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Subject: Foods and Nutrition × Author: Mamta × End date: 2009 × Start date: 2009 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Nutrient composition of barley varieties and development of value added products
    (CCSHAU, 2009) Mamta; Boora, Pinky
    Four varieties of Barley viz. BH-885, DWRUB-52, RD-2552, BH-902 and HC-5, WH-912 varieties of chickpea and wheat were evaluated for their nutrient composition. The study also included the development of value added products and assessment of their organoleptic acceptability and nutritional composition. All the varieties were used for development of value added products. Various combinations were used for the product development. All the products were evaluated for their sensory characteristics and the best acceptable products were evaluated for their nutrient composition. The result of the study revealed that moisture, crude protein, ash crude fibre and fat ranged from 6.38 to 7.38 per cent, 11.59 to12.59 per cent , 2.21 to 2.53 per cent , 4.02 to 4.31 per cent , 1.91 to 2.21, respectively in all the barley varieties .Starch, total soluble sugars, reducing sugars and non reducing sugars varied from 57.16 to 58.78g /100g, 3.29 to 3.57g/100g , 0.59 to 0.67 g/100g and 2.62 to 2.97 g/100g, respectively. Total dietary fibre, soluble dietary fibre, insoluble dietary fibre ranged from 12.36 to 13.26g/100g, 2.23 to 2.65g/100g and 9.97 to 10.80g/100g, respectively. The in-vitro starch digestibility and in-vitro protein digestibility of barley varied from 22.32 to23.75 mg maltose released/g and, 60.64 to 63.53 per cent, respectively. The anti-nutritional factors like phytic acid and polyphenols content of barley were observed to range from 578.93 to 655.10 mg/100g and 694.71 to 804.02 g/100g, respectively. Barley varieties contained 20.90 to 27.83 mg/ 100g total calcium,3.70 to 4.27mg/100g total iron, 1.91 to 2.26mg /100g total zinc, 208.88 to 231.28 mg/100g total phosphorus and 72.08 to 75.09 mg /100g magnesium. The HCl extractability of mineral ranged from 10.23 to 11. Value added products like porridge, sattu and biscuits were prepared in the ratio of 70:20:10, 60:30:10 and 50:40:10 using barley, chickpea and wheat, respectively. The best acceptable variety (RD2552) with best acceptable combination (70:20:10) was selected organoleptically and evaluated for all the nutritional parameters. Highly significant differences for protein content were observed in all the products. Total dietary fiber and insoluble dietary fiber differed significantly while soluble dietary fiber differed non-significantly in all the products. There was significant difference in sattu, highly significant difference in porridge and non-significant difference in biscuit was observed for starch content. The in vitro digestibility of starch and protein had significant differences in porridge. Highly significant differences in antinutritional content was observed in all the products. Nutritional evaluation of barley revealed that it contains good amount of fiber and hence is easily digestible. All the products were organoleptically acceptable in all the combinations.