Effect of germination and pressure cooking on the chemical composition and ant nutritional factors of the naked barley flour

Abstract EN

Barley (Hordeum vulgare L.) is an ancient and important cereal grain crop.

It has been an important food source in many parts of the world.

This study was carried out to investigate the effect of germination and pressure cooking on the chemical composition and various antinutritional factors (Phytic acid, tannins and trypsin inhibitor activities) of the barley cultivar Giza 131.

Processing treatments showed significant effect on protein, amino acids, fat, mineral, fiber and antinutritional factors contents of barley.

Germination increased the protein, fiber and calcium content to 9.86%, 1.58% and 75.89 mg/100g, respectively.

Also, all essential amino acid contents were increased by germination.

In contrast protein, fiber and calcium showed decrease by pressure cooking to 8.56%, 1.24% and 54.12 mg/100g, respectively.

In germination and pressure cooking of barley fat, ash, P, Fe, and Zn content were decreased.

Pressure cooking showed maximum decrease of antinutritional factors (Phytic acid, tannins and trypsin inhibitor activities).

Maximum reduction was observed in trypsin inhibitor (61.4%), followed by phytic acid (51.2%) compared with raw barley.