Abstract
This chapter discusses the main aspects related to the genetic manipulation of colored cereals for improving their nutritional quality. Cereals are staple food and an integral part of human diets, due to their composition. Besides conventional breeding, modern breeding based on advanced technologies (i.e., marker-assisted breeding, genome editing, and transgenic breeding) is applied to improve cereals quality and nutritional value, resulting in various biofortified varieties. Such novel technologies are applied for achieving satisfying levels of target compounds or related to the synthesis of some crucial compounds that naturally cannot be found or show lower values in plant tissue, especially in endosperm. Colored cereals concur for such purposes by improvement of their nutritional quality by enhancing protein quality, especially of some essential amino acids, minerals (mainly iron and zinc), carotenoids, and vitamins content, and decreasing of antinutrients content (phytic acid, tannins, and polyphenols). Hence, progress in this area is showing a growing trend.
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