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Breeding Progress and Future Challenges—Nutritional Quality

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The Mungbean Genome

Part of the book series: Compendium of Plant Genomes ((CPG))

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Abstract

Mungbean is a good source of protein, carbohydrates and important minerals like iron and zinc. However, there is a good scope for improving the nutritional quality of currently available mungbean varieties. Variation for protein, carbohydrates, iron, zinc and in anti-nutritional factors like phytic acid have been reported. Even though some efforts have been made to improve the protein quality, further concerted efforts required to developed stable varieties. Screening of the recently developed mungbean mini-core collection would help in unravelling the extent of variation for the important quality traits and for their potential use in varietal improvement of commercial varieties. The sprouting industry has special demands, and special varieties have to be developed to cater to this premium market segment. The growing need for plant protein foods also provides an opportunity to further investigate on the functional food properties of mungbean protein and starch.

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Authors and Affiliations

  1. World Vegetable Center, South Asia, ICRISAT Campus, Patancheru, Hyderabad, Telangana, India

    Ramakrishnan Nair

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  1. Ramakrishnan Nair
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Correspondence to Ramakrishnan Nair .

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Editors and Affiliations

  1. World Vegetable Center, ICRISAT Campus, Hyderabad, Telangana, India

    Ramakrishnan M. Nair

  2. World Vegetable Center, Shanhua, Tainan, Taiwan

    Roland Schafleitner

  3. College of Agriculture and Life Sciences, Seoul National University, Seoul, Korea (Republic of)

    Suk-Ha Lee

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Nair, R. (2020). Breeding Progress and Future Challenges—Nutritional Quality. In: Nair, R., Schafleitner, R., Lee, SH. (eds) The Mungbean Genome. Compendium of Plant Genomes. Springer, Cham. https://doi.org/10.1007/978-3-030-20008-4_7

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