High Lutein Wheat
|Assoc Professor Daryl Mares|
A high lutein bread wheat (Triticum aestivum L.) containing 6-8 times the concentration of lutein found in current commercial cultivars has been developed within the Grain Biochemistry group, School of Agriculture, Food and Wine, at the University of Adelaide. The germplasm has good overall quality, disease resistance and agronomic characters and been progressed to the point where it can be grown commercially.
The target market for the high lutein wheat is yellow alkaline noodles which are popular throughout South East Asia, China and Japan. These noodles are prepared from flour, water, alkaline salts such as sodium carbonate and yellow colour additives. High lutein wheat should enable production of alkaline noodles with the desired yellow colour without the need for additives. In addition, the high lutein content should increase the nutritional value of the products.
If you are interested in making further enquiries about the commercial potential of this grain please contact John Carragher.