Improving pulse crops as a source of protein, starch and micronutrients

Robinson, G. H. J., Balk, J. and Domoney, C. (2019) Improving pulse crops as a source of protein, starch and micronutrients. Nutrition Bulletin, 44 (3). pp. 202-215. ISSN 1471-9827

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Pulse crops have been known for a long time to have beneficial nutritional profiles for human diets but have been neglected in terms of cultivation, consumption and scientific research in many parts of the world. Broad dietary shifts will be required if anthropogenic climate change is to be mitigated in the future, and pulse crops should be an important component of this change by providing an environmentally sustainable source of protein, resistant starch and micronutrients. Further enhancement of the nutritional composition of pulse crops could benefit human health, helping to alleviate micronutrient deficiencies and reduce risk of chronic diseases such as type 2 diabetes. This paper reviews current knowledge regarding the nutritional content of pea (Pisum sativum L.) and faba bean (Vicia faba L.), two major UK pulse crops, and discusses the potential for their genetic improvement.

Item Type: Article
Uncontrolled Keywords: biofortification,essential amino acids,favism,legume,resistant starch,sustainability,medicine (miscellaneous),nutrition and dietetics,sdg 3 - good health and well-being,sdg 13 - climate action ,/dk/atira/pure/subjectarea/asjc/2700/2701
Faculty \ School:
Faculty of Science > School of Biological Sciences
UEA Research Groups: Faculty of Science > Research Groups > Molecular Microbiology
Faculty of Science > Research Groups > Plant Sciences
Related URLs:
Depositing User: LivePure Connector
Date Deposited: 16 Sep 2019 14:30
Last Modified: 22 Oct 2022 05:13
DOI: 10.1111/nbu.12399


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