DOI: 10.36347/sjavs.2018.v05i04.007

Pages: 230-235

Abstract: Wheat is the universally accepted staple food crop. Originally wheat does not have blue grain trait. The blue wheat varieties were usually developed from distant hybridization, and alien chromosome fragments were integrated into the wheat genome. At present, many scientists involved in molecular genetics and food related studies of blue grained wheat due to its high anthocyanin content which show organoleptic properties and potential health-promoting effects. Blue wheat is considered as the potential functional food which can address the nutritional aspects of the human without having much effort. To increase the dietary anthocyanin content, we can propose blue wheat for the bakery industry other than normal commercial wheat varieties. Present review provided the updated knowledge and will be supportive to initiate further research events of plant breeding, food processing and related health issues.