Relationship of grain micronutrient concentrations and grain yield components in a doubled haploid bread wheat (

Abstract

Bread wheat (Triticum aestivum L.) is an important cereal crop that provides >20% of the global calorie intake. Bread wheat contains micronutrients, and thus plays a significant role in nutritional and food securities especially in developing countries. However, its grains are inherently deficient in some micronutrients, particularly iron and zinc, which makes them important biofortification targets. Our objective was to investigate variations in micronutrients and their relationship with grain yield components in wheat under four environments in South Africa. A population of 139 doubled haploid lines derived from a cross between cvv. Tugela-DN and Elands was phenotyped for grain iron and grain zinc concentrations and grain yield components. Heat and drought conditions at Arlington resulted in higher grain zinc concentrations and lower yield component traits; the opposite trend was observed at Bethlehem and Harrismith for both micronutrients and yield components. All traits showed transgressive segregation. Grain iron and zinc concentrations were significantly positively correlated in all four environments. The correlations between these minerals and yield components were inconsistent and ranged from significant to insignificant depending on the environment, indicating that this relationship is non-genetic. The results demonstrate that biofortification of both grain iron and grain zinc can be included as part of the breeding objectives and will not necessarily have adverse relationships with grain yield components.

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

“…Wheat is a cereal crop which accounts for one-fifth of the calories consumed by humans all over the world [ 4 , 19 ]. The wheat kernel ( Figure 1 ) is made up of three components: (i) the endosperm, which constitutes about 80–85% of the kernel and is rich in protein and starch), and (ii) the germ (or embryo), which makes up about 2–3% of the kernel and is rich in protein, fat, vitamins and (iii) the bran, which constitutes about 13–17% of the kernel and rich in fibre.…”

“…The starch granules are generally closely packed in the protein matrix and adherence between starch and protein is usually strong in hard wheat. Most hard wheat varieties are known to contain a higher amount of protein than do most soft wheat flours but protein concentration does not necessarily depend on hardness as it differs remarkably within a class and even within a given cultivar [ 19 ]. With respect to the gluten content, wheat flour is categorized as “soft” or “weak” if the gluten content is low (7–12%) and “hard” or “strong” when the gluten content is high (12–18%).…”

“…This can be a mixture of two or three kinds of flour from either plant or animal sources with or without the addition of wheat flour [ 10 ]. These flours have economic potential for both developing and developed countries and make a substantial nutritional contribution [ 19 ]. Common plant-based flours that have been used for the production of wheat flour-based products in different parts of the world include different legumes/pulses [ 29 , 30 , 31 , 32 , 33 ], different cereal crops [ 34 , 35 , 36 , 37 ] and some roots and tuber crops [ 38 , 39 , 40 , 41 ].…”

Mineral biofortification and metal/metalloid accumulation in food crops: recent research and trends (Part I)

“…Tahir et al (2022) evaluated advanced breeding lines of wheat for genes related to Zn and Fe concentrations in grains. From a population of doubled haploid lines of wheat, Lephuthing et al (2022) identified 15 lines (high in Fe, Zn and yield) for future research. Regarding selection of lowantinutrient genotypes, Ragi et al (2022) identified several promising maize hybrids produced from inbred lines of wildtype and subtropically adapted low-phytate mutants (lpa1-1).…”

Human-induced climate change has decreased wheat production in northern Kazakhstan

“…Wheat production is essential for global food security, providing over 20% of the world's total calorie intake (Lephuthing et al 2021). High-producing and exporting regions are especially important, northern Kazakhstan being one of them.…”