Carbohydrates in Grain Legume Seeds

Improving Nutritional Quality and Agronomic Characteristics

December 2000
More details
  • Publisher
  • Published
    11th December 2000
  • ISBN 9780851994673
  • Language English
  • Pages 352 pp.
  • Size 6.75" x 9.25"

The compounds making up the dry weight of seeds play a major role in determining the nutritional quality and ultimately the uses and economic value of the seed. The carbohydrate fraction can be divided into starch, fiber and soluble carbohydrates.The result of a major collaborative program across Europe, this book covers the chemistry, nutritional value, physiology, processing and breeding/biotechnology of carbohydrates in grain legume seeds. There is currently no book available which covers the strategies for improving carbohydrates in grain legumes (peas, beans etc.) which takes into account both nutritional and agricultural requirements. This book fills that gap

* Extensive section covering the topical subject of genetic manipulation techniques
* Information within the book is useful on a world wide scale

Cliff L Hedley

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