EXAMINING THE GENETIC DIVERSITY IN WHEAT GERMPLASM FOR ACCUMULATION OF NUTRITIONAL AND ANTI-NUTRITIONAL MASSES IN GRAINS
Keywords:Ash, micronutrients, phytic acid, proteins, wheat grain
Micronutrient deficiency in soils coupled with poor utilization particularly in cereals has led to low crop productivity and malnutrition in over 3 billion human beings. Addressing this problem a field study was carried out to evaluate concentrations of minerals and anti-mineral components in grains of 23 wheat genotypes using randomized complete block design replicated thrice under similar field conditions during 2010-11 at Experimental farm of Nuclear Institute of Agriculture Tandojam. Nitrogen, P2O5 and K2O were applied at the rate of 120, 90 and 60 kg ha-1, respectively. The wheat grain samples were collected and kept in oven at 80 0C and ground in IKA FM-10 grinding mill. The analytical results revealed that wheat lines V-4403, MB-2, SD-333, MSH-5 and MSH-3 were the highest accumulator of protein. Genotypes V-4403, MNS-7, MB-3 and MNS-13 illustrated maximum ash content of 2.2, 2.1, 2.1 and 2%, respectively. Micronutrient (Fe, Zn and Cu) concentrations significantly varied in genotypes. Genotypes V-4403 and MB-3 illustrated maximum Fe densities (82.5 and 80.4 mg kg-1). The genotype MB-3 accumulated the highest Zn (63.3 mg kg-1), while V-0203 was the least Zn (18.1 mg kg-1) accumulator. None of these genotypes contain ideal phytic acid: zinc ratio (<5:1), only 01 (SD-4085/3) was medium 5:1 -15:1, while rest of all were high (>15:1) in phytic acid. This research paper provides important information about the wheat grain and their nutritional values which will be helpfull for wheat breeders in improving nutritional quality of their upcoming lines through different agriculture and breeding strategies.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Toview a copy of this license, visit Creative Commons — Attribution 4.0 International — CC BY 4.0