Nutritional Value of Grain Legumes in Relation for Global Food Security
Keywords:
leguminous crops, yield, drought resistance, functional food productsAbstract
Based on the research results obtained by the authors and other researchers, the importance and necessity of increasing the production of leguminous crops as an important source of food for the population of our planet are substantiated. It is proved that the varieties of these crops created in our country as well as the soil and climatic features allow us to expand their acreage significantly, which will positively affect the entire agricultural complex. The methodology adopted for this research comprises field and laboratory procedures used in breeding legume crops. The genotypes of the world collection of soybean, pea, chickpea and lentil were tested for yield, drought resistance, protein content and seed quality. The paper provides a description of the varieties of soybean, pea and chickpea created in the Plant Breeding and Genetics Institute, the world gene pool of these crops is characterized, which is most adapted to the steppe conditions of Ukraine. The most common methods of processing commodity seeds into food ingredients characterized by high therapeutic and prophylactic properties are described. The results can be applied in further breeding work with leguminous crops which should be aimed at developing the complex of adaptive traits and improving the chemical composition of seeds. In this paper we demonstrated the significant potential of legumes for solution of the future sustainable nutrition problems.
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