Nutritional Improvement of Food Legumes By Breeding

CONTENTS: Preface and Acknowledgments; Contributors and Participants; Welcome by FAO - Juan Felipe Yriart; Opening Remarks of Chairman; Keynote Address; Building a Protein Revolution on Grain Legumes; NUTRITIONAL IMPORTANCE OF LEGUMES FOR HUMANS: Legumes in Human Diets and How They Might Be Improved; Factors Affecting the Nutritional Value of Beans; Discussants; Summary; Research Needed; STATUS AND POTENTIAL FOR GENETIC IMPROVEMENT OF FOOD LEGUMES: Statements; Basic Research Needed for Further Improvement of Pulse Crops in Southeast Asia; Food Legumes in India Agriculture; Improvement of Food Legumes in Tropical Africa; Food Legumes in Latin America; Genetic Improvement of Phaseolus Vulgaris; The Makerere Program; Breeding for Nutritional Improvement; On the Quest for Quality in the Field Bean; NUTRITIONALLY RELATED FACTORS IN LEGUMES REQUIRING GENETIC IMPROVEMENT: Protein and Amino Acid Profiles; Statements; Increasing Protein Quantity and Quality; Protein Quality and Quantity in High-Yielding Beans; Amino Acid Profiles of Cajanus Cajan Protein; Breeding for Protein Quality and Quantity in Field Bean; The Amino Acid Composition of Vigna unguiculata; Meal in Relation to Nutrition; The Joint FAO/IAEA Program on the Use of Nuclear Techniques to Improve Seed Patterns; Biological Value of Legume Protein As Influenced by Genetic Variation; ANTIRYPTIC AND OTHER TOXIC FACTORS: Antiryptic and Other antinutritional Factors in Legumes; Flatulence; PROCESSING AND FOOD ACCEPTANCE PROBLEMS: Utilization Problems in Food Legumes; Testa Pigments in Cajanus Cajan; Flavor; Breeding Food Legumes for Improved Processing and Consumer Acceptance Properties; ANALYTICAL AND MASS SCREENING TECHNIQUES: Methods Available and Others Needed; Useful Procedures and Needed Improvements; Quantitative Relationships Between Total Sulfur and Methionine and Cystine in Legumes; Enzymatic Determination of Insoluble, Indigestible Residue of Beans; Characterizing Bean Seed Proteins As Basis of Screening; Germ Plasm; USEFUL EXPERIENCE FROM OTHER FOOD CROPS: Analytical Procedures for Screening Protein Quality In Cereal Grains; A CALL FOR ACTION: UPGRADING HUMAN NUTRITION THROUGH THE IMPROVEMENT OF FOOD LEGUMES.