Wheat Quality Improvement for Micronutrients

Micronutrients are crucial for plant growth and human health. Up to two billion people worldwide suffer from iron and zinc deficiencies, particularly in regions with predominantly cereal-based diets. Wheat is recognized as a widely consumed staple food and a rich source of protein and dietary fibre, which contains a low level of the essential micronutrients. There are many possible strategies to improve micronutrient availability in staple food, including dietary diversification, mineral supplementation, and post-harvest food fortification. Biofortification is the most convenient, faster, and cost-effective method to combat malnutrition by increasing the density and bioavailability of critical essential micronutrients. This book chapter describes the promising sustainable approaches for biofortification of wheat, which includes breeding, agronomy, and genetic engineering to improve Fe and Zn content in wheat grains. Enhanced micronutrient density in grain destined for human consumption may alleviate hidden hunger or micronutrient malnutrition among the malnourished population of the world. Therefore, the biofortification of wheat with increased nutritional quality is expected to gain more attention in the future.