However, there are still some challenges with the biofortification of wheat. The major challenge is enhancing the levels and bioavailability of selected nutritional components in the endosperm region as opposed to increasing the total grain micronutrient or phenolic acid content. This is mainly because most micronutrients and phenolic acids are mainly loaded in the outer layers, which are removed upon milling of the wheat grain. In addition, wheat grain yield, grain protein content and disease resistance are important traits that should not be compromised during new variety development or improvement. Nonetheless, there is little research aimed at characterising the process involved in enhancing the bioavailability and/or loading of micronutrients and phenolic acids into the endosperm region.
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Fortified wheat or fortication of wheat.
However, there are still some challenges with the biofortification of wheat. The major challenge is enhancing the levels and bioavailability of selected nutritional components in the endosperm region as opposed to increasing the total grain micronutrient or phenolic acid content. This is mainly because most micronutrients and phenolic acids are mainly loaded in the outer layers, which are removed upon milling of the wheat grain. In addition, wheat grain yield, grain protein content and disease resistance are important traits that should not be compromised during new variety development or improvement. Nonetheless, there is little research aimed at characterising the process involved in enhancing the bioavailability and/or loading of micronutrients and phenolic acids into the endosperm region.
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