Finding healthier grain

It is claimed this rapid approach not only locates several different minerals simultaneously, but also provides information about their chemistry and digestibility.

Dr Andrew Neal leads the research team from Rothamsted Research, an institute of the Biological Sciences Research Council (BBSRC).

Neal explained the main goal of his team is to look for new healthier grain.

‘Diet deficiency is a big global issue; nearly one million people a year die worldwide as a result of iron and zinc deficiency,’ he said.

‘Milling methods and our preference for white flour products over wholegrain means that much of the essential mineral content of wheat grains is lost during milling to produce white flour. We are looking for ways to increase iron and zinc quantities in white flour, ensuring they end up in our diet.’

A wheat grain consists of bran (the outer layer), the germ (or embryo) and white flour (or starchy endosperm). Wheat bran and germ are rich in protein, fibre, oil, vitamins and minerals but the endosperm has little valuable mineral content meaning white flour is virtually devoid of minerals.