editedbook
Publication: IIP Proceedings Year: 2022, Month: November Page No: 21-40, ISSN/ISBN: 978-93-95632-65-2, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl2023F98C0C243595027.pdf
BIO-FORTIFICATION OF WHEAT FOR IMPROVING NUTRITIONAL SECURITY IN CLIMATE CHANGE SCENARIO
Area/Stream: Agriculture Engineering & Food Sciences, Authors: S. V. Sai Prasad, Divya Ambati, Rahul M Phuke, Amit Gautam, Prakash Malviya Keywords: Bio-fortification, climate change, malnutrition, zinc, iron, yield potential. Book Name /series: Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 9, Chapter 2Publication: IIP Proceedings Year: 2022, Month: November Page No: 21-40, ISSN/ISBN: 978-93-95632-65-2, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl2023F98C0C243595027.pdf
Abstract:
Wheat production will decrease in the future as a result of climate change issues such as precipitation—heavy rains, insufficient water, hailstorms, droughts, and landslides— meteorological extremes—temperature anomalies—frosts, heat days, high winds, duration of adverse eras; air storms—changes in radiation—and in order to reduce these risks, the effects of climate change extenuation approaches and crop management systems for adaptation to dynamical climate conditions should be taken. The biggest health issue in developing nations is micronutrient deficiency. This is the outcome of a person's diet being deficient, excessive, or out of balance in terms of energy and nutrients. Around two billion individuals worldwide experience micronutrient deficiencies, such as those in zinc and iron, which have a negative impact on their health in many ways. Maintaining the quality of wheat grains in the face of climatic change is essential for human nutrition, end-use functionalities, and artefact prices. Bio-fortification using genetic and agronomic methods offers a practical answer to improving the nutritional status of resource-poor people in developing nations. To increase the output and productivity of wheat crops in the face of climate change, plant breeders will focus on creating wheat genotypes with high temperature tolerance and low water usage. Strong yielding durum wheat varieties with high nutritional features were developed during this endeavour, including HI 8737 (grain iron of 38.5ppm, grain zinc of 40.0ppm, protein >12.0%), HI 8759 (42.1ppm iron, 42.8ppm zinc, >12.0%), and HI 8777 (48.7ppm iron, 43.6ppm zinc, >14.0%); HI 1605 (43 ppm iron, 35 ppm zinc, >13 % protein), HI 1633 (41.6 ppm iron, 41.1 ppm zinc, >12.5 % protein), and HI 1634 (38.0 ppm iron, 37.0 ppm zinc, >12.0 % protein) are three high yielding climate resistance bread wheat types that were developed. In this climate change scenario, the use of bio-fortified variety holds great promise for the safety and health of the human population. It will also assist in the transition from a state of food safety to one of nutrition sanctuary, where not only calories and proteins but also micronutrients are cared for. By focusing on bio-fortification of staple food crops under the current climate change situation, which would not only sate hunger but also add vital micronutrients to the diet, we can make India a healthy and happy country.
Cite this: S. V. Sai Prasad, Divya Ambati, Rahul M Phuke, Amit Gautam, Prakash Malviya,"BIO-FORTIFICATION OF WHEAT FOR IMPROVING NUTRITIONAL SECURITY IN CLIMATE CHANGE SCENARIO", Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 9, Chapter 2, November, 2022, 21-40, 978-93-95632-65-2, https://www.rsquarel.org/assets/docupload/rsl2023F98C0C243595027.pdf
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