Genetic improvement of plant protein

The status of genetic improvement of nutritional quality of the major food cereals, food legumes, and potatoes is reviewed.

Johnson, V. A.; Lay, C. L. · 1970

Abstract

There is good evidence that all are amenable to breeding improvement either by increasing protein content or improving amino acid balance of the protein. Usable genetic variability for protein content appears to exist in most food crops. Large genetic variation in lysine has been uncovered in maize and barley.

Connected topics

Plant breeding, seeds and physiology319→
Potatoes

Genetic improvement of plant protein

Inheritance of grain protein and lysine in crosses of three high-protein wheats (triticum aestivum L.)

Wheat protein improvement (Var. Atlas 66)

Genetic improvement of quality and agronomic characteristics of durum wheat for Ethiopia

BETTER CEREALS SOUGHT IN FIGHT AGAINST WORLD HUNGER PROBLEM

Documents in this collection

Investigations of the genetics of bread wheat baking quality

Reevaluation of common wheats from the USDA world wheat collection for protein and lysine content

Inheritance of grain protein and lysine in crosses of three high-protein wheats (triticum aestivum L.)

Wheat protein improvement (Var. Atlas 66)

Genetic improvement of quality and agronomic characteristics of durum wheat for Ethiopia

BETTER CEREALS SOUGHT IN FIGHT AGAINST WORLD HUNGER PROBLEM