Background: Wheat (Triticum aestivum) is the most important food crop in India and most important cereal grain. It is widely consumed in northern India. It is the leading source of all the macronutrients like proteins (especially vegetable protein), energy and carbohydrates and micronutrients like minerals (iron, calcium, zinc, potassium etc.) and B vitamins. It is currently second to rice in terms of total production (tonnes) as the main human food crop. The wheat flour besides various nutrients also contains anti-nutrients like phytates, oxalates, polyphenols, tannins etc. Polyphenol are the phytochemicals i.e., compounds which are found abundantly in natural plant food sources that have antioxidant properties. These phytochemicals are found in many types of plant foods, such as grains like wheat, pearl millet, maize etc., legumes like peanuts and soybeans, nuts, and seeds. There are various factors which affect the polyphenol content of plants and these include environmental factors, degree of ripeness at the time of harvesting, processing and storage. Polyphenolic content of the foods are greatly affected by environmental factors as well as edaphic factors like soil type, sun exposure, rainfall etc.