Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

Agriculture & Biology

• legumes 100%
• nutritive value 96%
• foods 21%
• economics 16%
• processing quality 16%
• novel foods 16%
• biofortification 15%
• antinutritional factors 15%
• consumer acceptance 14%
• breeding 14%
• consumer demand 14%
• chronic diseases 14%
• malnutrition 13%
• eating habits 13%
• food crops 13%
• seed quality 13%
• food consumption 12%
• food security 12%
• agronomic traits 12%
• environmental impact 11%
• functional properties 11%
• germplasm 10%
• dietary fiber 10%
• breeding programs 10%
• concentrates 10%
• climate 9%
• agriculture 9%
• starch 8%
• markets 8%
• antioxidants 7%
• seeds 6%
• diet 6%
• proteins 4%