Genetic Diversity of Food Legumes and OMICS Prospective to Ensure Nutritional Security

The conventional food crops that had higher quantities of protein and essential micronutrients have been replaced by agricultural production techniques powered by green revolution initiatives. As a result, half of the world’s population lacks adequate levels of key micronutrients, and millions of individuals have protein and micronutrient deficiency every day. Breeding methods with proper genomics support may result in a more straightforward and effective gene-based approach for improving legumes. Biofortification, or the cultivation of staple food crops that are micronutrient-enriched utilizing traditional plant breeding approaches in conjunction with modern molecular tools, is an effective and long-term intervention option to address worldwide micronutrient deficits. Each commercially important species of legume must have access to sufficient genetic information and resources. Because of substantial advancements made in fields like genome sequencing, “omics” research, and bioinformatics in recent years, the use of genetic resources for legume enhancement has become feasible. Among the “Omics” research methods used to evaluate molecular data from living systems on a genome-scale are functional genomics, transcriptome profiling, proteomics, and metabolomics. Genomes of some legumes have already undergone extensive sequencing, and “next-generation sequencing,” a cutting-edge sequencing method, will speed this process. The ultimate goal is to create a metabolic model that forecasts phenotypes based on genetic information. The development of omics research will enable a clearer understanding of the molecular and genetic foundation of bean production and nutritional improvement. The focus of the current review is on omics approaches for biofortification of dietary legumes in an effort to increase nutritional security.