Researchers have determined which genetic variations influence the iron and zinc concentrations in chickpea seeds, a finding that could help fight malnutrition in developing countries. The study examined 94 varieties of chickpea and found eight genetic variations – known as single nucleotide polymorphisms, or SNPs – that are associated with the iron and zinc concentration.
Breeding programs can focus on these genetic variations to produce more nutritious varieties of chickpea for the estimated two billion people are deficient in micronutrients like iron or zinc.
Original research paper published in Genome on December 1, 2014.
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