The current study prioritized certain popular local cereal species like Wheat, Oat, Rye and two local Barley varieties known as Aksad and Amal to extract their β- glucan using alchemical methods. The results of this study indicated that rye contained the lower percentage of β-glucans (0.756%) whereas, both types of barley Aksad and Amal contained highest amount (9.489%) and (7.395%) respectively. However, the results showed that the crude extracted of   β- glucans from wheat, oat, rye, barley (Aksad) and barley (Amal) were 0.373,1.409, 0.26, 2.287 and 1.855 g/100g flour respectively which was reflected the efficiency of extraction process which ranged between 8.83 ± 0.01for wheat to 34.39 ± 0.02 for rye, the precipitating by ammonium sulfate were useful for purifying of oat and barley β- glucan which their purity increased to about 10- 15% to reach their purity to 84.88 for barley (Amal) to 95.18% for oat. All the bands of Ft-IR Spectra showed to take place absorbance at these regions by β- glucan are present in the all scanned studied samples with some differences in their areas and absorbance. A robust and sharp peak at 1304.37 cm-1 appeared only with the control sample while it is absent in the studied β-glucan.  Results of HPLC illustrated that all purified cereal β- glucan appeared only one peak at the same Retention time RT of standard oat β- glucan which ranged between 17.429 to 17.453 min.