Abdullah 1*, Ahmad Jamal Hasham 2, Shah Zaib3, Hina Azeem4, Ihsan Ullah Khan5 and Ihteram Ullah 6,*
1National Institute for Genomics and Advanced Biotechnology, National Agricultural Research Centre, Islamabad, Pakistan; 2Department of Botany, Abdul Wali Khan University Mardan, Pakistan; 3CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology, Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, China; 4The Islamia University of Bahawalpur Department of biotechnology, Pakistan; 5Oilseeds Program, Crop Sciences Institute, National Agricultural Research Centre, Islamabad, Pakistan; 6Department of Plant Breeding and Genetics, Gomal University, DI Khan, Pakistan
*Corresponding author: ihterampbg@gmail.com, abdu84885@gmail.com
Black wheat offers a significant improvement in cereal biofortification, providing a nutritionally rich alternative to regular wheat by combining better macronutrient quality with a strong bioactive chemical profile. This type, developed by standard hybridization, is distinguished by its rich coloration, which is due to substantial anthocyanin deposition in the bran and aleurone layers, reaching values 20 to 30 times greater than those found in typical white wheat. Its nutritional profile is distinguished by greater protein quality with balanced amino acids, enhanced dietary fibre, and higher quantities of key minerals including iron, zinc, and selenium. Functionally, black wheat has a much greater antioxidant capacity (DPPH inhibition of 70-80%) and a lower glycaemic index (GI 45-50), which contributes to better metabolic management, anti-inflammatory properties, and intestinal health. These characteristics, combined with its high thermal stability during processing, have enabled its successful incorporation into a wide range of functional food applications, including bread, chapatti, noodles, and fermented products, effectively bridging the gap between traditional diets and modern health requirements.