Advertisement

Targeted Traits for Enhancement of Seed Iron and Zinc Concentrations in Pigeonpea

  • Sweta Mishra
  • Suresh Acharya
Research Article
  • 76 Downloads

Abstract

Iron and zinc malnourishment is consistent pan Asia–Pacific and Africa, as their intake and absorption is limiting. Breeding for high seed iron and zinc concentrations advocate to evaluate their association with various nutritional and anti-nutritional traits, which will assist in the selection process. Pigeonpea is a good source of protein and is being adopted widely as it can be grown on low-input, marginal lands. One hundred and four diversified genotypes of pigeonpea were scored for seven nutritional traits and significant differences were observed among them. The estimates of correlation coefficients and path analysis indicated that bolder seeds with high zinc concentration, lipid content and lesser contents of phytic acid should be aimed for enhancement of seed iron concentration, while, seed protein content can be used as a secondary variable for selection of this trait. On the other hand, small seeds with high lipid and iron concentrations and lesser contents of phytic acids and proteins should be targeted for improvement of seed zinc concentration in pigeonpea.

Keywords

Iron Zinc Pigeonpea Correlation Path analysis 

Notes

Acknowledgements

The authors gratefully acknowledge the Sardarkrushinagar Dantiwada Agricultural University for providing instrumentation facility to carry out this Ph.D. research work.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

40011_2017_857_MOESM1_ESM.docx (20 kb)
Supplementary material 1 (DOCX 20 kb)

