Trends in legumes ensilaging

Bioavailability of minerals in legumes.

The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also contain considerable amounts of Fe-binding polyphenols inhibiting Fe absorption. Furthermore, soya protein per se has an inhibiting effect on Fe absorption. Efficient removal of phytate, and probably also polypheno...

Non-rhizobial nodulation in legumes

Legume Rhizobium associations are undoubtedly form the most important N2-fixing symbiosis and play a subtle role in contributing nitrogen and maintaining/improving soil fertility. A great diversity in the rhizobial species nodulating legumes has been recognized, which belongs to α subgroup of proteobacteria covering the genera, Rhizobium, Sinorhizobium (renamed as Ensifer), Mesorhizobium, Brady...

Molybdenum and Legumes

Redbuds and Legumes Subfamilies

Inoculation of Legumes