The effect of germination in barely on its chemical composition, nutritional value and rheological properties

Abstract

Barley is considered a functional food as it is a good source of antioxidants and dietary fiber such as β-glucan. The current study aims to evaluate the characteristics of common and germinated barley. This was done by estimating the effect of germination on the antioxidant content, the content of antinutritional factors, the content of amino acids, some vitamins and minerals, as well as the rheological properties (dough raising ability) of common and sprouted barley. Results indicated an improvement in the chemical composition of barley after germination. Germination of barley increased its content of folic acid, vitamin E, and vitamin B complex. The content of minerals such as chromium, magnesium and calcium also increased significantly upon germination. Anti-nutritional factors such as tannin and phytic acid decreased while amino acids such as lysine and leucine significantly increased after germination. Results also showed a significant increase in flavonoids and phenolic contents along with antioxidant activity in sprouted barley compared to normal barley. The study recommends promoting and encouraging consumption of sprouted barley products in Egypt.