Wheat, like many other staple cereals, contains low levels of the essential micro nutrients iron and zinc. Up to two billion people worldwide suffer from iron and zinc deficiencies, particularly in regions with predominantly cereal-based diets. Nutritional considerations, therefore, are essential. Malnutrition is the most common cause of zinc deficiency and 25% of the world’s population is at risk of zinc deficiency. In Asia and Africa, it is estimated that 500 to 600 million people are at risk for low zinc intake.
The quality of wheat grain is at risk from new and more aggressive diseases and unstable weather conditions related to climate change. As climate change and rising temperature have been leading to altered geographical distribution and growing season of agricultural crop as well as introduction of new diseases or new races of exciting diseases Fussarium head blight, blast and karnal bunt. Climate change has an impact on the nutritional quality of the crop itself. While rising CO2 levels may accelerate plant growth initially, some studies suggests that the nutrient content of crops is likely to decline, especially as plants adapt to higher atmospheric CO2 levels. Overall, the evidence on effects of climate change on nutritional quality is mixed.
Researchers have made tangible efforts to address the challenges faced by wheat crop due to global climatic change. Changing climatic conditions demands more focus on development of climate smart wheat varieties, production technology and crop management to mitigate its adverse effects. There are many possible strategies to improve micronutrient such as agronomic fortification, bi-fortification and improving crop varieties by either conventional breeding or transgenic Methods. The latter has the advantage that once the initial research and development is completed, the benefits from these nutritionally-enhanced crops will be sustainable with little further investment. Biotechnology has shown considerable potential to raise agricultural productivity by addressing problems not solved through conventional research. This factor necessitates the requirement of developing new varieties of wheat with inherently higher iron and zinc content in their grains and that can combat climate change.
What is the wheat?
There are two main types of wheat. The most common type is bread or common wheat, also known as Triticum aestivum vulgare. Durum wheat, or Triticum turgidum durum, is the other type. Most pasta is made from durum wheat.
Wheat flour is a key ingredient in many foods. These include pasta, noodles, bread, couscous, and baked goods like cakes and biscuits.
Nutritional value wheat flour contains as per 3.5 ounce:
| Protein | 15 g |
| Dietary fiber | 10.6 g |
| Carbohydrates | 71.2 g |
| Calcium | 38 mg |
| Magnesium | 136 mg |
| Phosphorus | 352 mg |
| Potassium | 376 mg |
| Thiamin | 0.5 mg |
| Folate | 39 mg |
| Niacin | 5.5 mg |
General Benefits of Wheat
- With the development of disease resistant, high yielding fortified wheat varieties enrich with iron and zinc, about 5% yield will also be increased besides value addition.
- To earn foreign exchange by the export of value added wheat.
- Genetic improvement and agronomic and cereal bio-fortification represent complementary and cost-effective agricultural approaches to combat the problem of malnutrition due to Fe and Zn deficiency in wheat consuming populations.
- The farming community will have better livelihood status with decreased per acre expenses and enhanced income by getting more yields.