Technologies for utilization of hull less barley for high fibre foods
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
Barley (Hordeum vulgare) is the fourth significant cereal cultivated for human use next to
wheat, rice and maize. The demands of barley production keep on increasing day to day due to
its diverse utilities, nutritive value and ever-increasing demand. Keeping these in view Punjab
Agricultural University has developed two hull less barley, variety PL 891 and BHS 352. These
two hull less barley varieties PL 891 and BHS 352 were procured from Department of Plant
Breeding and Genetics and were given treatments viz. germination, pressure cooking, acid and
alkali and milled into flour. Milled sample were analyzed for chemical composition, functional
and rheological characteristics. Barley flour was stored and estimated for shelf life. The effect of
treatments for changes in functional, nutritional and antinutritional was studied. All the
treatments showed increase in protein content, crude fiber and dietary fiber ranging from 12.5912.77%,
4.06-4.52% and 17.48-23.8%, respectively. β-glucan content improved after treatments;
ranging from 4.02-5.05%. Processing caused 33.7-74.3%, 24.4-81.4 %, 75.7-84.6% and 43.173.1%
reduction in antinutritional factors such as tannins, saponins, phytic acid and trypsin
inhibitor, respectively. Notably, the mineral bioavailability as well the in-vitro protein
digestibility and the antioxidant potential improved with the processing. Food products such as
chapatti, flat bread and cookies were prepared by 30% incorporation level. Barley drink was
prepared by using 100% roasted barley grains. Among the food products prepared, for chapatti
all the treatments were accepted by the panelist with the highest overall acceptability of 8.50
from those prepared from germinated flour, for flat bread and cookies those prepared from alkali
treated grains had highest overall acceptability of 8.55 and 8.50, respectively. Between hull less
barley varieties, variety PL 891 was found better in preparation of high fiber chapatti, flat bread
and cookies and variety BHS 352 was found better for preparation of fiber barley drink.
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Citation
Mahamudu Mohamed Sasamalo (2021). Technologies for utilization of hull less barley for high fibre foods (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.