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RESEARCH PAPER
Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 59-63

Effect of germination on nutritional quality of barley


1 Sant Longowal Institute of Engineering and technology, Longowal, Punjab, India
2 K.K. Wagh College of Agricultural Biotechnology, Nashik (M.S.), India

Correspondence Address:
V A Mane
K.K. Wagh College of Agricultural Biotechnology, Nashik (M.S.)
India
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Source of Support: None, Conflict of Interest: None


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The Barley grains were germinated under controlled conditions and their soaking and germination time was finalized for best results. The ungerminated and germinated flour was evaluated for its nutritional and physicochemical properties.It was found that the germination of barley grains reduced the carbohydrate content from 72.02 to 61.06 (%), starch 59.56 to 56.32 (%), amylopectin 43.48 to 38.32 (%), ash content 1.59 to 1.39 (%), fat 7 to 5 (%), falling number 240 to 80 (%) and oil binding capacity 3.55 to 3.21 (%) respectively. The germination of grains increased the moisture content from 9.6 to 11.2 (%), total sugar 9.03 to 12.98 (%), reducing sugar 2.82 to 4.73(%), non-reducing sugar 6.21 to 8.25 (%), protein content 11.25 to 13.85 (%), amylose content 16.08 to 18.02 (%), water absorption capacity 195.6 to 236.4 (%), particle size 0.05 to 0.056 (μm) and water solubility index 16 to 26.8 (%) respectively. So, the present study revealed that germination significantly affects the nutritional and physicochemical properties of barley.


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