Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO₂ and temperature.

ABSTRACT: This study aimed to determine the effects of elevated carbon dioxide (eCO₂) and temperature (eT) on the phytochemical and nutritional parameters of legumes. Field experiments were conducted using black gram (Vigna mungo L.), green gram (Vigna radiate L.), and pigeonpea (Cajanus cajan L.) genotypes under the Free Air Temperature Elevation (FATE) facility, with three treatments (Ac, eT, and eCO₂ + eT) at ICAR-CRIDA, Hyderabad. The results revealed that the negative impact on both phytochemical and nutritional quality was greater under eT compared to eCO₂ + eT. Specifically, protein content decreased by 25.6% under eT + eCO₂, while the ash content increased by 38.19%. Carbohydrate levels also decreased by 5.53% under these condi

SUBMITTER: Shankar KS 

PROVIDER: S-EPMC11742948 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature