Alshamlan, N. (2023). Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value. Journal of Food and Dairy Sciences, 14(1), 1-4. doi: 10.21608/jfds.2022.177975.1084
Nadia sh. Alshamlan. "Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value". Journal of Food and Dairy Sciences, 14, 1, 2023, 1-4. doi: 10.21608/jfds.2022.177975.1084
Alshamlan, N. (2023). 'Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value', Journal of Food and Dairy Sciences, 14(1), pp. 1-4. doi: 10.21608/jfds.2022.177975.1084
Alshamlan, N. Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value. Journal of Food and Dairy Sciences, 2023; 14(1): 1-4. doi: 10.21608/jfds.2022.177975.1084
Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value
Department of Food and Nutritional Sciences, College of Health Sciences, Public Authority for Applied Education and Training, Shuwaikh 70654, Kuwait
Abstract
The current study aimed to evaluate the properties of common and germinated barley by estimating the effect of germination on the chemical composition content and nutritional value. Barley is considered a functionally key food due to being a good source of antioxidants and dietary fiber, such as β-glucan and some minerals. Results indicated an improvement in the chemical composition of barley after germination. Results of protein and fiber content also reflected a genuine difference. Average value of barley was 9.91 to 12.81% for germinated barley and crude fiber is being 4.75%, while crude fiber in germinated barley was 5.15%. Results of minerals, such as calcium, magnesium, potassium, chromium, and manganese, were at the normal levels of 2.69, 29.25, 208.05, 0.75, and 0.64 mg/100g, respectively, while observed increased after germination to amount to 4.72, 30.78, 268.15 and 0.91 mg/100g, respectively, in compared with 0.78 mg/100g after germination. Results also indicated that a significant increase in bioactive compounds namely flavonoids and phenols contents, along with antioxidant activity in germinated barley compared to with common Type. This research recommended promoting and encouraging the consumption of germinated barley products in different food types.
View on SCiNiTO
Top