Biofortification of Pea and Chickpea.

Field pea and chickpea seeds, like those of other pulse crops, are rich in protein, slowly digestible carbohydrates, and fiber.  To further enhance their nutritional value, research is in progress to increase the concentration and bioavailability of iron, zinc, selenium, carotenoids and folates.  A 100 g dry weight serving of field pea or chickpea supplied a substantial portion of the recommended daily allowance for adults of Fe, Zn, and Se.  Initial association analysis in pea identified nine single nucleotide polymorphisms (SNPs) associated with Fe concentration, and 2 SNPs associate with Zn concentration .  Similarly, association analysis in chickpea identified 8 SNPs associated with Fe and/or Zn concentration in seeds. Field pea lines were identified with a 60% reduction in phytate-phosphorus concentration in seeds, while the inorganic (available) phosphorus concentration increased by a similar amount.  A single recessive gene controls the low phytate trait and was mapped on pea chromosome 3.   Iron bioavailability of seed of the low phytate lines was 30-100% greater than those of their progenitor depending on their location of production.  Total tract apparent availability of phosphorus and bone strength were higher for broiler chicks fed a low phytate pea diet than for birds fed a normal pea diet. Green cotyledon field pea lines had approximately 2-fold greater concentration of total carotenoids than yellow cotyledon lines. Desi chickpea cultivars had slightly greater total carotenoid concentration than kabuli cultivars.  A wider range in carotenoid profile was observed when diverse panels of pea and chickpea varieties were evaluated.  Total folate concentration of a small set of cultivars of chickpea was greater than that of lentil and common bean, while pea cultivars tested had lower concentrations, but greater folate concentration in pea has been reported.