https://journalijbcrr.com/index.php/IJBCRR/issue/feed 2026-06-20T08:50:11+00:00 International Journal of Biochemistry Research & Review [email protected] Open Journal Systems <p><strong>International Journal of Biochemistry Research &amp; Review (ISSN: 2231-086X)</strong> publishes original research papers, review articles and short communications on all areas of Biochemistry. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.</p> <p><strong>NAAS Score: 4.85 (2026)</strong></p> https://journalijbcrr.com/index.php/IJBCRR/article/view/1130 2026-06-13T10:26:22+00:00 Ulrich Talla Fohouo Marlyne-Josephine Mananga Magy Camille Ngo Song Nicolas Polycarpe Nolla Thalès Djeuben Dongmo Noёl Mangatchaoussou Jules Christophe Manz Koule Roméo Tagnikeu Fobasso Marie Modestine Kana Sop [email protected]

<p>Maize is one of the most popular cereal in the world, mainly because it is inexpensive, available all year round and can be used in a wide variety of dishes. However, the presence of antinutritional factors significantly affects its nutritional properties. Therefore, this study aimed to evaluate the impact of optimizing the soaking conditions of yellow maize (time and temperature) on its antinutrient content. The response surface methodology was employed for this purpose, exploiting a composite design centered on two factors: soaking time (24-110 hours) and temperature (25-45 °C). The responses evaluated were the phytate, oxalate, tannin and trypsin inhibitor contents of maize fermented under optimal conditions. Antinutritional factors were determined after spontaneous fermentation, according to standard methods. The results showed that fermentation time significantly impacted (p &lt; 0.05) the reduction in phytate, oxalate, tannin and trypsin inhibitor contents. Regarding the optimal conditions, a fermentation time of 110.9 hours at a temperature of 42.85 °C resulted in an optimal reduction in phytate content by 56.51%, oxalate content by 79.26%, tannin content by 96.78% and trypsin inhibitor content by 71.03%. These fermentation conditions produced maize of a very high nutritional quality that can be used in infant formulas designed to prevent protein-energy malnutrition.</p>

2026-06-13T00:00:00+00:00 Copyright (c) 2026 Author(s). The licensee is the journal publisher. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. https://journalijbcrr.com/index.php/IJBCRR/article/view/1131 2026-06-20T08:50:11+00:00 Rajat Srivastav Divya Singh [email protected] Tauheed Ali

<p>Wheat is one of the most important cereal crops for global food and nutritional security, but its productivity and grain quality are increasingly affected by abiotic stresses and micronutrient deficiencies. This review summarises the evolution of selection strategies used for wheat genotype improvement, with emphasis on stress tolerance and nutritional enhancement. Conventional breeding methods, including phenotypic selection, pedigree breeding, backcrossing and mutation breeding, have contributed substantially to the development of high-yielding and disease-resistant wheat cultivars. However, these approaches are often time-consuming and less efficient for complex traits such as drought tolerance, heat tolerance, salinity tolerance, nutrient-use efficiency, grain protein content and micronutrient accumulation. Modern breeding strategies, including marker-assisted selection, quantitative trait loci mapping, genome-wide association studies, genomic selection, high-throughput phenotyping and genome editing, have improved the precision and efficiency of wheat improvement programmes. These approaches support the identification and transfer of genes and genomic regions associated with stress adaptation, yield stability and nutritional quality. Biofortification-oriented breeding has also gained importance for improving grain iron, zinc and protein content, particularly in regions where wheat is a major dietary component. Despite these advances, wheat improvement remains constrained by genotype-by-environment interaction, narrow genetic diversity, phenotyping limitations, infrastructure gaps and possible trade-offs among yield, stress tolerance and nutritional quality. Integrated use of conventional breeding, molecular tools, physiological screening and genomic technologies offers a practical pathway for developing wheat genotypes with improved resilience and nutritional value under changing environmental conditions.</p>

2026-06-20T00:00:00+00:00 Copyright (c) 2026 Author(s). The licensee is the journal publisher. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.