Sustainable Agriculture, University of León, León, Spain, and others)

Chapter 5. Participatory Action Research Methodologies to Advance Legume Productivity
Simon Mark Payne, Phillipa Nicholas Davies and Robert Home (Institute of Biological, Environmental, and Rural Sciences, Aberystwyth University, Wales, and others)

Chapter 6. A Seed Trait Studied by Gregor Mendel in Pisum sativum L. (Pea): Potential Prevention of Type 2 Diabetes
Katerina Petropoulou, Louise Salt, Fred Warren, Claire Domoney, Peter Wilde and Gary Frost (Nutrition and Dietetic Research Group, Section of Investigative Medicine, Faculty of Medicine, Hammersmith Campus, Imperial College London, UK, and others)

Chapter 7. The Nutritional and Nutraceutical Values of Some “Ready-To-Eat” Expanded Legume Products
Mercedes M. Pedrosa and Carmen Cuadrado (Department of Food Technology, SGIT-INIA, Madrid, Spain

Chapter 8. Forage Legumes with Improved Nutritional Value: Condensed Tannins to Avoid Pasture Bloat
Luis A. Cañas, Sandra Fresquet, Edelín Roque, M. Cruz Rochina and José Pío Beltrán (Department of Biology and Biotechnology of Reproductive Development, Institute of Molecular and Cellular Biology of Plants (CSIC-UPV), Valencia, Spain)

Chapter 9. Legume Allergenicity: The Effect of Food Processing
Carmen Cuadrado and Mercedes M. Pedrosa (Department of Food Technology, SGIT-INIA, Madrid, Spain)

Chapter 10. The Function of Conglutin Proteins from the “Sweet Lupin” Group in Food Allergies
Elena Lima-Cabello, Jose M. Berral-Hens, Jose F. Florido, Juan D. Alché and Jose C. Jimenez-Lopez (Department of Biochemistry, Cell & Molecular Biology of Plants; Estacion Experimental del Zaidin; Spanish National Research Council (CSIC); Granada, Spain, and others)


Publish with Nova Science Publishers

We publish over 800 titles annually by leading researchers from around the world. Submit a Book Proposal Now!