Variation in Nutritional Value of Diverse Wheat Genotypes

Abstract

Due to the health problems caused by the malnutrition of the world’s population, the focus of wheat breeding is turning to the improvement of the nutritional quality of wheat grain. Recently, the consumption of wheatgrass has become increasingly popular. The aim of this study was to determine the variability of total Mg, Fe, and Zn concentration, protein content, and phytic acid in wheat grains for a total of 93 genotypes. In addition, the variability of total and in vitro bioavailable concentrations of Mg, Fe, and Zn and protein content in the fresh juice of wheatgrass was investigated for the same 93 genotypes. The results obtained indicated significant variation in the phytate and nutrient compounds among examined wheat genotypes. In the grain, all examined traits significantly varied except Fe; the largest variability was found in phytate concentration (45.6%). In wheatgrass juice, the greatest variability was found for the in vitro bioavailable Zn (38.3%). Within wheat genotypes, outstanding values for some traits were detected, which could be used in breeding programs. The development of mineral-rich wheat genotypes depends on the identification of genetic resources with high levels of essential micronutrients and a better understanding of genotypic and environmental interactions.

Keywords

• wheat
• genetic divergence
• wheatgrass
• microelements
• <i>in vitro</i> bioavailability
• nutritional value