Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

Camille Vindras-Fouillet,Axel Colin,Christian Dalmasso,Isabelle Goldringer,Jean-François Berthellot,Gaëlle Van Frank,Marc Dewalque,Raphaël Baltassat,Hélène Montaz

doi:10.3390/agronomy11112117

Abstract

Wheat is a staple food in many diets and is currently cultivated worldwide. It provides a large proportion of the daily energy intake and contributes to food balance. Changes in agro-industrial practices in the bread sector, from the field to bread-making, have led to an increase in chronic diseases and nutritional deficits, emphasizing the link between food and health. Several levers could be used to improve the nutritional quality of bread wheat. Organic farming, by avoiding the use of pesticides, might allow for greater consumption of wholegrain products. Breeding wheat cultivars with an enhanced mineral content may serve as another lever. In this context, the on-farm participatory plant-breeding of highly diversified varieties could provide promising resources. This study investigated the sensory and nutritional quality of nine population varieties resulting from a ten-year participatory plant-breeding process compared to two commercial pure-line varieties. Analysis of variance showed genotype effects for Mg and Zn concentration, so breeding for a high Mg and Zn concentration can reasonably be envisaged. Moreover, a positive correlation was found between plant height, peduncle height (distance between the Last Leaf and Spike (LLSD)) and nutrient content. Finally, as population varieties express more differences in their profile when grown in less fertile soils, these results emphasize the benefits of genetic diversity for diverse nutritional intake and sensory properties.

Highlights

Introduction published maps and institutional affilWheat is the major staple food in most occidental diets, and is currently cultivated worldwide [1]
To evaluate the population varieties developed within the French wheat Participatory Plant Breeding (PPB) program, compared with two commercial pure-line varieties, a multi-criteria evaluation was conducted on agronomic, technologic, nutritional, and sensory characteristics (Figure 1)
To evaluate the population varieties developed within the French wheat PPB4 of pro18 gram, compared with two commercial pure-line varieties, a multi-criteria evaluation was conducted on agronomic, technologic, nutritional, and sensory characteristics (Figure 1)

Summary

Introduction

Wheat is the major staple food in most occidental diets, and is currently cultivated worldwide [1]. Wheat provides a large proportion of the daily energy intake and contributes to food balance. The increase in the prevalence and progression of chronic (noncommunicable) diseases associated with the modern human diet is the consequence of a complex interplay between genetic and environmental factors, in which diet plays an important role [2]. White-wheat bread, largely consumed in France, made from highly refined flour, results in a low nutrient content [3]. The relationship between diet and human health has gained in attention among consumers and scientists and is increasingly highlighted [4]. Cereal grain plays a protective role in human health due to its bioactive compounds content. The “antioxidant hypothesis” was that vitamin E, carotenoids, and other antioxidant micronutrients (including polyphenols) afford protection against chronic diseases by iations

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Results

Discussion

Conclusion