Development of value added products based on barley (Hordeum vulgare) and their nutritional evaluation
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Date
2015
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Publisher
CCSHAU
Abstract
The present investigation was carried out to evaluate the nutrient composition and effect of
processing on nutrient composition of four new barley genotypes viz. BH- 942, BH- 952, BH-933 and
BH-946, as well as various the value-added products were prepared using various combinations of
barley, wheat (WH-912) and chickpea (HC-1). The products developed were traditional products viz.,
chapati, laddoo and popped barley; baked products viz., cake, cookies and nankhatai; and extruded
products viz., noodles and pasta. The products thus prepared were again evaluated for organoleptic
characteristics and nutritional composition and most acceptable products were then analyzed for shelf
life study. Nutritional composition of the selected genotypes indicated that BH-942 genotype contained
variety contained 12.39, 4.35, 1.99 and 2.55 per cent of crude protein, crude fiber, crude fat and ash,
respectively. The barley genotypes were subjected to processing techniques viz. soaking, popping and
malting and it was found that the malted barley genotypes were superior in terms of nutrient
composition. Extractability of minerals (Ca, Fe, Zn, P and Mg) was higher in BH-942 genotype (both
unprocessed and processed) and similarly the in vitro starch and protein digestibilities were also higher
in BH-942 than the other genotypes.
It is evident that the food products were developed in the combinations of
BF:CF:RF/WF=40:50:10, 50:40:10 and 60:30:10. On the basis of organoleptic acceptability in
traditional food products, the proportion of 50:40:10; in baked food products, the proportion of
60:30:10 and in extruded food products, proportion of 50:40:10 were found to be the best. Nutritional
evaluation of the acceptable developed barley based food products showed that all the malted flour
products were nutritionally better as compared to soaked or popped flour products.
In barley based food products, the crude protein and crude fibre content of malted traditional
products, baked products and extruded products ranged from 10.35 to 17.03 and 1.84 to 1.91, 12.33 to
13.33 and 1.47 to 2.86, 9.35 to 9.39 and 1.56 to 1.57 per cent, respectively. Calcium, iron , zinc,
phosphorous and magnesium ranged from 36.15 to 58.13, 3.97 to 5.33, 1.91 to 3.08, 137.19 to 221.16
and 59.02 to 147.97 mg/ 100g, respectively in barley based food products. The HCl extractabilities of
minerals (Ca, Fe, Zn, P and Mg) were also found highest in the malted barley based food products. In
vitro digestibilities of protein and starch of barley incorporated food products were found higher in
malted products comparatively to other processed products and it ranged from 83.76 to 99.57 per cent
and 39.11 to 66.37 mg maltose/g. Processed barley based value added food products were nutritionally
superior to their respective controls in terms of dietary fiber and hence are easily digestible. Shelf life
study indicated that products could be stored well and were acceptable up to 90 days.
Description
Keywords
Barley, Soaking, Popping, Malting, Traditional products, Baked products, Extruded products, In vitro digestibility and shelf life, Antinutrients, Sensory evaluation