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    Current Knowledge on Genetic Biofortification in Lentil
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    † Division of Crop Improvement, ICAR−Indian Institute of Pulses Research, Kanpur, Uttar Pradesh 208024, India
    § International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat-Institutes, B.P. 6299, Rabat, Morocco
    ‡ AICRP on MULLaRP, ICAR−Indian Institute of Pulses Research, Kanpur, Uttar Pradesh 208024, India
    ⊥ Division of Biotechnology, ICAR−Indian Institute of Pulses Research, Kanpur, Uttar Pradesh 208024, India
    *(J.K.) E-mail: [email protected] or [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2016, 64, 33, 6383–6396
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    https://doi.org/10.1021/acs.jafc.6b02171
    Published August 9, 2016
    Copyright © 2016 American Chemical Society
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    Abstract

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    Micronutrient deficiency in the human body, popularly known as “hidden hunger”, causes many health problems. It presently affects >2 billion people worldwide, especially in South Asia and sub-Saharan Africa. Biofortification of food crop varieties is one way to combat the problem of hidden hunger using conventional plant breeding and transgenic methods. Lentils are rich sources of protein, micronutrients, and vitamins including iron, zinc, selenium, folates, and carotenoids. Lentil genetic resources including germplasm and wild species showed genetic variability for these traits. Studies revealed that a single serving of lentils could provide a significant amount of the recommended daily allowance of micronutrients and vitamins for adults. Therefore, lentils have been identified as a food legume for biofortification, which could provide a whole food solution to the global micronutrient malnutrition. The present review discusses the current ongoing efforts toward genetic biofortification in lentils using classical breeding and molecular marker-assisted approaches.

    Copyright © 2016 American Chemical Society

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    This article is cited by 54 publications.

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2016, 64, 33, 6383–6396
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.6b02171
    Published August 9, 2016
    Copyright © 2016 American Chemical Society
    Request reuse permissions

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