Abstract
Abiotic stresses varyingly affect the grain composition and quality of food legumes. This paper is aimed at discussing the impact of abiotic stresses on the grain composition and quality of food legumes. As protein is the main grain constituent of food legumes for which it is being consumed by humans as a cheap protein source, abiotic stresses such as heat, cold, drought, salinity and heavy metals alter this grain protein content in different dimensions for different food legumes. Moreover, other valuable constituents such as starch, soluble sugar, oil, fatty acid and fiber content are affected differently by the abiotic stresses. The diverse impact of these abiotic stresses ultimately declines the grain quality and yield of food legumes. As food legumes play a vital role in the nutritional diet of millions of people in the world and are occasionally denoted as the meat of poor people, it is important to recognize that the sustainable production of food legumes, even under various environmental stresses, has the potential to ensure protein security for people globally. Therefore, it has become a necessity to improve the productivity and quality of food legumes under abiotic stresses through proper crop management and improved breeding strategies, thus enhancing food and economic security to the farmers, particularly in the developing countries of the world.
Highlights
The increasing population along with global climate change are generating a great influence on the agroecosystem and creating various abiotic stresses that are major threats for global food security
Food legumes are essential for the human diet as an important source of nutrients and amino acids, and it has been suggested by the Finnish National Nutrition Council and the Eatwell Guide in the UK to increase the consumption of vegetable protein predominantly from food legumes rather than the consumption of animal protein [35]
High Temperature Mainly, cool-season food legumes are more sensitive to a high temperature than warm-season food legumes and if the temperature rises above the threshold temperature (Table 5), it turns into severe heat stress at particular growth stages [55]
Summary
The increasing population along with global climate change are generating a great influence on the agroecosystem and creating various abiotic stresses that are major threats for global food security. Food legumes from the second most important plant family Fabaceae, are agriculturally important nourishing crops provided as a low-cost and rich source of protein to human beings. 27% of global crop production is occupied with food legumes [2]. Food legumes are grown in variable climates and abiotic stresses. Raensdeaqrucahlitsy nfeoerddedevoenlotphienigmpraocgt roafmabsiototicimstprersosvees othnefogordailnegquumaleitgyraaisn wcoemllpaossirteiosnistaanndcequtoaliatybifootric dsetvreeslsoepsintgo pernosgurraemths etoaidmepqruoavte tghleobgarlaisnuqpupalylitoyfafsowodelleagsurmeseistaansctehteomaboisottiscigstnriefsicsaens t tosoeunrscueroeftvheegaedtaebqlueaptreogteloinbsa.l supply of food legumes as the most significant source of vegetable proteins. Cenontat.l clarity, sense of well‐being, better sleep and brain function The protein content of food legumes (Table 2) varies from 20–40% [28]. It contains oligosaccharides, phytoestrogens, phyto hemagglutinins (lectins), saponins and phenolic compounds that play metabolic roles in humans who consume these foods frequently [22].
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