Biofortification of pea ( Pisum sativum L.): a review

GUINDON, MARÍA FERNANDA; CAZZOLA, FEDERICO; PALACIOS, TATIANA; GATTI, ILEANA; BERMEJO, CAROLINA; COINTRY, ENRIQUE

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2021

0022-5142

Biofortification refers to an approach to increase micronutrient concentrations in the edible parts of plants with increased bioavailability to the human population. Conventional, agronomic and transgenic breeding methods can be used to develop these biofortified crops, offering sustainable and cost effective strategies. Pea has long been recognized as a valuable, nutritious food for the human diet, but there is a limited amount of information about it, which prevents the full micronutrient enrichment potential of this pulse crop to be reached. Considerations must include not only micronutrient concentrations but also the amount of the nutrient that can be absorbed by the consumer, after processing and cooking. Development of biofortified pea that retains nutrients during cooking and processing is not only essential for fighting micronutrient malnutrition, but also necessary to improve agricultural productivity