Compositional Traits of Grains and Groats of Barley, Oat and Spelt Grown at Organic and Conventional Fields

Abstract

Barley, oats, or spelt consumed as minimally processed whole grains provide several health benefits, especially when grown under organic field management conditions. Therefore, the effects of organic and conventional farming on the compositional traits (protein, fibre, fat, and ash) of barley, oat, and spelt grains and groats were compared using three winter barley varieties (‘Anemone’, ‘BC Favorit’, and ‘Sandra’), two spring oat varieties (‘Max’ and ‘Noni’), and three spelt varieties (‘Ebners Rotkorn’, ‘Murska bela’, and ‘Ostro’). Groats were produced from harvested grains by a combination of threshing, winnowing, and brushing/polishing. Multitrait analysis showed significant differences between species, field management practices, and fractions, with clear compositional differences between organic and conventional spelt. Barley and oat groats had a higher thousand kernel weight (TKW) and β-glucan, but lower crude fibre, fat, and ash contents than the grains. The composition of the grains of the different species differed significantly for more traits (TKW, fibre, fat, ash, and β-glucan) than that of the groats (TKW and fat), while field management only affected the fibre content of the groats and the TKW, ash, and β-glucan contents of the grains. The TKW, protein, and fat contents of the different species differed significantly under both conventional and organic growing conditions, while the TKW and fibre contents of grains and groats differed under both systems. The caloric value of the final products of barley, oats, and spelt groats ranged from 334–358 kcal/100 g. This information will be useful for not only the processing industry, but also for breeders and farmers, and last, but not least, for consumers.

Barley and wheat beta-glucan content influenced by weather, fertilization, and genotype

“…In addition, genotype directly affects the quality properties of grains such as 1,000 kernel weight (Yalçin et al, 2007). Similarly to Sinkovič et al (2023) we found that β-glucan content is higher in barley grains compared to wheat and genotype has an impact on grain β-glucan content. This result shows that barley could have a greater role in human food as it can improve its physiological effect and provide health benefits (Izydorczyk and Dexter, 2008).…”

Quality Characteristics of Twelve Advanced Lines of Avena magna ssp. domestica Grown in Three Contrasting Locations in Morocco

“…The outer grain coat consists of bran layers (pericarp, coat seed, and aleurone), which mainly represent the insoluble dietary fiber fraction of the grain [ 67 ]. Explaining the correlation between fat and fiber is complicated by the fact that both the fat and fiber contents of the grain are both altered by the dehulling process, in which part of the bran layer is removed along with the hull [ 68 ]. Consequently, the fat and fiber values for dehulled groats reported in Table 2 represent the composition after processing, rather than as harvested.…”

Profitability of Organic Farming of Spelt in the Climate Conditions of Serbia

“…Spelt grain has ideal combination of protein, carbohydrates, fats, minerals, vitamins, and fiber (Sinkovič et al, 2023). Compared to common wheat, it may have a higher content of protein and fiber, as well certain oligo-minerals and micro elements (e.g.…”