Colored wheat and derived products: key to global nutritional security

Combining high carotenoid, grain protein content and rust resistance in wheat for food and nutritional security

“…Further, the yellow color of the flour is desirable for yellow alkaline noodles consumed mostly in Japan and Southeast Asia ( Kruger et al, 1992 ). Similarly, in North India, missi roti is consumed, by adding chickpea flour to wheat flour for added taste and colour is quite popular ( Padhy et al, 2022b ; Padhy, 2019 ).…”

“…Wheat is utilized in various forms such as bread, chapati , semolina, pasta, macaroni, noodles, and biscuits. with an annual per capita consumption of 67.4 kg ( Padhy et al, 2022b ). On the other hand, FAO (Food and Agriculture Organization) reported that two billion people from developing countries suffer from “hidden hunger” due to inadequate intake of essential micronutrients ( Garg et al, 2018 ).…”

“…Following the trend and market demand, several biofortified wheat varieties for iron, zinc, selenium, anthocyanins, etc., are now available commercially ( Garg et al, 2018 ). Recently, biofortified colored wheat has drawn significant attention among manufacturers, food processors, and consumers due to its potential as a food colorant, nutraceutical ingredient, and prospective functional food ( Sharma et al, 2018 ; Padhy et al, 2022b ). Pigments, particularly anthocyanins, flavonoids, phlobaphenes, and catechins responsible for black, blue, purple, and other colors of colored wheat and their products are generally localized in the outer layers (aleurone/pericarp) of grains, and thereby facilitate their commercial extraction ( Lachman et al, 2017 ), while yellow-colored carotenoids are housed in the grain endosperm ( Clydesdale, 1993 ; Mezzomo, and Ferreira, 2016 ).…”

“…Traditionally, white or amber-colored chapati (Indian flat bread) was preferred whereas yellow-colored flour was utilized to prepare biscuits, pasta, semolina, and alkaline noodles, consumed in Japan and South-East Asia ( Kadam et al, 2012 ; Padhy et al, 2022b ). However, blended chapatis, commonly known as missi roti, (made from wheat and chickpea flour in a ratio of 80:20, Kadam et al, 2012 ; Dhillon et al, 2022 ) are light yellowish in color and is one of the most relished forms of chapati in Northern India.…”

“…Usually, to cut down the costs, these are prepared commercially (in restaurants, functions, etc.) using food colorants to give a yellowish color, thus lowering their nutritive value ( Kadam et al, 2012 ; Padhy et al, 2022b ). Carotenoid biofortification in bread wheat, which is still an underutilized and less explored facet, can be best employed in the above context to meet consumer demands and thus, replace the harmful food colorants.…”