Premium
Biofortification of pea ( Pisum sativum L.): a review
Author(s) -
Guindon María Fernanda,
Cazzola Federico,
Palacios Tatiana,
Gatti Ileana,
Bermejo Carolina,
Cointry Enrique
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11059
Subject(s) - biofortification , micronutrient , sativum , microbiology and biotechnology , agriculture , nutrient , biology , crop , population , essential nutrient , micronutrient deficiency , agronomy , chemistry , ecology , demography , organic chemistry , sociology
Abstract Biofortification refers to an approach to increase micronutrient concentrations in the edible parts of plants with increased bioavailability to the human population. Conventional, agronomic and transgenic breeding methods can be used to develop these biofortified crops, offering sustainable and cost‐effective strategies. Pea has long been recognized as a valuable, nutritious food for the human diet, but there is a limited amount of information about it, which prevents the full micronutrient enrichment potential of this pulse crop to be reached. Considerations must include not only micronutrient concentrations but also the amount of the nutrient that can be absorbed by the consumer, after processing and cooking. Development of biofortified pea that retains nutrients during cooking and processing is not only essential for fighting micronutrient malnutrition, but also necessary to improve agricultural productivity. © 2021 Society of Chemical Industry