Evaluating the effect of Iron biofortification on nutraceutical and aromatic profiles of cereal grains: A case study of pearl millet.

Pearl millet is a nutrient-rich cereal that is an important food security crop in arid regions, supporting overall health and preventing chronic diseases. This study evaluated the impact of iron biofortification on the nutraceutical, volatile, and sensory profiles of pearl millet using HPLC, GC-MS, and UHPLC-Q-Orbitrap MS/MS. A total of 118 nutraceuticals, including flavonoids, phenolics, and amino acids, and 26 volatile compounds such as alcohols, aldehydes, and others, were identified across the pearl millet samples. Iron biofortification increased the total amino acids and volatile compounds by 22.67% and 41.73%, respectively, while reducing the total tannins by 15.73%. Sensory evaluation revealed enhanced aroma intensity, flavor, and overall acceptability in the biofortified variety. Multiplatform data fusion combined with PLS-DA effectively distinguished the millet types. This study provides the first in-depth evidence that iron biofortification enhances the nutritional and sensory qualities of pearl millet, thereby improving its dietary value and consumer appeal.