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Biofortification of Grain and Vegetable Crops: Molecular and Breeding Approaches is a comprehensive overview of important food crops whose vitamin and mineral enhancement can contribute significantly to improved food and nutrition security. Providing the latest information on crops including cereals, oilseeds, legumes and vegetables, this book provides details of agronomic and molecular resources for enhanced mineral production. Each chapter focuses on a specific food crop and the unique opportunities offered by each through breeding practices. This will be a valuable resource for researchers, academics and those in industry who are exploring biotechnological approaches as a powerful tool to combat malnutrition. - Presents the potential of a variety of food crops for increased bioavailability of micronutrients - Enhances our understanding of agronomic and molecular mechanisms of biofortification - Provides insights to mitigate hidden hunger
This edited book brings together comprehensive information on various aspects of the biofortification of staple crops. It addresses the present status of food and nutritional security and highlights the importance of micronutrients in human health, a historical account of biofortification, current approaches and challenges, crop-specific biofortification efforts and various breeding approaches, including conventional, and genomics enabled improvement. It also explains the efficacy of biofortification, bioavailability, and future thrust. It is an inclusive source of information on different aspects of micronutrients in crops of global importance. Malnutrition is a serious global issue, with millions of people being undernourished, several suffering from micronutrient deficiencies, and the adult population struggling with obesity. Despite significant economic progress, South Asia and Sub-Saharan Africa are still home to an undernourished population. Nutrition-related health problems are related to hidden hunger and are widespread in the developing world. Women and preschool children are more vulnerable. Even though global food production has increased manifolds, estimates indicate that over 60% of the world’s population is deficient in essential micronutrients such as iron, zinc, iodine, and selenium, often causing health problems and developmental delays. Linking agricultural production with human nutrition and health is crucial for ensuring nutrition security. Much research has been carried out to assess genetic diversity related to micro-nutrients in staple crops, their bioavailability, and the efficacy of biofortified germplasm. Biofortified varieties developed in different crops through conventional breeding are being up-scaled for reducing the micronutrient deficiencies in other countries. This book is a ready reference for researchers, academicians, extension personnel, policymakers, students, and value chain stakeholders engaged in agriculture, nutrition, and health sectors promoting nutrition-sensitive diets.
Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, this book presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, this book provides an integrated look at maximizing crop yield through preventative means. In fact, with the very best of postharvest knowledge and technologies available, the best that can be achieved is a reduction in the rate at which products deteriorate as they progress through their normal developmental pattern of maturation, ripening and senescence. Therefore, it is very important to understand what pre-harvest factors influence the many important harvest quality attributes that affect the rate of postharvest deterioration and, subsequently, the consumers' decision to purchase the product in the marketplace. - Presents the important pre-harvest factors that influence harvest quality - Includes up-to-date information on pre-harvest factors that modulate post-harvest biology - Identifies potential methodologies and technologies to enhance pre-harvest interventions
A Detailed Reference on How Modern Biotechnology is using the Biofortification of Crops to Improve the Vitamin and Mineral Content of Edible Plants In this reference, Vitamins and Minerals Bio-Fortification of Edible Plants, authors cover new territory on phytonutrients, focusing on the enhancement and modification of edible crops. This book presents techniques and research findings from modern biotechnology to educate readers on the newest tools and research in the field. Readers will learn how groundbreaking scientific advances have contributed to the nutritional content of edible plants and crops for animals and humans. Inside, readers will find comprehensive information on new concepts of biofortification, including but not limited to: ● Modern biotechnology and its uses for improving the vitamin and mineral content of edible plants ● Potential minerals and vitamins that can be targeted and implemented in agriculture ● Ways of enhancing the nutritional contents of edible plants to address nutritional deficiencies and improve livestock ● Methods of identifying plants that can be used to heal or prevent disease and illness While many books cover the phytonutrients of crops, this reference book reports on methodologies, techniques, and environmental changes used to enhance and improve agricultural products. It is one of the first to provide information on using modern biotechnologies to modify crops with the goal of creating health benefits.
Biofortification is a widely accepted cost-effective agricultural strategy to improve the nutrient deficiency in populations. It is especially useful in low income and developing nations. Strategies for biofortification employ crop breeding, targeted genetic alteration, and agronomy, show promise for addressing multiple forms of human malnutrition. To increase the bioavailability of food nutrients, biofortification efforts must focus on improving the nutrient content of food and decreasing anti-nutrients. This book covers the basics of biofortification, international efforts, challenges, opportunities, and the use of the latest omics technologies in addition to classical approaches. It covers the most studied micronutrients, vitamin biofortification, and the new topics in dietary fibers, starch quality, and phenolics. It uniquely covers the antinutrients like phytic acid, ODAP, and Glucosinolates. It also reviews food bioavailability, scientific research, and meta-analyses to assess the health-promoting efficacy of different nutrients. The book attempts to cover all bases, from decision considerations to prospects, as well as biofortification of nutrients, antinutrient reduction, and the use of latest technology to aid in the nutritional enhancement of virtually all recorded food crops.
The chapters presented in this book ‘Biofortification of Food Crops’ depict how agricultural technological interventions have true role in alleviating malnutrition. This book highlights the role of multidisciplinary approaches to cope up with the challenges of micronutrient malnutrition or hidden hunger which is an alarming public health issue in most parts of the world including India. In this endeavour, different biofortification approaches such as agronomic (or ferti-fortification), breeding, biotechnological, physiological, microbial etc. has fulfilled their different mandates of nutrient enrichment of food crops including cereals and pulses. The contents of the book proves that biofortified plants have adequate potential to nourish nutrient depleted soils, help increase crop productivity and provide nutritional benefits to plants, humans and livestock. The content and quality of information presented in this book will definitely provide multiple novel ideas of advance techniques and will stimulate innovative thoughts and directions amongst researchers and policy makers in the field of biofortification. In addition, the contributions presented in the book will be a good source of background knowledge and technical know-how to educate the readers about biofortification. The authors hope that the book entitled “Biofortification of Food Crops” would provide a suitable platform in our collective efforts for an appropriate dialogue among the scientists, researchers, entrepreneurs, policy makers and farmers in reducing the budding issues of malnutrition through novel approaches and means.
A Detailed Reference on How Modern Biotechnology is using the Biofortification of Crops to Improve the Vitamin and Mineral Content of Edible Plants In this reference, Vitamins and Minerals Bio-Fortification of Edible Plants, authors cover new territory on phytonutrients, focusing on the enhancement and modification of edible crops. This book presents techniques and research findings from modern biotechnology to educate readers on the newest tools and research in the field. Readers will learn how groundbreaking scientific advances have contributed to the nutritional content of edible plants and crops for animals and humans. Inside, readers will find comprehensive information on new concepts of biofortification, including but not limited to: ● Modern biotechnology and its uses for improving the vitamin and mineral content of edible plants ● Potential minerals and vitamins that can be targeted and implemented in agriculture ● Ways of enhancing the nutritional contents of edible plants to address nutritional deficiencies and improve livestock ● Methods of identifying plants that can be used to heal or prevent disease and illness While many books cover the phytonutrients of crops, this reference book reports on methodologies, techniques, and environmental changes used to enhance and improve agricultural products. It is one of the first to provide information on using modern biotechnologies to modify crops with the goal of creating health benefits.
This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues. Written and prepared by eminent scientists working in the field of food biotechnology, the book offers authentic, reliable and detailed information on technological advances, fundamental principles, and the applications of recent innovations. Accordingly, it offers a valuable guide for researchers, as well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology.