Journal of Nutrition & Food Sciences
Open Access

Abstract

Screening of Gluten free Wheat in Punjab Pakistan

Muhammad Atif Wahid*, Tauseef Sultan

Assessment of genetic diversity is necessary for any breeding programme to increase world’s food by gathering different favorable genes resulted from segregant generations. The present study was designed to find diversity patterns among fourteen lines of hexaploid wheat (Triticum aestivum L.). Nine quantitative traits were determined phenotypically. Moreover grain properties and nutritional quality were also determined by laboratory procedures. Cluster analysis based on squared Euclidean distance and ward's linkage method, categorized the cultivars into four groups. Based on Principal Component Analysis (PCA), the first seven components explained over 88% of genetic variation. Cluster analysis based on PCA using the first seven principal components indicated four separate groups of genotypes, with the maximum genetic distance observed between genotypes in each cluster. Grain diameter, grain weight, gluten content, protein content, fiber, fat and starch contributed towards significant Principal Components (PCs). 88146, Fareed-06, 6317 and 88132 were concluded as more diverse parents. Diverse parents from various clusters are helpful in planning and broadening the breeding programme especially for grain quality in Pakistan. Wheat Bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of Non-Starch Polysaccharides (NSP), including Arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Conclusion: Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials

Published Date: 2025-01-16;