Biofortification of Legumes: Enhancing Protein and Micronutrient Content

Legume crops are vital to world agriculture, providing protein, minerals, and soil fertility. The nutritional value of legumes is typically poor, causing widespread dietary shortages, especially in legume-dependent regions. Biofortification, which improves crop nutrition through agronomic or biotechnological methods, may solve this problem. Biofortification methods include traditional breeding, genetic engineering, and agronomy. Using natural genetic variation in bean species and transgenic technologies, researchers have developed cultivars with higher nutritional content. Optimizing soil management measures, such as using micronutrient-enriched fertilizers, may improve bean nutrient uptake and bioavailability. In conclusion, legume crop biofortification is a complex and sustainable way to improve nutrition and food security. This chapter discusses legume crop biofortification advances for iron, zinc, and protein.