BIOFORTIFICATION OF IRON IN CHICKPEA BY PLANT GROWTH PROMOTING RHIZOBACTERIA

Iron deficiency is a major nutritional disorder being responsible to affect millions of people around the globe. Its malnutrition may be reduced through biofortification: a process to produce micronutrient enriched staple food. Plant growth promoting rhizobacteria (PGPR) can fortify iron content within edible plant tissues by enhancing its availability through various mechanisms. In a pot study, five bacterial isolates (S1, S2, S3, S4 and S5) were tested for improving plant growth and bioavailable iron (Fe) content in chickpea where Fe was applied in the form of iron sulphate solution. Results showed that inoculation with PGPR significantly enhanced the plant height, root length, root fresh and dry weights, shoot fresh and dry weights and Fe content compared to un-inoculated control plants. Application of FeSO4 significantly improved the Fe content upto 100 and 173% in grain and shoot respectively, as compared to control. Application of PGPR along with iron showed 81 and 75% increase in grain and shoot iron contents, respectively, over control. These results suggested that PGPR can help plants to uptake extra Fe from soil, if soil is supplemented with additional Fe. These findings advocate that microbial assisted biofortification in grain can alleviate micronutrient deficiency in humans especially in resource limited countries.