Advancing Mungbean Cultivation and Nutrition: Insights from Genetic Studies and Breeding Progress

Obasi C.C. , Obasi S.N. , Ngwuta A.A. , Ofori K. ,Obidiebube A.E., Okolie H, Asante I., Eleblu J., Adjei E.A

Doi: 10.26480/sfna.01.2024.12.18

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Mungbean is a warm season, annual leguminous crop of Asian origin where it is majorly cultivated. It grows well in different parts of the world including Nigeria and is usually consumed for its protein rich seeds. Mungbean can be eaten boiled, its sprout can also be used as part of vegetable salad, and the seeds can be milled and used as part of infant weaning formula just like soya bean. In search of an alternative source of plant protein and to further diversify the plant protein diet base; Mungbean was introduced into the Nigerian agricultural system by the world vegetable center (AVDRC). Although mungbean has been grown over the years in different parts of the world, its production and improvement in Nigeria has not received the necessary attention. There is lack of information on the actual seed yield of mungbean in Nigeria, little or no information on the variability in seed yield and SNP markers in mungbean gerplasm grown in Nigeria which is supposed to form basis for future plant breeding works. This paper looked at the production of mungbean, its origin and distribution, health and nutritional benefits, past and present genetic studies, prospects and challenges of improving the crop.

Pages 12-18
Year 2024
Issue 1
Volume 5