long term use of fallow in wheat-based cropping system of dry and semi-dry lands can increase erosion and decrease soil fertility. legumes as substituting crops for fallow could improve sustainability in this area. this study was conducted to evaluate the substituting of some legumes for fallow in a 2-yr wheat rotation at research stations in north khorasan province (natural resources research ...

a novel magnetic mixed hemimicell solid phase extraction (mmhspe) technique for speciation analysis of soluble, ferrous and ferric iron in legumes sample by flame atomic absorption spectrometry analysis (faas) was developed. mmhspe system consisting of alumina-coated magnetite nanoparticles (fe3o4/al2o3nps) modified by sodium dodecylsulfate-1-(2-pyridylazo)-2-naphthol (sds-pan) have been succes...

Legumes and pulses have long been a part of traditional diets in Asia, Africa and South America, which include most of the world's developing countries. More than 1,000 species of legumes are known to be grown1. Of these, only 20 or so have been cultivated for use as food. They have been consumed as a rich source of protein supplementing the cereal or tuber-based diets and have an important rol...

Rhizobia establish symbiosis with legumes. Bacteroids in indeterminate nodules of Inverted Repeat Lacking Clade (IRLC) legumes undergo terminal differentiation caused by Nodule-specific Cysteine-Rich peptides (NCRs). Microscopic observations of bacteroids and the detection of NCRs in indeterminate nodules of the non-IRLC legume Leucaena glauca were performed. A portion of the bacteroids showed ...

The timing of flowering, and in particular the degree to which it is responsive to the environment, is a key factor in the adaptation of a given species to various eco-geographic locations and agricultural practices. Flowering time variation has been documented in many crop legumes, and selection for specific variants has permitted significant expansion and improvement in cultivation, from preh...

In natural ecosystems, many plants are able to establish mutually beneficial symbioses with microorganisms. Of critical importance to sustainable agriculture are the symbioses formed between more than 80% of terrestrial plants and arbuscular mycorrhizal (AM) fungi and between legumes and nitrogen-fixing rhizobial bacteria. Interestingly, the two symbioses share overlapping signaling pathways in...

There is a need to incorporate nutrition into aspects of crop and water productivity to tackle food and nutrition insecurity (FNS). The study determined the nutritional water productivity (NWP) of selected major (groundnut, dry bean) and indigenous (bambara groundnut and cowpea) grain legumes in response to water regimes and environments. Field trials were conducted during 2015/16 and 2016/17 a...

Legumes are the cheapest source of proteins with desirable nutritional qualities like ability to lower serum cholesterol with high fibre content and high concentration of polyunsaturated fatty acids. In this context, underutilized legumes including tribal pulses viz, Canavalia ensiformis (jack bean), Macrotyloma uniflorum (horse gram) and Phaseolus lunatus (lima bean) were powdered and evaluate...