ArticleNutrients2023
Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat.
Article in Nutrients, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 13 citations in OpenAlex.
- Genomic insights into end-use grain quality and nutritional traits of an ancient Indian dwarf wheat ( Triticum sphaerococcum Percival) population using a multi-locus genome-wide association study.Journal of the science of food and agriculture · 2026Article
- Article
- Survey of vitamin B6 and identification of genetic loci in wheat: a better understanding for breeding VB6-rich cultivars.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- Impact of different milling techniques towards vitamin DJournal of food science and technology · 2025Article
- Biological, dietetic and pharmacological properties of vitamin BNPJ science of food · 2025Review
- Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors at 1 institution in 1 country.
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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
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