References

  1. 1.
    White PJ, Broadley MR (2009) Biofortification of crops with seven mineral elements often lacking in human diets- iron, zinc, copper, calcium, magnesium, selenium and iodine. New Phytol 182:49–84CrossRefPubMedGoogle Scholar
  2. 2.
    WHO (2002) The world health report: reducing risks, promoting healthy life. World Health Organization, Geneva, pp 1–168Google Scholar
  3. 3.
    Welch RM, Graham RD (1999) A new paradigm for world agriculture: meeting human needs—productive, sustainable, nutritious. Field Crop Res 60:1–10CrossRefGoogle Scholar
  4. 4.
    Indian Council of Medical Research (2010) Nutrient requirements and recommended dietary allowances for Indians. ICMR, New DelhiGoogle Scholar
  5. 5.
    Gopalan C, Rama Sastri BV, Balasubramanian SC (1989) Nutritive value of Indian foods (NVIF). National Institute of Nutrition, ICMR, Hyderabad (reprinted 2007, 2011, revised and updated by Narasinga Rao BS, Deosthala YG, Pant KC) Google Scholar
  6. 6.
    Taylor J, Taylor JRN, Kini F (2012) Cereal biofortification: strategies, challenges and benefits. Cereal Food World 57(4):165–169CrossRefGoogle Scholar
  7. 7.
    Association of Official Analytical Chemists (1975) Official methods of analysis. AOAC, ArlingtonGoogle Scholar
  8. 8.
    Association of Official Analytical Chemists (1990) Official methods of analysis. AOAC, Arlington, pp 125–139Google Scholar
  9. 9.
    Wheal MS, Fowles TO, Palmer LT (2011) A cost-effective acid digestion method using closed polypropylene tubes for inductively coupled plasma optical emission spectrometry (ICP-OES) analysis of plant essential elements. Anal Method 3:2854–2863CrossRefGoogle Scholar
  10. 10.
    Haug W, Lantzsch HJ (1983) Sensitive method for the rapid determination of phytate in cereals and cereal products. J Sci Food Agric 34:1423–1426CrossRefGoogle Scholar
  11. 11.
    Kwon SH, Torrie JH (1964) Heritability and inter-relationship of traits of two soybean populations. Crop Sci 4(1):196–198CrossRefGoogle Scholar
  12. 12.
    Dewey DR, Lu KH (1959) A correlation and path coefficient analysis of components of crested wheatgrass seed production. Agron J 51:515–518CrossRefGoogle Scholar
  13. 13.
    Duranti M, Gius C (1997) Legume seeds: protein content and nutritional value. Field Crop Res 53(1):31–45CrossRefGoogle Scholar
  14. 14.
    Borrill P, Connorton JM, Balk J, Miller AJ, Sanders D, Uauy C (2014) Biofortification of wheat grain with iron and zinc: integrating novel genomic resources and knowledge from model crops. Front Plant Sci 5:53CrossRefPubMedPubMedCentralGoogle Scholar
  15. 15.
    Chitra U, Vimala V, Singh U, Geervani P (1995) Variability in phytic acid content and protein digestibility of grain legumes. Plant Food Hum Nutr 47:163–172CrossRefGoogle Scholar
  16. 16.
    Liao X, Yun S, Zhao G (2014) Structure, function, and nutrition of phytoferritin: a newly functional factor for iron supplement. Crit Rev Food Sci and Nutr 54(10):1342–1352CrossRefGoogle Scholar
  17. 17.
    Zhang T, Liao X, Yang R, Xu C, Zhao G (2013) Different effects of iron uptake and release by phytoferritin on starch granules. J Agric Food Chem 61:8215–8223CrossRefPubMedGoogle Scholar
  18. 18.
    Borg S, Brinch-Pedersen H, Tauris B, Holm PB (2009) Iron transport, deposition and bioavailability in the wheat and barley grain. Plant Soil 325(1–2):15–24CrossRefGoogle Scholar
  19. 19.
    Bretti C, Cigala RM, Lando G, Milea D, Sammartano S (2012) Sequestering ability of phytate toward biologically and environmentally relevant trivalent metal cations. J Agric Food Chem 60(33):8075–8082CrossRefPubMedGoogle Scholar
  20. 20.
    Marshall DR, Mares DJ, Moss HJ, Ellison FW (1986) Effects of grain shape and size on milling yields in wheat. Crop Pasture Sci 37(4):331–342CrossRefGoogle Scholar
  21. 21.
    Schuler SF, Bacon RK, Finney PL, Gbur EE (1995) Relationship of test weight and kernel properties to milling and baking quality in soft red winter wheat. Crop Sci 35(4):949–953CrossRefGoogle Scholar
  22. 22.
    Blair MW (2013) Mineral biofortification strategies for food staples: the example of common bean. J Agric Food Chem 61(35):8287–8294CrossRefPubMedGoogle Scholar
  23. 23.
    Thavarajah D, Thavarajah P, Chai-Thiam S, Vandenberg A (2010) Phytic acid and Fe and Zn concentration in lentil (Lens culinaris L.) seeds as influenced by temperature during seed filling period. Food Chem 122:254–259CrossRefGoogle Scholar
  24. 24.
    Singh AK, Kumar P, Singh J, Bhatnagar SK, Chand P (2013) Morphological, biochemical and molecular characterization of lentil (Lens culinaris Medik.) germplasm. Progress Agric 13(1):84–92Google Scholar
  25. 25.
    Campion B, Glahn RP, Tava A, Perrone D, Doria E, Sparvoli F, Nielsen E (2013) Genetic reduction of antinutrients in common bean (Phaseolus vulgaris L.) seed, increases nutrients and in vitro iron bioavailability without depressing main agronomic traits. Field Crop Res 141:27–37CrossRefGoogle Scholar
  26. 26.
    Nair RM, Thavarajah P, Giri RR, Ledesma D, Yang RY, Hanson P, Hughes JDA (2014) Mineral and phenolic concentrations of mungbean [Vigna radiata (L.) R. Wilczek var. radiata] grown in semi-arid tropical India. J Food Compos Anal 39:23–32CrossRefGoogle Scholar
  27. 27.
    Amarakoon D, Thavarajah D, McPhee K, Thavarajah P (2012) Iron-, zinc-, and magnesium-rich field peas (Pisum sativum L.) with naturally low phytic acid: A potential food-based solution to global micronutrient malnutrition. J Food Compos Anal 27(1):8–13CrossRefGoogle Scholar
  28. 28.
    Singh MV (2009) Micronutrient nutritional problems in soils of India and improvement for human and animal health. Indian J Fertil 5(4):19–26Google Scholar

Copyright information

© The National Academy of Sciences, India 2017

Authors and Affiliations

  1. 1.Biotechnology Section, Central Instrumentation LaboratorySardarkrushinagar Dantiwada Agricultural UniversityBanaskanthaIndia
  2. 2.Sardarkrushinagar Dantiwada Agricultural UniversityBanaskanthaIndia

Personalised recommendations