This book is the result of a combined effort from scientists covering many disciplines interacting within a European Union-funded Copernicus project entitled 'Carbohydrate Biotechnology Network for Grain Legumes' (CABINET). The CABINET project linked 30 participants from 14 countries across Europe, ...

This introductory chapter to this book on seed carbohydrates of grain legumes provides background information on the following subjects: the grain legumes; grain legume production; grain legume composition; and grain legume carbohydrates. A list is provided on the common grain legumes grown in the...

Information on the carbohydrates is presented under the following headings: the carbohydrates, including soluble carbohydrates (monosaccharides and disaccharides, α-galactosides, and cyclitols), polysaccharides (starch and fibre fraction) and other carbohydrate components (lignin and saponins); and ...

The nutritive value of carbohydrates is discussed under the following headings: the content of carbohydrates in grain legumes utilized in Europe, including the content of carbohydrates in grain legumes used for human nutrition and the content of carbohydrates in grain legumes used for animal...

Information on seed physiology and biochemistry is presented under the following headings: the legume seed, including seed components and seed development; the accumulation and biosynthesis of carbohydrates, including accumulation of soluble carbohydrates (monosaccharides, disaccharides and...

The breeding and agronomy of grain legumes is discussed under the following headings: current breeding goals; breeding techniques, including pedigree breeding, bulk selection and deviations from the pedigree and bulk methods; access to genetic variation, including germplasm banks, existing...

This chapter considers the problems facing researchers for the manipulation of grain legume carbohydrates and how these problems can be overcome for soluble carbohydrates, starch and fibre.

This chapter discusses legume seed processing (dry processing (air classification) and wet processing) for native and modified starch content that includes the separation and production of these components. It also discusses the effects of processing on starch and other carbohydrates in foods, and...

The relationship between the accumulation of soluble non-reducing sugars and the acquisition of desiccation tolerance during maturation of four pea lines differing in the content and composition of soluble carbohydrates was analysed. Maturing seeds were harvested at 4-day intervals, tested for...

The pea is used as a model to understand how plants can be genetically modified to obtain starches with novel properties. Peas contain a unique type of starch and six loci have been identified that influence starch content and its physical properties. Mutants at each of the loci are described, the...