Utilization of Grain Physical and Biochemical Traits to Predict Malting Quality of Barley (Hordeum vulgare L.) under Sub-Tropical Climate

Abstract

Barley is the most popular raw material for malting, and recently, the demand for malt-based products has increased several folds in India and other South Asian countries. The barley growing season is peculiar in the sub-tropical plains region compared to European or Northern American conditions, characterized by a total crop duration of 130–145 days with a maximum grain filling duration of around only 35–40 days. A total of 19 barley genotypes were grown for three years to assess the comparative performance in relation to different quality traits, including grain physical traits and biochemical and malt quality parameters. Analysis of variance, Pearson correlation, and principal component analysis were performed to determine the correlation among different traits. The results showed significant genotypic variation among genotypes for individual grain and malt traits. Despite the shorter window for grain filling, several good malting genotypes have been developed for the sub-tropical climates. The genotypes DWRUB52, DWRB101, RD2849, DWRUB64, and DWRB91 were found suitable for malting. Based on correlation studies, a few grain parameters have been identified which can be used to predict the malting potential of a barley genotype. The hot water extract was found to be positively correlated with the grain test weight, thousand-grain weight, and malt friability but was negatively correlated with the husk content. Beta-glucan content varied from 3.4 to 6.1% (dwb); reducing the grain beta-glucan content and increasing the amylase could be priorities to address in future malt barley improvement programs under sub-tropical climatic conditions.

Innovative Approaches to Barley Cultivation: Magnetic Field Treatment for Improved Yield and Quality

“…Barley is also important as a forage plant with high starch and protein contents . The test weight and 1000 seed weight of barley are important factors that provide information regarding its starch and protein contents (Kumar et al, 2022). A higher yield and better quality of barley may be ensured through breeding studies and using top-quality cultivars in addition to using different treatment approaches (Onder et al, 2011), such as the application of magnetic eld treatment (Aycan et al, 2019).…”

“…Barley may be used as a breakfast cereal or in pasta and baked foods as it is similar to maize and wheat in terms of its nutritive value (Islam et al, 2021). Barley, as a nutritive cereal, contains starch (60%-70%), β-glucan (3%-8%), protein (11%-14%), lipid (4%-7%), and ash (1.5%-2.5%) (Kumar et al, 2022). Barley is also important as a forage plant with high starch and protein contents .…”

Barley yield and malt quality affected by fall and spring planting under rainfed conditions

“…Test weight and thousand-seed weight are also important characters for malt quality. They give indirect information about starch and protein contents of grain ( Kumar et al, 2022 ). Although higher test weight and thousand-seed weight are preferred in malting barley, malt extract is the major determinant of malting quality.…”