Characterization of grain nutritional quality in wheat

Mallick, Shekhar; Azaz, Kousar; Gupta, Mahesh; Sharma, Vikas; Sinha, B.

doi:10.1007/s40502-013-0025-z

Cited by 28 publications

(19 citation statements)

References 11 publications

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“…The main goal of wheat breeding and agronomic practices is increasing the grain production and enhancing its quality. The grain quality is determined by the content of organic compounds (protein and its fractions, carbohydrates and lipids), mineral nutrients (phosphorus, calcium, potassium, magnesium, and microelements), vitamins, antioxidants, and nutritional compounds [3]. These genetically determined traits of grain quality are influenced by the environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Laze

Arapi

Ceca

et al. 2019

Period. Polytech. Chem. Eng.

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The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).

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Section: Introductionmentioning

confidence: 99%

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Laze

Arapi

Ceca

et al. 2019

Period. Polytech. Chem. Eng.

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“…Breeding wheat crops for improved iron content is a cost‐effective solution for mineral malnutrition. The characterization of grain nutrition quality in wheat genotypes can help in the development of high‐yielding varieties with improved iron contents …”

Section: Introductionmentioning

confidence: 99%

Combining ability and heterosis for grain iron biofortification in bread wheat

et al. 2019

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BACKGROUND: Iron is one of the nutrients that is essential for the human body. Despite the abundance of iron on earth, about two billion people worldwide are affected by iron deficiency. Iron biofortification of wheat, instead of supplementation and food fortification, provides a pragmatic approach to solve the problem of iron deficiency. In this study, 144 diverse wheat genotypes were evaluated for grain iron and yield potential, to estimate the potential for the iron biofortification of high-yielding wheat varieties.RESULTS: Genotypes did not differ significantly across the species, but within species the differences were significant for grain iron content and the phytate:iron molar ratio. Triticum aestivum (bread wheat) had the highest yield potential with more diversity than other Triticum species. Genotypes with high iron contents were crossed with high-yielding genotypes in line × tester fashion to check the gene action controlling these traits. The combining ability analysis showed non-additive gene action controlling grain iron, grain phytate, and grain yield. Heterosis manifestation also indicated some transgressive segregates with high specific combining ability effects.CONCLUSION: There was considerable genetic potential for improving the grain iron content in the germplasm to provide an economical and long-lasting solution to benefit an iron-deficient population. Triticum aestivum had the highest variation and potential for iron biofortification. This study indicated the possibility of simultaneous improvement in grain iron and grain yield by producing a new variety through continuous selective breeding. DISCUSSIONThe frequency distribution of grain iron, grain phytate, and grain phytate:iron molar ratio has shown a broad range of phenotypic variation of these traits in the germplasm. The three species (T.

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“…Irrespective of the wheat grain use, it must be of a very good quality which depends on the physical and chemical properties [12,13], as well as biochemical and functional traits [14]. e grain quality depends on the content of organic compounds (protein and its fractions, carbohydrates, and fat), mineral nutrients (phosphorus, calcium, potassium, magnesium, and microelements), vitamins, antioxidants, and antinutritional compounds [15,16]. e content and the properties of starch are very important, including the basic components of amylose and amylopectin.…”

Section: Introductionmentioning

confidence: 99%

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Jaskulska

Jaskulski

Gałęzewski

et al. 2018

Journal of Chemistry

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The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.

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Characterization of grain nutritional quality in wheat

Cited by 28 publications

References 11 publications

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Combining ability and heterosis for grain iron biofortification in bread wheat

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

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