Legume biofortification is an underexploited strategy for combatting hidden hunger

Abstract

Legumes are the world's primary source of dietary protein and are particularly important for those in developing economies. However, the biofortification potential of legumes remains underexploited. Legumes offer a diversity of micronutrients and amino acids, exceeding or complementing the profiles of cereals. As such, the enhancement of legume nutritional composition presents an appealing target for addressing the "hidden hunger" of global micronutrient malnutrition. Affecting ~2 billion people, micronutrient malnutrition causes severe health effects ranging from stunted growth to reduced lifespan. An increased availability of micronutrient-enriched legumes, particularly to those in socio-economically deprived areas, would serve the dual functions of ameliorating hidden hunger and increasing the positive health effects associated with legumes. Here, we give an updated overview of breeding approaches for the nutritional improvement of legumes, and crucially, we highlight the importance of considering nutritional improvement in a wider ecological context. Specifically, we review the potential of the legume microbiome for agronomic trait improvement and highlight the need for increased genetic, biochemical, and environmental data resources. Finally, we state that such resources should be complemented by an international and multidisciplinary initiative that will drive crop improvement and, most importantly, ensure that research outcomes benefit those who need them most.

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

“…Anti‐nutritional factors contribute to plant defence against pests and diseases (Rehman et al . ), meaning that their removal could compromise plant performance in the field. Therefore, both the potential agronomic and health benefits of tannins and other anti‐nutrients, including Bowman–Birk inhibitors (Kennedy et al .…”

“…For a review on the genetic improvement of the nutritional composition of pulses other than pea and faba bean, the reader is referred to Vaz Patto et al 2015). Using pulses as a vehicle for biofortification is also covered in Rehman et al (2019).…”

Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

“…This problem is not only affecting human health and the environment but also has a great impact on the economy, representing the most important socio-economic challenge of the century [31]. Amongst the strategies proposed by the UN to improve food nutrition and fight malnutrition are increases in dietary diversity, food supplementation, food fortification, and biofortification [32]. Fortification of foods during processing appears to be a promising way to improve the nutrient composition of meals; however, this strategy is not accessible to all populations [32].…”

“…Amongst the strategies proposed by the UN to improve food nutrition and fight malnutrition are increases in dietary diversity, food supplementation, food fortification, and biofortification [32]. Fortification of foods during processing appears to be a promising way to improve the nutrient composition of meals; however, this strategy is not accessible to all populations [32].…”

“…Plants are an important source of essential minerals and vitamins, and in developing countries grains and legumes are the primary, and often the only, source of food [34]. In particular, legumes are excellent sources of amino acids, nutrients, and vitamins, being similar to or even better than cereals [32]. Their inclusion in the human diet has been reported as having many potential health benefits ( Table 1).…”