Legume Crops for Food Security - Cultivation and Benefits: Cultivation and Benefits

Climate resilience and increasing population are pressing global challenges that demand the development of accessible and sustainable plant-based protein sources. In this context, legumes emerge as a key solution, not only for their exceptional nutritional properties but also for their critical role in the efficient management of natural resources and in strengthening future food security. This book compiles up-to-date research aimed at advancing the understanding of climate-resilient legumes, promoting their contribution to global food security improvement. Legumes are an essential source of plant-based proteins, rich in bioactive compounds that offer numerous health benefits. Among their properties are anti-diabetic, hepatoprotective, anti-inflammatory, antioxidant, and anticancer effects, among others. This book provides a comprehensive overview of legume proteins, their nutritional benefits, and their potential for developing foods with enhanced properties. Additionally, the book addresses recent advances in the genetics and genomics of legumes and their significant contribution to agricultural sustainability. Topics explored include improving seed quality and yield, adapting legumes to climate change, and harnessing new genetic resources from diverse germplasm. The agricultural benefits of legumes also include their ability to enhance agroecosystems, promoting a more sustainable agricultural model.