Nutritional composition of wheat over a century, remains very similar
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In human diet wheat (Triticum aestivum L.) is a staple food and major source of nutrients. In a wheat grain, carbohydrates are the predominant (two-thirds to three-quarters) macro nutrient followed by proteins accounting for one-fifth to one-sixth of grain weight. Minor nutrient components include phenolic compounds in bran, fats, vitamins and minerals that also contribute to the nutritional quality of wheat-based food products and human health. Wheat grain constituents were analyzed from selected wheat varieties that included heritage wheats introduced in to Canada in the middle of nineteenth century to some modern varieties that were developed till the beginning of twenty first century. Results show that the nutritional composition of the wheat grain, (protein, carbohydrates and minerals) of modern day varieties are nutritionally similar to that of heritage wheat varieties that were grown in Canada in the middle of nineteenth century.
Ravindra N. Chibbar
Professor & Canada Research Chair in Crop Quality
University of Saskatchewan
Ravindra Chibbar is a Professor & Canada Research Chair in Crop Quality at the University of Saskatchewan, Saskatoon, Canada. He obtained his Ph.D. degrees from the Western University, London, Ontario, Canada and Panjab University, Chandigarh, India. His research employs molecular biological and genomics strategies to improve grain/seed quality and agronomic performance in cereal crops and grain legumes. In grain quality his focus is to improve carbohydrates in grains to diversify their utilization in food, feed and industrial applications. In crop performance he works to improve abiotic stress tolerance to develop 'climate change resilient crops' to increase crop productivity under adverse environmental conditions. He has co-edited three books, co-invented three cereal biotechnology patents and 128 refereed research papers. He is elected fellow of the AACC International, St Paul, MN, USA and ICC, Vienna, Austria.
***Original Source: "2016 CNS Annual Conference", Saturday, May 7, 2016
Last Updated: May 30, 2016
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