About the book
Legumes, the members of Fabaceae family mainly comprise of herbaceous plants including some shrubs and few trees. Legumes rank second in both production and nutritional aspects globally after cereals. They also contain many other mineral components in significant amounts. This is why legumes are considered to be an economically feasible source of protein compared to the animal source ones, particularly in developing countries. Legumes not only have beneficial roles as human food but they are also known to have promising positive effects on soil properties. Legumes are being categorized as restorative crop, green manuring crop or cover crop in agronomic studies. In addition to that, legumes have also demonstrated to have moderate tolerance properties under different abiotic stress condition. This book intends to provide the reader with a comprehensive overview of the various aspects of legumes – their biology, uses, production techologies, and adaptation under climate change.