GENETIC AMELIORATION OF SEED PROTEIN IN CEREALS AND GRAIN LEGUMES
Y. M. UPADHYAYA *
Indian Agricultural Research Institute, Regional Station, Indore-452 001
B. H. MATAI *
Indian Agricultural Research Institute, Regional Station, Indore-452 001
*Author to whom correspondence should be addressed.
Abstract
Malnutrition both in terms of calories as well as proteins is being experienced extensively in the developing countries, mainly because of inadequate intake. The main sources of intake are the cereals and grain legumes in these countries. The starch, proteins and lipids (fats) play the predominant role in human and animal nutrition. Better quantity and quality of proteins will go a long way in solving the problem of malnutrition.
Genetic variability for proteins and their fractions, viz. various essential amino-acids, has been found both in cereals and legumes. Variability for nutritionally useful amino-acids like lysine, leucine, isoleucine, threonine, tryptophan, methionine and valine has been detected between cultivars, species and genera and this has been exploited in obtaining nutritionally superior genotypes.
Keywords: Breeding for proteins, Cereal and legume proteins, Seed proteins