Legumes biofortification Chapter. 1. Introduction to biofortification and challenges for nutrition security Chapter. 2. Nutritional Security Approaches for Legumes Bio fortification A major Challenge Chapter. 3. Micronutrients enrichments in legumes through agronomic and cultural practices Chapter. 4. General aspects of genetic improvement (traditional and transgenic methods) aiming at Food Biofortification Chapter. 5. Contribution of Conventional Breeding Approaches in Legumes Biofortification Chapter. 6. Contribution of Biotechnological Approaches for Micronutrients Improvements in Legumes Chapter. 7. Nutritional enrichment in legumes through OMICs approaches Chapter. 8. How Genome Editing can be helpful in the Biofortification of Legume Chapter. 9. Transgenic Strategies and genome editing Towards Nutritional Enrichment Chapter. 10. Biofortification of Legume Hybrids Obtained Through Intergeneric Hybridization Chapter. 11. The Importance of Plant Growth Promoting Rhizobacteria in The Biofortification of Legumes Chapter. 12. Plant microbe interaction for legume bio fortification: Present status and future challenges Chapter. 13. Improving iron nutrition in legumes to overcome hidden hunger Chapter. 14. Bio fortification of zinc in legumes to alleviate the zinc deficiency Chapter. 15. Organic approaches towards iron and zinc biofortification in legume Crops Chapter. 16. Legumes Biofortification for Selenium Contents Chapter. 17. Iodine biofortification of legumes Chapter. 18. Enriching Legumes Protein Contents and Essential Amino Acid Chapter. 19. Enriching legume protein contents Chapter. 20. Bio molecular Aspects of Plant Nutrition Related to Food Biofortification Chapter. 21. Medicinal legumes in Turkey: a gift of nature for bios Chapter. 22. Variability in the biofortification properties of fenugreek (Trigonella foenum graecum L.) Chapter. 23. Biofortification: Lesson from the Past and Strategies for Future Food Security. Sustainable food production is vital to ensure food and nutritional security to growing human population. Recently there has been a shift in agricultural production system crop production is not only considering yield as primary interest to produce higher number of calories for reducing hunger but also more nutrient rich food to reduce malnutrition or “hidden hunger”. Micronutrient malnutrition is a continuing and serious public health problem in many countries various Interventions to alleviate this problem have been implemented. Biofortification the process of breeding nutrients into food crops provides a comparatively cost effective sustainable and long term means of delivering more micronutrients. Legumes have higher protein content than most plant foods approximately twice than cereals and are rich in the key micronutrients folate niacin thiamine calcium iron and zinc. This book summarizes the biofortification of legumes. Detailed information through contributed chapters shed light on legumes research relevant to human health with key topics that include genomic and genetic resources for food security conventional and modern breeding approaches for improving nutrition agronomic traits and biotechnological interventions.