EVALUATION OF GRAIN NUTRITIONAL QUALITY AND RESISTANT STARCH CONTENT IN KENYAN BREAD WHEAT VARIETIES

Micronutrient deficiency is a major problem worldwide, particularly in developing countries that rely heavily on cereal rich diets for sustenance. Wheat (Triticum aestivum L.), a popular staple cereal crop contains substantial levels of micronutrients, thus could be used for alleviating dietary micronutrient deficiencies. The objective of this study was to evaluate the effect of wheat genotype and selected agro-ecological zones on kernel accumulation of zinc, iron, resistant starch and phytic acid. In whole meal flour prepared from nine Kenyan bread wheat varieties, Zn and Fe levels ranged from 111 to 305 μg g^-1, and 26 to 91 μg g^-1. Phytic acid and resistant starch levels ranged from 2.66 to 5.05 μg g^-1 and 0.37 to 6.00 g 100 g^-1, respectively across three sites. Variety × site influenced iron and resistant starch content significantly (P 0.05), whereas zinc and phytic acid were influenced by variety and interaction. Njoro BWII variety had the highest Zn and phytic acid levels; while Fe and resistant starch were obtained on K. Korongo and K. Tai varieties, respectively. Overall, Eldoret site had optimal conditions that enhanced accumulation of preferred nutrition values. In conclusion, whole meal flour prepared from all 9 varieties contained considerable levels zinc, iron, resistant starch and low levels of the undesirable phytic acid.