Achieving sustainable cultivation of grain legumes –Vol II. Improving cultivation of particular grain legumes
MetadataShow full item record
Timeless limited access
Shoba Sivasankar, David Bergvinson, Pooran Gaur, Shiv Kumar Agrawal, Steve Beebe, Manuele Tamo. (15/1/2018). Achieving sustainable cultivation of grain legumes –Vol II. Improving cultivation of particular grain legumes. United Kingdom: Burleigh Dodds Science Publishing.
The lentil (Lens culinaris Medik. ssp. culinaris) is a short, slender annual leguminous plant that produces a popular pulse that is widely consumed, especially in Asia. Its grain is a vital source of protein, with a mean content of 28.3% ranging from 15.9 to 31.4% (Grusak, 2009), especially for the poor, who cannot afford animal products. Lentil seed also contains high amounts of macro- and micro-nutrients such as Ca, Fe, K, P and Zn; the vitamins – ascorbic acid, inositol, niacin and vitamin A; fibre; and also carbohydrates for balanced nutrition (Bhatty, 1988; Savage, 1988; Kumar et al., 2016b; Thavarajah et al., 2016).
Agrawal, Shiv Kumarhttps://orcid.org/0000-0001-8407-3562