NUTRITIONAL IMPROVEMENT IN WHEAT USING BIOTECHNOLOGY: A MINI REVIEW

The cereal grains are taken as major food source by the people around the globe providing more food energy worldwide than any other types of crops. Wheat among the cereals is the second most produced crop alongside taking its first position in the cultivated area and trade business globally, but due to many factors such as environmental conditions, pesticides, insecticides, pH, water scarcity, among others, the nutritional quality is happened to decrease by which it is effecting the people whose most of the food intake depends on the cultivated crops. The hidden hunger in population that depends mostly on staple crops as food source in many under developing countries is because of quality of food rather than quantity, hence there is much need for the biofortification of staple food crops. Here we discuss both conventional and molecular methods along with their prospects for the nutritional enhancements of wheat food crop.