Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat

• Published in: Nutrients Vol. 15; no. 4; p. 833
• Main Authors: Jiang, Zefang, Zhou, Shiyue, Peng, Yu, Wen, Xin, Ni, Yuanying, Li, Mo
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.02.2023; MDPI
• Subjects: Acids; Agricultural production; bioaccessibility; Bioavailability; biofortified wheat; Carbohydrates; Cardiovascular disease; Dietary fiber; Dietary minerals; Enzymes; Fertilization; Flour; Food; Genetically modified crops; Grain; Laboratories; Lipids; Measurement; Micronutrients; mill fractions; Milling; minerals; Nutritional aspects; nutritional components; Physiological aspects; Polyphenols; Proteins; Starch; vitamin B; Vitamin B6; Vitamins; Wheat; Zinc; Zinc in the body; China; minerals; nutritional components; vitamin B; bioaccessibility; biofortified wheat; mill fractions
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu15040833

Biofortification is one of the most successful approaches to enhance the level of micronutrients in wheat. In the present study, wheats with zinc biofortification (foliar fertilization and breeding strategies) were milled into five components (whole flour, break flour, reduction flour, fine bran, and coarse bran) and their mineral content and nutritional components were evaluated. The results revealed that biofortification greatly increased the Zn concentration (by 30.58%-30.86%) and soluble Zn content (by 28.57%-42.86%) of whole flour after digestion. This improvement is mainly in break flour, reduction flour, and fine bran. Meanwhile, the contents of macronutrients including ash, lipids, and proteins and micronutrients containing iron, calcium, and vitamins (B , B , and B ) increased after biofortification. In addition, there was a decline in the concentrations of vitamins B and B . Although dietary fibers and starch are the major carbohydrates, total dietary fiber exhibited a declining trend in coarse bran, and starch exhibited a rising trend in break and reduction flour. There was a decrease in the molar ratio of phytates: zinc did not promote a significant improvement in zinc bioaccessibility. These results can be useful for generating wheat varieties rich in micronutrients as well as having better nutritional traits.