A multifaceted analysis: Unveiling the complexities of wheat genotypes, fortification, and processing on iron and...

This study examines the complex interactions between wheat cultivar selection and fortification with NaFeEDTA and ascorbic acid (AA) on the bioavailability of iron (Fe) and zinc (Zn) in whole wheat flour (WWF) and chapati. Nineteen hexaploid wheat cultivars were rigorously assessed for their intrinsic Fe and Zn profiles, including total content (TC), solubility (S), and bio-accessibility (B), utilizing an in-vitro gastrointestinal model. Significant variations (P < 0.05) were observed among cultivars, with Fe content ranging from 32.8 mg.kg^-1 to 42.8 mg.kg^-1 and Zn content ranging from 34.5 mg.kg^-1 to 43.8 mg.kg^-1 in WWF. Fortification with NaFeEDTA (T3: 250 mg.kg^-1) significantly increased total Fe TC in WWF by 85.0 %, Fe and Zn solubility by 51.2 % and 22.3 %, and bio-accessibility by 165.5 % and 84.2 %, respectively, compared to control. Conversely, AA fortification (T3: 250 mg.kg^-1) elevated Fe and Zn solubility by 98.7 % and 62.1 %, and bio-accessibility by 282.2 % and 230.5 %, respectively, compared to control. Notably, cultivar-specific responses to both fortification strategies were also evident. When translated to chapati, both NaFeEDTA and AA fortification (T3) enhanced Fe and Zn bio-accessibility compared to unfortified chapati. The impact of fortification was cultivar-dependent, with certain cultivars showing greater efficacy in improving Fe and Zn bio-accessibility. Correlation analysis revealed intricate relationships among Fe and Zn bioavailability parameters, highlighting the importance of tailored fortification approaches. These findings have significant implications for optimizing fortification strategies to improve bioavailable Fe and Zn intake through wheat-based diets.