Carbohydrates in grain legume seeds : improving nutritional quality and agronomic characteristics

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 The Compounds Making Up The Dry Weight Of Seeds Play A Major Role In Determining The Nutritional Quality, And Ultimately The Uses Of The Economic Value Of The Seed. The Carbohydrate Fraction Can Be Divided Into Starch Fibre And Soluble Carbohydrates. 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 Which Takes Into Account Both Nutritional And Agricultural Requirements. Thisbooks Fills That Gap. This book is the result of a combined effort from scientists covering many disciplines interacting within a European Union-funded Copernicus project entitled 'Carbohydrate Biotechnology Network for Grain Legumes' (CABINET). The CABINET project linked 30 participants from 14 countries across Europe, including states of the former Soviet Union. The 8 chapters provide information on carbohydrate chemistry, nutrition, processing, seed physiology and biochemistry, biotechnology, breeding and agronomy, and strategies for manipulating grain legume carbohydrates 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, fibre and soluble carbohydrates. This book covers the strategies for improving carbohydrates in grain legumes.