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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 5
First page : (205) Last page : (212)
Article doi: :

Biofortification of Vegetables

Anil Kumar Jena1*, Geetashree Bora2, Pranamika Sharma1, Rimi Deuri1 and
Surya Prakash Singh3

1Assistant Professor, Faculty of Agricultural Sciences,
2Assistant Professor, Faculty of Sciences,
3Lecture, Faculty of Agricultural Sciences,
Arunachal University of Studies, Namsai, Arunachal Pradesh, 792103
*Corresponding Author E-mail:
Received: 9.09.2018  |  Revised: 2.10.2018   |  Accepted: 8.10.2018  



Vitamin A, Iron and zinc mineral deficiency are the most common and widespread, afflicting more than half of the human population. Mineral malnutrition can be addressed through dietary diversification, mineral supplementation, food fortification and/or increasing mineral concentrations in edible crops. To overcome the hidden hunger, biofortification of vegetables is a most feasible and economical approach. The main daily food source is the staple crops especially in developing countries of the world, which mainly include vegetables i.e., cassava, beans, sweet potato, yam. These kinds of plants are often deficient in some of mineral elements. Thus, the increasing of bio available concentration of micronutrients in edible crop tissues via biofortification of vegetables has become a promising strategy in modern agriculture, providing more nutritious foods, to more people, with the use of fewer lands .However, Bio-fortification of vegetables  is   relatively new concept in India and to alleviate this malnutrition problem,  it is the best option to improve the quality of the plants through the addition of the desired minerals to food stuffs.

Key words:  Malnutrition,Biofortified Vegetables,Nutrition

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Cite this article: Jena, A.K., Bora, G., Sharma, P., Deuri, R. and Singh, S.P., Biofortification of Vegetables, Int. J. Pure App. Biosci.6(5): 205-212 (2018). doi: