Black Wheat (Triticum aestivum L.): An Emerging Superfood Crop in Indian Agriculture
Shubham Sinha
Department of Clinical Nutrition and Dietetics, Patna Women's College (Autonomous), Patna University, Patna, Bihar, India.
Priyanka Kumari
Department of Home Science, Uma Pandey College, Pusa, Samastipur, 848125, Bihar, India.
Dharmendra K. Janghel *
School of Agricultural Sciences (SOAS), GD Goenka University, Sohna Road, Gurugram, 122 103, Haryana, India.
Preeti Yadav
Department of Human Development & Family Studies, Institute of Home Science, Khandari, DBRAU, Agra U.P., India.
Pragnya Priyadarshini Panda
College of Community Science, Odisha University of Agriculture and Technology, Bhubaneswar -751003, India.
Renu Joshi
Department of Human Development & Family Studies, CCS Haryana Agricultural University, Hisar-125004, Haryana, India.
*Author to whom correspondence should be addressed.
Abstract
Black wheat (Triticum aestivum L.) is a novel, pigmented wheat that has been developed through conventional breeding by crossing blue- and purple-kernel wheat varieties. This narrative review examines its origin, development, agronomic performance, nutritional composition, bioactive compounds, antioxidant activity and potential health-related applications, with particular attention to Indian agriculture. It is characterised by the accumulation of high concentrations of anthocyanin pigments in its grain and has attracted considerable attention from the scientific community due to its nutritional composition, potential health benefits and promising applications in functional foods. It is an emerging superfood crop offering a compelling nutritional profile, including higher protein content (10-15% more crude protein) and enhanced levels of bioactive compounds, anthocyanin pigments, phytic acid, vitamins (B3, B5, E, and K), minerals (60% higher Fe and 35% higher Zn), and dietary fibre, positioning it as a potent functional food ingredient compared to conventional yellow-kernel wheat. Furthermore, it contains bioactive compounds such as anthocyanins, polyphenols, flavonoids, carotenoids and phytic acid that contribute to its greater antioxidant capacity. Experimental and preclinical studies suggest that these compounds may have roles in reducing inflammation, supporting gut microbiota and influencing risk factors associated with type 2 diabetes, obesity and cardiovascular disease. The present review aims to discuss the available evidence on nutritional value, phytochemical content, antioxidant capacity and health effects of black wheat. Moreover, it highlights research gaps, in particular, the need for human studies, the standardisation of analytical methods and the stabilisation of anthocyanins.
Keywords: Black wheat, anthocyanins, pigmented wheat, nutritional composition, dietary fibre, bioactive compounds, antioxidants, wheat biofortification, functional foods