Barley (Hordeum vulgare L.) is the fourth most important cereal crop in the world, after wheat, maize and rice, [1,2], ranking fourth among cereal grain production 38% for maize 29% for wheat, 20% for rice and 6% for barley [2]. It is also used as cattle feed in winter when the fodder deficit is large and feed prices are high [3]. Barley is an important food in many parts of the world such as North Africa, Near East, the Horn of Africa and Asia. It plays a key role not only as a source of food in the Maghreb, but also in the mountains of Ethiopia, Eritrea and Peru [4]. In North Africa, Near East, the Horn of Africa and Asia, mean annual consumption per person varies from 2 to 36 kg [5]. In Egypt, the average total annual area cultivated with barley grains are 87752 hectares which produced annually 117113 tons [6]. Barley differs greatly in chemical characteristics, due to genotype and environment and the interaction between the two. Wide ranges in chemical composition of barley have been reported [7]. Recommended that foods should contain at least 0.75g/serving of oat or barley derived β-glucan for each serving portion to meet the health claim of β-glucan. Barley