Wide Hybridization in Legumes and Oilseed Crops Through Embryo, Ovule, and Ovary Culture

Abstract

Legumes and oilseed crops are the most important source of plant proteins and energy, and are cultivated throughout the world in wide areas (Table 1). The grain legumes are grown in the tropics, subtropics and temperate zones. They are amongst the earliest food crops to be cultivated by man, and constitute one of the most importent sources of dietary protein, especially in Asia, Latin America and Africa. Some species which are commonly cultivated for human consumption are peanut (Arachis hypogaea), pigeon pea (Cajanus cajan), chickpea (Cicer arietinum), soybean (Glycine max), lathyrus pea (Lathyrus sativus), lentil (Lens esculenta), lima bean (Phaseolus lunatus), kidney or navy bean (Phaseolus vulgaris), garden pea (Pisum sativum), winged bean (Psophocarpus tetragonolobus), broad bean (Vicia faba), blackgram (Vigna mungo), greengram (Vigna radiata), cowpea (Vigna unguiculata), etc. They are of paramount importance not only for their value as human food, but also because of the high protein content for livestock and fish feed. Moreover, legumes are endowed with the ability to fix atmospheric nitrogen and thus improve soil fertility. In different countries they are consumed in various forms, such as immature seed, dry grain, as condiments or roasted grain, for flour production, and as fermented products (Parpia 1973). The protein content of legumes is affected by genetic as well as environmental factors, while the nutritional quality depends on several factors such as their digestibility, balance of essential amino acids, and the presence of certain toxic substances.KeywordsInterspecific HybridizationHybrid PlantEmbryo CultureCasein HydrolysateNaphthalene Acetic AcidThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.