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Nutrient composition of barley varieties and development of value added products

KrishiKosh

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Title Nutrient composition of barley varieties and development of value added products
 
Creator Mamta
 
Contributor Boora, Pinky
 
Subject Barley, Wheats, Bakery products, Chickpeas, Processed plant products, Flours, Proteins, Productivity, Sugar, Biological phenomena
 
Description Four varieties of Barley viz. BH-885, DWRUB-52, RD-2552, BH-902 and HC-5, WH-912
varieties of chickpea and wheat were evaluated for their nutrient composition. The study also included
the development of value added products and assessment of their organoleptic acceptability and
nutritional composition. All the varieties were used for development of value added products. Various
combinations were used for the product development. All the products were evaluated for their sensory
characteristics and the best acceptable products were evaluated for their nutrient composition.
The result of the study revealed that moisture, crude protein, ash crude fibre and fat ranged
from 6.38 to 7.38 per cent, 11.59 to12.59 per cent , 2.21 to 2.53 per cent , 4.02 to 4.31 per cent , 1.91 to
2.21, respectively in all the barley varieties .Starch, total soluble sugars, reducing sugars and non
reducing sugars varied from 57.16 to 58.78g /100g, 3.29 to 3.57g/100g , 0.59 to 0.67 g/100g and 2.62
to 2.97 g/100g, respectively. Total dietary fibre, soluble dietary fibre, insoluble dietary fibre ranged
from 12.36 to 13.26g/100g, 2.23 to 2.65g/100g and 9.97 to 10.80g/100g, respectively. The in-vitro
starch digestibility and in-vitro protein digestibility of barley varied from 22.32 to23.75 mg maltose
released/g and, 60.64 to 63.53 per cent, respectively. The anti-nutritional factors like phytic acid and
polyphenols content of barley were observed to range from 578.93 to 655.10 mg/100g and 694.71 to
804.02 g/100g, respectively. Barley varieties contained 20.90 to 27.83 mg/ 100g total calcium,3.70 to
4.27mg/100g total iron, 1.91 to 2.26mg /100g total zinc, 208.88 to 231.28 mg/100g total phosphorus
and 72.08 to 75.09 mg /100g magnesium. The HCl extractability of mineral ranged from 10.23 to 11.
Value added products like porridge, sattu and biscuits were prepared in the ratio of 70:20:10,
60:30:10 and 50:40:10 using barley, chickpea and wheat, respectively. The best acceptable variety
(RD2552) with best acceptable combination (70:20:10) was selected organoleptically and evaluated for
all the nutritional parameters. Highly significant differences for protein content were observed in all the
products. Total dietary fiber and insoluble dietary fiber differed significantly while soluble dietary fiber
differed non-significantly in all the products. There was significant difference in sattu, highly
significant difference in porridge and non-significant difference in biscuit was observed for starch
content. The in vitro digestibility of starch and protein had significant differences in porridge. Highly
significant differences in antinutritional content was observed in all the products. Nutritional evaluation
of barley revealed that it contains good amount of fiber and hence is easily digestible. All the products
were organoleptically acceptable in all the combinations.
 
Date 2016-11-15T14:26:28Z
2016-11-15T14:26:28Z
2009
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85651
 
Language en
 
Format application/pdf
 
Publisher CCSHAU