Editor: Phetole Mangena

Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance

eBook: US $49 Special Offer (PDF + Printed Copy): US $83
Printed Copy: US $59
Library License: US $196
ISBN: 978-981-14-7960-1 (Print)
ISBN: 978-981-14-7962-5 (Online)
Year of Publication: 2020
DOI: 10.2174/97898114796251200101
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For centuries, legumes have been used as pulses or grains serving as the most critical sources of major protein/oil producing crops for both human and animal consumption, and for providing raw materials for industrial processing. They are highly valued as soil building crops, improving soil quality through their beneficial involvement in biological nitrogen fixation, a symbiotic partnership with rhizobia.

Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance serves as a unique source of information on the distinct aspects of basic and applied legume research for general readers, students, academics, and researchers. The book gives several insights on the morphological, physiological, and genetic responses to stresses via 8 concise chapters covering all aspects of legume growth, utilization, and improvement. The included chapters present research findings and succinct reviews concerning the strides continuously made in the improvement of legumes against biotic and abiotic stress factors. This comprehensive new legume reference book disseminates key information pertaining to the genetic diversity, conservation, cultivation, manipulation through mutagenic techniques, plant transformation and other breeding technologies. The book, therefore, continues to build on the need to acquire new knowledge about legume crops and ways to improve their existing agricultural yield for a sustainable and secure food market.


Legumes form a major component of daily meals all over the world, especially in the developing world where in some cases, they are the stable food. They are also used in animal feeds. As the world population increases, more demand is placed on basic foods like legumes. Global warming has a detrimental effect on agricultural food production. In addition, people have become more concerned about the quality of the food they consume. These necessitate more research in agricultural food production, with legumes being no exception.

This book, “Advances in legume research – physiological responses and genetic improvement for stress tolerance” offers a reference to those who want to improve their legume production, those who seek better legumes to produce and those who seek foods with improved nutritional quality. Research topics covered include usage, cultivation, basic research, as well as genetic transformation in order to induce biotic and abiotic stress tolerance.

Genetic manipulation of food crops is still not fully acceptable by some people and countries. To those who have this view, the book shows that some basic physiological research methods can still be used to improve legume crops.

Phatlane William Mokwala
Department of Biodiversity
University of Limpopo, Limpopo Province
South Africa


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