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In vitro Plant Regeneration and Genetic Transformation of Chickpae (Cicer arietinum L.)


Authors: Malabika Roy Pathak and Riyad Y. Hamzah
Abstract: Chickpea is an important, widely cultivated pulse crop and is a good source of vegetable protein. It is the most common grain legumes in 40 countries of the world, including arid and semi-arid regions. It is probably originated in Turkey over 7000 years ago, and spread to the Middle East, South Asia and North Africa. The small seeded desi-type chickpea now accounts for about 85% of world production. It is the world’s third most important legume crop and India produces 75% of the world’s supply. Chickpea is a good source of carbohydrate (48.2-67.6%), protein (12.4-31.5%), fat (6%) and nutritionally important minerals. Young leaves, tender shoots and green pods are eaten as a green vegetable. Among the legumes, chickpea is the best hypocholesteremic agent, followed by black gram and green gram. It can grow in rotation with cereal crops to break disease cycles, allow grassy weed control and improve soil nutrient status through the return of atmospheric nitrogen fixed through symbiosis. A number of biotic and abiotic stresses are severely affecting full realization of the yield potential of this crop. Conventional plant breeding, combined with improved agricultural practices and modern biotechnological tools and technology will provide future benefit to boost yield of the crops that feed the world. There is an urgent need to use transgenic technologies for improvement of chickpea.
Published in: Biotechnology and Genetic Engineering,;2():18-نوفمبر
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