Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Abstract

Barley belongs to the Poaceae family, grown and consumed in Africa, Asia, semi-arid tropics, and also grown in Europe, America, and Australia (Erkan et al., 2006). The crop possesses health-promoting nutritional and functional properties (Cook, 2013;Idehen et al., 2017). The main components of barley are carbohydrates with low fat, protein, minerals, vitamins especially vitamin E, dietary fiber, and antioxidants predominantly polyphenols (Das et al., 2016).The nutritional constituents of barley consist of health-promoting

Effect of supplementation of germinated barley on the quality attributes of chapatti

“…Sensory evaluation of all six treatments depicted good acceptability of chapatti at 20% supplementation of germinated barley flour into wheat flour but at 25% incorporation level; acceptability of chapatti was reduced (Table 5). (Havrlentova & Kraic, 2006;Hussain et al, 2021;Zhu, 2017). Additionally, germinated barley flour enclosed an appreciable quantity of protein (14.70%-14.85%), energy (345.90-350.89 Kcal/100g), and β-glucan level (4.55%-4.60%) that is in line with the findings of some other authors (Farooqui et al, 2018;Rico et al, 2020;Youssef et al, 2013).…”

Excipient-Free Spray Drying of Bioactive Recombinant Proteins Produced in Plants

“…The barley grain has a natural inert storage environment to preserve proteins and nutrients for the growing embryo [5]. At large, the nutritional profile of barley consists of starch (65%-68%), total protein (10%-17%), free lipids (2%-3%), β-glucans (4%-9%), and minerals (1.5%-2.5%) [35].…”

Evaluation of Barley Varieties and Processing Methods on Nutritional Composition and Antioxidant Capacity in Barley-Based Foods

“…Nutritionally, barley is rich in β-glucan, a soluble dietary ber constituting up to 6% of its composition. It also contains starch, protein, free lipids, and minerals (Hussain et al, 2021). Whole grain barley and barley-containing products have gained approval from the FDA for their potential to reduce the risk of coronary heart disease.…”

“…Whole grain barley and barley-containing products have gained approval from the FDA for their potential to reduce the risk of coronary heart disease. Additionally, the grain contains phenolic compounds, including cinnamic acid derivatives and benzoic, proanthocyanidins, quinines, avonols, chalcones, avones, avanones, and aminophenol compounds, which are primarily concentrated in its outer layers (Hussain et al, 2021;Das et al, 2016). Previous studies have indicated the presence of phenolic compounds with antioxidant activity in cereals, including barley, demonstrating potential in preventing human diseases (Raj et al, 2023;Hussain et al, 2021).…”