Sorour, M., Ramadan, B., Mehanni, A., Kobacy, W. (2021). Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars. Journal of Food and Dairy Sciences, 12(6), 147-151. doi: 10.21608/jfds.2021.78195.1021
M. A. Sorour; B. R. Ramadan; A. E. Mehanni; Walaa Kobacy. "Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars". Journal of Food and Dairy Sciences, 12, 6, 2021, 147-151. doi: 10.21608/jfds.2021.78195.1021
Sorour, M., Ramadan, B., Mehanni, A., Kobacy, W. (2021). 'Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars', Journal of Food and Dairy Sciences, 12(6), pp. 147-151. doi: 10.21608/jfds.2021.78195.1021
Sorour, M., Ramadan, B., Mehanni, A., Kobacy, W. Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars. Journal of Food and Dairy Sciences, 2021; 12(6): 147-151. doi: 10.21608/jfds.2021.78195.1021
Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars
1Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Egypt
2Food Science and Technology Department, Faculty of Agriculture, Assuit University, Egypt
3Faculty of Agriculture, Sohag University Food Science & Nutrition Dept. Faculty of Agriculture,
Abstract
The objective of this study was to evaluate the effect of soaking and germination processes on free sugars, starch and non- starch polysaccharides contents of selected Egyptian barley cultivars. Three barley grain cultivars, namely, Giza128, Giza130, and Giza 2000, were investigated. Reducing, non-reducing and total sugars content were increased in all treated barley samples as affected by soaking and germination processes. Starch content of raw barley grains being 59.42, 65.30, and 45.74 % in Giza128, Giza130, and Giza 2000, respectively, while β-Glucan content recorded 4.01, 4.76 and 3.54 %, respectively. Pentosans content in untreated barley samples was 5.09, 3.29 and 4.53% of the same varieties, respectively. Soaking (12 h) for these grains decreased starch, β-Glucan, pentosan content by 2.9-5.3, 5.0- 7.6 and 2.4-6.7%, respectively. Also, germination process had a great efficiency role on the starch and non- starch polysaccharides of selected barley grains. A large number of negatively valued components in the grains such as starch and, β-Glucan, pentosan contents of barley decreased prolonging germination time. After 96h of germination, starch, β-Glucan, pentosans content of barely grain samples was decreased by 27.3-32.0, 41.0- 42.7 and 33.6-36.0%, respectively. So this study recommended that, the produced flour from soaked and 48h-germinated barley grains increase their nutritional and therapeutic properties can be used to produce improved functional foods.
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