Improving Soybean Genetics for Enhanced Nutrition and Value Addition Trait(s)
摘要
Biofortification is a promising approach to combat problem of malnutrition. Soybean is rich in protein and oil content. Soybean is vegetarian substitute for animal protein as it holds essential amino acids. Soybean is also good source of bioactive compounds, minerals, isoflavone, etc. The acceptability of soybean as raw food have certain limitations because the presence of anti-nutritional factors like trypsin inhibitor, phytic acid, and phenols. Biofortification contributes in enhancing the nutritional value of food crops. It is essential to overcome anti-nutritional factors of soybean along with increasing nutritional potential. This chapter emphasize on the nutritional potential of soybean and the traits that needed to be targeted through biofortification to increase the nutritional benefits of soybean by reducing the anti-nutritional factors. The new breeding strategies like marker-assisted selection (MAS), QTL mapping, genome editing, RNAi, GWAS, etc., which are used for soybean biofortification are discussed in details.