Physicochemical and Nutritional Evaluation of Yava (Hordeum Vulgare Linn.)

Abstract

Yava (barley) is a well-known cereal used as dietary article generally in north India. An Ayurvedic text entails the uses of Yava in religious ceremony, dietary and medicinal preparations. Disease specific dietary measures are the unique concept of Ayurveda. As per Indian traditional drug knowledge, Yava is used for lekhana karma. The drug which reduces or scrapes away the unwanted dhatu (tissue) and mala (metabolic wastes) and thus helpful in removing extra fat (meda dhatu) is known as Lekhana karma. Evaluation of nutritional status was required to check which could be a good nutritional substitute in overweight. The grains were collected, pulverized and analyzed for various physical, chemical, nutritional and organo-leptic qualities. The present paper deals with the physicochemical and nutritional evaluation of yava (Hordeum vulgare Linn.)

Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley

“…The energy value calculated in the malting barley varieties was in average of 381.31 kcal/100g. This value is higher than that reported by other authors [31,32], who confirm that barley grains provide 332.47 to 354 kcal/100g. All cereal grains have high energy values coming mainly from the starch, but, also from the fat and protein portions, which together provides energy to the organism [6].…”

Biochemical Composition and Nutritional Evaluation of Barley Rihane (Hordeum Vulgare L)

“…Foods rich in dietary fiber tend to be a rich source of many other health promoting components such as, minerals, phytochemicals and antioxidants (Hashemi, 2015). Barley is an ancient cereal grain, which, upon domestication, has evolved from a largely food's grain to feed and malting grain (Kumari and Kotecha, 2015). About 2% of the global barley production is used as food (Gupta et al, 2010).…”

“…Barley based foods represent the bulk of all foods consumed and their contribution to human nutrition and health should be taken seriously. Barley is nutritionally rich because it has a high carbohydrate concentration, moderate protein concentration, high dietary fiber content especially β-glucan and it is a good source of phosphorus and potassium (Kumari and Kotecha, 2015). Barley soup, barley bread,talbina,bssissa and "malthouth" are the first endemic barley-based food processed from the barley grain in Tunisia.Barley variety "Rihane" (BR) is the most used by the food industry for the production of these foods.…”

The comparative study on daily Talbinah intake to ameliorative levels of protein, iron and zinc for adult girls

“…Barley is an ancient cereal grain, which has evolved from a largely food's grain to feed and malting grain Kumari and Kotecha (2015). Diets rich in whole grains have decreased the risk of many chronic diseases such as type II diabetes, coronary heart disease and certain cancers Cho et al, (2013).…”