Bio Fortification and Nutritional Security through Genetic and Agronomic Improvements in Cereals

Abstract

Micronutrient deficiency is one of the main challenges to human health for people who live especially in developing countries. Bio-fortification refers to genetically increase the bioavailable mineral content of food crops. Developing bio-fortified crops also improves the efficiency of growth in soils with depleted or unavailable mineral composition. Conventional breeding, genetic engineering techniques and agronomic practices are the three approaches that may be used to bio-fortify the crops with minerals like iron and zinc. To efficaciously target bio-fortification of cereals, five key steps can be focussed. These are (i) enhanced uptake from the soil, (ii) increased transport of micronutrients to grains, (iii) increased sequestration of minerals to endosperm rather than husk and aleurone, (iv) reduction in anti-nutritional factors in grains and (v) increase in promoters of mineral bio-availability in grains. Biofortification is very cost effective approach for nutritional security and to prevent hidden hunger