Macro and micro nutrients diversity in the seeds of field pea germplasm

Nadeem, Muhammad Azhar; Çilesiz, Yeter; Yüce, İlker; Baloch, Faheem Shehzad; Karaköy, Tolga

doi:10.30848/pjb2021-5(3)

Cited by 4 publications

(3 citation statements)

References 26 publications

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“…The pea is a potential resource of several minerals (e.g., nitrogen, potassium, and phosphorus). It was observed that the mineral element content (e.g., nitrogen, potassium, phosphorus, manganese, copper, and zinc) varied among different genotypes of pea seeds [ 64 ]. Nitrogen (28.49–54.78 g/kg), phosphorus (1.648–4.04 g/kg), and potassium (13.13–50.41 g/kg) were found as the major minerals in pea seeds [ 64 ].…”

Section: Chemical Composition Of Peamentioning

confidence: 99%

“…It was observed that the mineral element content (e.g., nitrogen, potassium, phosphorus, manganese, copper, and zinc) varied among different genotypes of pea seeds [ 64 ]. Nitrogen (28.49–54.78 g/kg), phosphorus (1.648–4.04 g/kg), and potassium (13.13–50.41 g/kg) were found as the major minerals in pea seeds [ 64 ]. In addition, copper (3.51–21.79 mg/kg), iron (29.32–80.69 mg/kg), zinc (28.15–55.80 mg/kg), and manganese (7.96–22.83 mg/kg) also varied among different genotypes of pea seeds.…”

Section: Chemical Composition Of Peamentioning

confidence: 99%

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A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Wan

et al. 2023

Foods

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Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.

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Section: Chemical Composition Of Peamentioning

confidence: 99%

Section: Chemical Composition Of Peamentioning

confidence: 99%

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Wan

et al. 2023

Foods

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“…Mungbean (Vigna radiata (L.) Wilczek) is the third most important legumes in Indonesia after soybean and peanut. Mungbean seeds as other legume crops contain a good concentrations of minerals, vitamins, and antioxidants to overcome the malnutrition problems [1] and effect of heavy metal contamination [2].…”

Section: Introductionmentioning

confidence: 99%

Genetic Parameters for Determining Useful Parents in Mungbean (Vigna radiata (L.) Wilczek) Breeding for Early Maturity, Small Seed Size, and High Seed Yield

Trustinah¹,

Iswanto²,

Hapsari³

et al. 2021

Scientifica

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Early maturity, small seed size, and high seed yield are important characters of mungbean in Indonesia. The objective of the study was to determine the useful parents in mungbean crosses for early maturity, small seed size, and high seed yield varieties by estimating the genetic parameters and their inheritance. The study was conducted at the ILETRI, Malang, East Java, Indonesia, during the dry season of 2014. 20 F1 and 5 parents were evaluated using a randomized block design, repeated three times. Results of the study showed that all observed traits showed the importance of both additive and dominance gene effects. The relative value of general combining ability (GCA) was greater than specific combining ability (SCA) for number of pod clusters per plant, number of branches per plant, plant height, days to maturity, and 100-seed weight which indicated the importance of additive gene effect. The dominance gene effect occurred on number of pods and seed yield per plant. Among five parents, G3 was the best combiner for all the observed characters except pod length; therefore, G3 could be exploited for late maturity, small seed size, high number of branches and pod cluster, and high seed yield. G5 has a high GCA for 100-seed weight. G1 and G2 have good GCA for early maturity. G3 and G5 genotypes are useful as parents in mungbean breeding for small and large seed size varieties, respectively. The best combination for seed yield was G2 × G3 and G3 × G1 crosses and could be proceeded with selection for early maturity, small seed size, and high seed yield varieties.

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Türk Bakla Genetik Kaynaklarının Tohum Mineral İçeriği için Fenotipik Çeşitliliğin Araştırılması

Nadeem¹

2021

Uluslararası Tarım Ve Yaban Hayatı Bilimleri Dergisi

Self Cite

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Biofortification emerged as a sustainable approach for the improvement of nutritional contents of food crops through the utilization of plant breeding, transgenic techniques, or agronomic practices. Legumes are serving as the primary source of plant-based protein for millions of people all over the world. Faba bean is an important legume crop having high protein, mineral, and vitamin contents beneficial for human health. The present investigation involved the seed mineral profiling of faba bean germplasm collected from 20 provinces of Turkey. A good range of variations were observed for nitrogen (N) (5.19-7.52%), phosphorus (P) (0.102-0.668), potassium (K) (0.63-2.46), calcium (Ca) (0.50-0.64), magnesium (Mg) (0.230-0.363), iron (Fe) (57.047-145.63), zinc (Zn) (28.76-90.10), copper (Cu) (6.23-32.33) and manganese (Mn) (12.93-45.37) were investigated. Analysis of variance revealed highly significant variance for Fe, Zn and Cu. A highly significant and positive correlation was observed between Zn and Fe contents and should be considered as parents for the development of Fe and Zn enriched faba bean cultivars. Scatter plot analysis revealed Malatya3 and Izmir3 landraces rich in Fe and Zn contents. Principal component analysis (PCA) was performed and the first five PCs accounted for 75.80% variations. The constellation plot was constructed and the studied germplasm was divided into two populations based on their Fe contents. Landraces present in population B were found rich in Zn and Fe contents. Present investigation enlighted the seed minerals diversity in faba bean germplasm and it is recommended that studied germplasm should be used for the biofortification of faba bean to minimize the malnutrition problems.

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Macro and micro nutrients diversity in the seeds of field pea germplasm

Cited by 4 publications

References 26 publications

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Genetic Parameters for Determining Useful Parents in Mungbean (Vigna radiata (L.) Wilczek) Breeding for Early Maturity, Small Seed Size, and High Seed Yield

Türk Bakla Genetik Kaynaklarının Tohum Mineral İçeriği için Fenotipik Çeşitliliğin Araştırılması

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