Variation in Dietary Fiber Content of Four Major Pulse Crops.

Pulse crops are known as an important source of protein, mineral nutrients, and dietary fiber (DF) in the human diet worldwide. These compounds have dietary health implications, including reducing blood pressure and the risk of advanced colorectal cancer, obesity, diabetes and cardiovascular disease. We investigated the DF and oligosaccharide content among four important pulse crops including, common bean (Phaseolus vulgaris L), dry field pea (Pisum sativum L), lentil (Lens culinaris L) and chickpea (Cicer arietinum L).  Studies revealed that cultivars for all four major pulse crops varied for DF  and oligosaccharide content and GXE effects occurred among the four pulse crops. Genome Wide Association Studies also revealed several important genomic regions responsible for soluble and insoluble dietary fiber, and oligosaccharides in common bean.