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Nutritive quality of grain legumes and its genetic control


Leguminosas de grano: 211-247
Nutritive quality of grain legumes and its genetic control
The chemical composition of seeds of Phaseolus vulgaris, P. lunatus, Lablab purpureus, soyabean, Cajanus cajan, cowpea, lentil, peas, Lupinus spp., chickpea, Voandzeia subterranea, Vicia faba, V. ervilia, groundnuts, Lotus corniculatus, L. tenuis, Trifolium sp., Lathyrus niger, Leucaena spp. and Vigna sesquipedalis including protein type, protein and toxic non-protein amino acids, fats, carbohydrates, vitamins, Ca and Fe contents, chemical constituents adversely affecting nutritive value, digestibility, effect of technological treatments on nutritive characteristics, environmental factors, interaction between Rhizobium strains and legume varieties and the possibilities of genetic improvements are discussed.


Accession: 001228532



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