Open access peer-reviewed Edited Volume

Grain Legumes

Grain legumes are a main source of nitrogen-rich edible seeds and constitute a major source of dietary protein in the diets of human population especially for vegetarian diet. Legumes comprise the third largest family of flowering plants and provide important sources of food, fodder, oil, and fiber products. This book focuses on grain legumes production challenges, progress, and prospects. The book comprises a vast array of topics including diversity, biofortification, importance and antioxidant properties of pulse proteins, etc. This volume will serve as an excellent resource for students, researchers, and scientists interested and working in the area of sustainable crop production.

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Grain LegumesEdited by Aakash Goyal

Published: October 19th 2016

DOI: 10.5772/61382

ISBN: 978-953-51-2721-5

Print ISBN: 978-953-51-2720-8

eBook (PDF) ISBN: 978-953-51-5456-3

Copyright year: 2016

Books open for chapter submissions

9548 Total Chapter Downloads

6 Crossref Citations

2 Web of Science Citations

15 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. Diversity of Common Bean (Phaseolus vulgaris L.) Landraces and the Nutritional Value of their Grains

By José Luis Chávez-Servia, Elena Heredia-García, Netzahualcoyotl Mayek-Pérez, Elia N. Aquino-Bolaños, Sanjuana Hernández- Delgado, José C. Carrillo-Rodríguez, Homar R. Gill-Langarica and Araceli M. Vera-Guzmán

2539

Open access peer-reviewed

2. Lentil (Lens culinaris Medikus): A Whole Food Rich in Prebiotic Carbohydrates to Combat Global Obesity

By Dil Thavarajah, Pushparajah Thavarajah, Casey R. Johnson and Shiv Kumar

918

Open access peer-reviewed

3. Pulse Proteins: From Processing to Structure-Function Relationships

By Ashish Singhal, Asli Can Karaca, Robert Tyler and Michael Nickerson

2084

Open access peer-reviewed

4. Genetic Control of Cadmium Concentration in Soybean Seeds

By Souframanien Jegadeesan, Richard Ying Yu and Kangfu Yu

804

Open access peer-reviewed

5. Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes

By Ma. del Socorro López-Cortez, Patricia Rosales-Martínez, Sofía Arellano-Cárdenas and Maribel Cornejo-Mazón

1423

Open access peer-reviewed

6. Intercropping Promotes the Ability of Legume and Cereal to Facilitate Phosphorus and Nitrogen Acquisition through Root- Induced Processes

By M. Latati, S. Benlahrech, M. Lazali, Tellah Sihem, G. Kaci, R. Takouachet, N. Alkama, F.Z. Hamdani, E.A. Hafnaoui, B. Belarbi, G. Ounane and S.M. Ounane

1062

Open access peer-reviewed

7. Grain Legume Consumption Inhibits Colorectal Tumorigenesis: A Meta-Analysis of Human and Animal Studies

By Thushanthi Perera, Yumie Takata and Gerd Bobe

721

Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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