Improving protein content and nutrition quality

摘要: In most centres of crop domestication, legumes and cereals have been domesticated together (Gepts, 2004). Associated with cereals, constitute the main component traditional dishes throughout world, where maize beans, rice lentils, barley peas, wheat chickpeas are eaten together. Legumes are consumed in many forms: seedling young leaves in salads, fresh immature pods seeds provide a green vegetable, dry cooked in various dishes. However, researches mainly devoted to seeds. Legume seeds provide an exceptionally varied nutrient profile, including proteins, fibres, vitamins minerals (Mitchell et al. 2009). Nitrogen that is used by during germination stored in the seed form storage proteins. Seeds contain from 16% 50% protein one third all dietary nitrogen (Graham Vance, 2003). Anticipating increasing demand for food sources, Protein Advisory Group United Nations has identified the improvement as critically important area research