Abstract:
Phytic acid is a major storage form of phosphorous
in cereals that acts as food inhibitor by
chelating micronutrients and prevents it to be bioa
vailabe for monogastric animals, including
humans. Ninety three wheat (
Triticum aestivum
L.) germplasms, including cultivars from
India, were characterized for phytic acid and Fe co
ntents. Phytic acid contents ranged from
0.59 (IITR 92) to 2.08% (IITR 25). The Fe contents
of all wheat germplasms ranged from 9.97
(IITR 25) to 45.77 mg kg
−1
(IBW 1133) while historical cultivars from India c
ontain an average
of 21.7 mg kg
−1
Fe. This initial screening facilitated the identif
ication of diversity in
germplasms for this trait that can be exploited for
genetic improvement in wheat. Forty eight
F
2
wheat lines from (WL711×IITR 19) were also evaluat
ed, which demonstrated considerable
variation in phytic acid content. Phytic acid conte
nts ranged from 0.58 to 2.01% in F
2
lines
with an average of 1.52%. The genotypes showed sign
ificant differences in phytic acid and Fe
contents. F
2
lines of WL711×IITR19 also illustrated variation i
n phytic acid content that were
significant. The progenies having lower phytic acid
content compared to parents are useful for
further crop improvement. A relatively high broad s
ense heritability (93.4%) and genetic
advance (32.3%) of phytic acid showed that progenie
s of this cross would be useful for
reducing phytic acid.
Keywords:
Food and nutrition, Genetic improvement, Wheat gen
otypes.
