Legumes: Nutritional Value, Health Benefits and Management

One of the most important scientific contributions to future generations that the current generation must leave to its successors is a protected, improved and sustainable genetic diversity of legume crop plants. This endeavor can be augmented by establishing efficiently analyzed morpho-physiological and molecular data that provide concrete insights that underline mechanisms playing a critical role in enabling crops to effectively react and respond to biotic and abiotic stresses. Research projects involving genetic improvement of legumes represents some of the advances and technologies aimed at providing new avenues to efficiently improve the growth and yield of these crops. This book consists of eight well-structured and written chapters which discuss different perspectives and management of legume crops. The book embodies a diversity of views, bringing new ideas and sharing new important original information involving cultivation, physiology, nutritional quality, medicinal benefits, traditional uses and in vivo priming for enhanced legume production. This book is intended for use as a reference book for both undergraduate and postgraduate students, together with researchers in the field.