Ntatsi, G., Gutiérrez-Cortines, M., Karapanos, I., Barros, A., Weiss J., Balliud, A., Rosa, E., Savvas, D.,
Furthermore, the legume vegetables,
which have distinct organoleptic properties when compared to pulses, are also considered important sources of carbohydrates, essential minerals, vitamins, several other antioxidants and health promoting compounds, and dietary fiber. On the other hand, legume vegetables constitute a low-fat foodstuff. Legume vegetables may
contain some antinutritional factors, particularly lectins, phytic acid, saponins, oligosaccharides belonging to the raffinose-family, and vicin and convicin in faba bean, but the levels of most of them are lower than in dry pulses and generally do not constitute a constraint to their consumption. Breeding is one of the most efficient tools toreduce the concentrations of antinutritional factors and increase the levels of health promotic compounds and the taste in legume vegetables. Among the legume species frequently consumed as vegetables, a relatively large number of local accessions and landraces are available, which constitute a valuable genetic material for breeding programs aiming at improving their quality. Breeding of more resilient cultivars to combined stress conditions characterized by a higher nutritional value entails also a better understanding of the physiological mechanisms underlying the biosynthesis of health promoting and anti nutritional compounds, as well as the plant adaptation to adverse environmental conditions. Last but not least, agronomical practices, such as crop establishment and plant density, fertilization, irrigation, weed control, and harvesting time and practices play a crucial role for the quality of legume vegetables and deserve special attention.
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