Legume Genomics and Genetics 2024, Vol.15, No.6, 315-322 http://cropscipublisher.com/index.php/lgg 317 opportunities for breeding programs aimed at developing cultivars with enhanced tolerance to environmental stresses such as drought and salinity (Cavallaro et al., 2016). These traits not only support sustainable agricultural practices but also open avenues for the development of bio-based products that leverage carob's nutritional and ecological benefits (Yatmaz and Turhan, 2018). The establishment of core collections and genetic-guided interventions can further enhance the conservation and utilization of carob germplasm, supporting its role in sustainable bioeconomic development (Di Guardo et al., 2019). Table 1 Carob-enriched functional foods and their impact on quality of product (Adapted from Ikram et al., 2023) Carob-based food products Positive impact Bread fortified with carob pod flour Bread quality improved, high antioxidant and phenolic content, and improve organoleptic attributes Carob spread Improved texture and color attributes, and good source of minerals Carob powder-based milk beverages Highest phenolic content, antioxidant activities, and improved color, taste texture, and overall acceptability Rice based snacks enriched with pea and carob fruit powder Improved organoleptic and textural attributes, and high phenolic and antioxidants compounds Carob powder-based yogurt Produce low-fat yogurt, high fiber content, produce low lactose, and increased sweetness Carob powder-based gluten free cakes Improved dietary fiber content, lower caloric content, rich in protein, decreased cohesiveness, and good sensory attributes Carob flour-based pasta High phenolic contents, higher antioxidant capacities, higher glycemic index (GI), and improved sensory attributes Carob syrup used as sugar replacer Increased fermentation, reduce microbial activity, and higher yield of mannitol production Edible coating of carob bean gum-based products Improve physical appearance, increased shelf life, minimize the losses of bioactive compounds, and reduce oxidation process Carob bean gum-based bakery products Increase rheological properties, improve yield of bakery items, and increased water absorption capacity Carob-based ice cream Used as stabilizer, decrease melting point, and increase viscosity 4 Advances in Breeding for Carob Improvement 4.1 Breeding for enhanced pod quality Recent studies have highlighted the significant morphological and chemical diversity present in carob populations, which is crucial for breeding programs aimed at enhancing pod quality. In Algeria, for instance, research has shown substantial variability in pod and seed traits across different populations, with some wild populations exhibiting high seed yields and cultivated ones being rich in sugar content (Rima et al., 2019). This diversity provides a valuable resource for selecting and breeding carob varieties with superior fruit quality traits, which are essential for both commercial and ecological purposes. 4.2 Genetic improvements for stress tolerance Carob's ability to thrive in arid and degraded areas makes it a valuable species for forestation efforts. However, its propagation is often challenged by stress factors such as drought and salinity. Research has demonstrated genetic differences in stress tolerance among carob genotypes, particularly during germination and early plant establishment. A study using a hydrotime model revealed that carob seeds exhibit varying sensitivities to drought and salinity, with a greater sensitivity to drought stress (Cavallaro et al., 2016). These findings underscore the importance of selecting genotypes with enhanced stress tolerance for breeding programs, which can lead to the development of cultivars better suited for marginal environments. 4.3 Applications of modern genomics in breeding The application of modern genomics has significantly advanced our understanding of carob's genetic diversity and domestication patterns (Mueller and Flachs, 2021). Genome-wide studies have identified distinct genetic pools
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