Genetic Studies on Seed Coat Quality in Soybean

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Date
2010
Authors
Maurice E.O
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Maurice E.O
Abstract
Soybean, [Glycine max (L) Merr] belongs to the Fabaceae family and is one of the major and most ancient of cultivated crops having emerged some 5000 years ago from its ancestors Glycine soja (Hymowitz and Newell, 1981). Soybean is the world's largest oil seed ! and legume crop (Shao et al., 2007). Further, Soybean root are able to form nodules I containing nitrogen fixing symbiotic rhizobia making it a very important crop in research. (Mylona et al., 1995; Yamanaka et al.:, 2001). Soybeans are higher in protein than other legumes. About 35 to 38 percent of the calories in soybeans are derived from protein, compared to 20 to 30 percent in most other beans (Messina, 1999)~ The use of soybean I products in the feed and food industry have increased steadily and in 2007, soybean was planted in more than 94 million hectares worldwide, yielding 237 tons (FAS, 2008).
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