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Phytic acid is a major storage form of phosphorous in cereals that acts as food inhibitor by chelating micronutrients and prevents it to be bioavailabe for monogastric animals, including humans. Ninety three wheat (Triticum aestivum L.) germplasms, including cultivars from India, were characterized for phytic acid and Fe contents. Phytic acid contents ranged from 0.59 (IITR 92) to 2.08% (IITR 25). The Fe contents of all wheat germplasms ranged from 9.97 (IITR 25) to 45.77 mg kg⁻¹ (IBW 1133) while historical cultivars from India contain an average of 21.7 mg kg⁻¹ Fe. This initial screening facilitated the identification of diversity in germplasms for this trait that can be exploited for genetic improvement in wheat. Forty eight F₂ wheat lines from (WL711×IITR 19) were also evaluated, which demonstrated considerable variation in phytic acid content. Phytic acid contents ranged from 0.58 to 2.01% in F₂ lineswith an average of 1.52%. The genotypes showed significant differences in phytic acid and Fe contents. F₂ lines of WL711×IITR19 also illustrated variation in phytic acid content that were significant. The progenies having lower phytic acid content compared to parents are useful for further crop improvement. A relatively high broad sense heritability (93.4%) and genetic advance (32.3%) of phytic acid showed that progenies of this cross would be useful for reducing phytic acid.

Keywords: Food and nutrition, Genetic improvement, Wheat genotypes

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