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Resumo(s)
Grain legumes contain high level of protein and adequate proportions of carbohydrates and oil, making them valuable as human food. Unlike protein products of animal origin, legumes contain much less fat, which makes them healthier. The nutritional value of legumes has been associated with reduction of incidence of chronic diseases such as cancer, type-2 diabetes and heart disease. Arbuscular mycorrhizal fungi (AMF) and nitrogen fixing bacteria (NFB) are beneficial soil microorganisms that can improve plant nutrition and increase drought tolerance.
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Contexto Educativo
Citação
Carvalho, P., Marques, S., Nunes, M., Marques, G., & Oliveira, R. S. (2015). Application of microbial Inoculants as a sustainable practice for the production of grain legumes under water stress. In R. A. Silva, P. Baylina, F. Q. Vieira, C. Barrias, M. Rubim, T. Coelho, C. Prudêncio, & Â. Jesus (Eds.), II Congresso Internacional da Saúde Gaia Porto: Livro de Resumos (1st ed., Vol. 1, pp. 121). Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto.
Editora
Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto