Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 182 The processing of wheat flour can also affect the levels of essential minerals such as zinc and iron. Although biofortification strategies have been proven effective in enhancing mineral content in wheat flour (Jiang et al., 2023), the molar ratio of phytic acid to zinc may decrease, which does not necessarily improve zinc bioaccessibility (Jiang et al., 2023). 2.2 Strategies for enhancing nutritional quality Enhancing the nutritional quality of wheat flour requires a combination of whole grain and bran fortification, biofortification techniques, functional ingredient enrichment, and fermentation-based bioprocessing. These approaches work synergistically to increase dietary fibre content, micronutrient levels, and bioavailability of essential nutrients, ultimately promoting the production of healthier wheat-based foods. 2.2.1 Whole grain and bran fortification: impact on fibre and bioactive compounds Fortifying wheat flour with whole grains and bran can significantly improve its nutritional profile by increasing fibre content and bioactive compounds. A study by Li et al. (2024) found that incorporating wheat bran aqueous extract (WBE) into wheat flour enhanced the dietary fibre and protein content of bread, while also improving dough characteristics and loaf volume. Similarly, Han et al. (2024) reported that adding whole soybean pulp (WSP) to wheat flour increased the total dietary fibre, total phenolic compounds, and protein content in bread, thereby improving its nutritional quality without significantly affecting its physical properties. 2.2.2 Biofortification: enhancing micronutrient content through genetic and agronomic strategies Biofortification is a method of increasing micronutrient content (iron, zinc, and selenium) in wheat flour through genetic and agronomic strategies. This approach includes breeding wheat varieties with higher micronutrient levels and employing agronomic measures to improve nutrient uptake from the soil. Garg et al. (2018) extensively explored biofortification technologies in crop research, particularly for wheat. They highlighted that biofortification can be achieved through genetic modification (conventional breeding and transgenic techniques) and agronomic strategies (fertilization and soil management) to increase micronutrient content in crops and address global nutritional deficiencies. Figure 1 illustrates the different approaches used in biofortified crops, including transgenic, bio-breeding, and agronomic interventions applied to staple cereals, vegetables, legumes, and fruits (Garg et al., 2018). Figure 1 Biofortified crops generated by different approaches: transgenic, agronomic, and breeding. Staple cereals, most common vegetables, beans, and fruits have been targeted by all three approaches. Some crops have been targeted by only one or two approaches depending on its significance and prevalence in the daily human diet (Adopted from Garg et al., 2018)
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