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

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, an...

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Published inNutrients Vol. 15; no. 4; p. 833
Main Authors Jiang, Zefang, Zhou, Shiyue, Peng, Yu, Wen, Xin, Ni, Yuanying, Li, Mo
Format Journal Article
LanguageEnglish
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
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Abstract 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.
AbstractList 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 (B1, B6, and B9) increased after biofortification. In addition, there was a decline in the concentrations of vitamins B2 and B5. 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.
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 1 , B 6 , and B 9 ) increased after biofortification. In addition, there was a decline in the concentrations of vitamins B 2 and B 5 . 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.
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.
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[sub.1] , B[sub.6] , and B[sub.9] ) increased after biofortification. In addition, there was a decline in the concentrations of vitamins B[sub.2] and B[sub.5] . 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.
Audience Academic
Author Ni, Yuanying
Jiang, Zefang
Wen, Xin
Peng, Yu
Zhou, Shiyue
Li, Mo
AuthorAffiliation 2 National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Issue 4
Keywords minerals
nutritional components
vitamin B
bioaccessibility
biofortified wheat
mill fractions
Language English
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Snippet Biofortification is one of the most successful approaches to enhance the level of micronutrients in wheat. In the present study, wheats with zinc...
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SubjectTerms 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
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Title Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat
URI https://www.ncbi.nlm.nih.gov/pubmed/36839191
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Volume 15
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