Vol. 6, Issue 2, Part B (2024)

Biotechnology plays a pivotal role in enhancing the nutritional quality of plants, addressing the critical issues of undernourishment and micronutrient deficiencies that affect billions globally. This review explores various biotechnological approaches aimed at improving the nutritional profiles of staple crops, focusing on the modification of proteins, carbohydrates, fatty acids, vitamins, antioxidants, and minerals. Key strategies include genetic engineering techniques that enhance the biosynthesis of essential nutrients, improve their bioavailability, and increase the overall nutritional value of crops. Notable advancements include the development of biofortified crops such as Golden Rice, which is enriched with provitamin A, and oilseeds engineered to contain higher levels of omega-3 fatty acids. The review also discusses the challenges associated with ensuring the bioavailability of enhanced nutrients and the potential for biotechnology to create more nutritious food sources to combat global malnutrition. By leveraging modern biotechnological tools, it is possible to significantly improve the nutritional quality of plants, thereby contributing to food security and public health.