Achieving sustainable cultivation of grain legumes –Vol II. Improving cultivation of particular grain legumes
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Citation
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.
Abstract
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).
Collections
- Agricultural Research Knowledge [11041]
Author(s) ORCID(s)
Agrawal, Shiv Kumarhttps://orcid.org/0000-0001-8407-3562
Tamo, Manuelehttps://orcid.org/0000-0002-5863-7421
AGROVOC Keywords
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