Nutritional Improvement of Food Legumes

Abstract

In this report of the Proceedings of a Symposium on "Nutritional Improvement of Food Legumes by Breeding" by the PAG, a group of internationally recognized agronomists, plant breeders, geneticists, nutritionists, biochemists, and food scientists reviewed the latest scientific and technical evidence regarding the nutritional use of food legumes, aspects of plant physiology, pathology and production technology which .must be tackled if a break through in terms of increased yield, better nutritional quality and improved consumer acceptance is to be achieved.