ORIGINAL PAPER
A note on the composition and nutritional value of hulless barley
D. Boros 1,   B. Rek-Ciepły 1,   M. Cyran 1
 
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Department of Biological Evaluation of Plant Products, Institute of Plant Breeding and Acclimatization, Radzików, 05-870 Błonie, Poland
Publication date: 1996-09-13
 
J. Anim. Feed Sci. 1996;5(4):417–424
 
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ABSTRACT
Chemical and biological methods were used to determine the nutritional value of three recently developed strains of hulless barley compared with a commercially grown hull-containing cultivar in Poland. The following quality criteria were used: protein content and composition, dietary fibre (DF) and non-cellulose polysaccharides (NCP), protein (TD) and dry matter digestibility (DMD) as well as biological value (BV) and protein utilization (NPU) in rats. All tested hulless barleys had higher protein contents (15.3 vs 13.4%) but lower lysine concentrations in their protein (2.86 vs 3.14) than the hull-containing one. The lack of hulls in barley resulted in lower insoluble dietary fibre (IDF) and insoluble arabinoxylan contents (by 44 and 41%, respectively) and in a higher soluble β-glucan (by 58%) content. In rats, TD and DMD were positively correlated with protein content (r = 0.80 and 0.78) and negatively with IDF content (r = -0.75 and -0.95). It seems, therefore, that the nutritive value of hulless barleys was distinctly better than that of the hull-containing cultivar.
 
CITATIONS (7):
1.
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making
Massimo Blandino, Monica Locatelli, Alessandra Gazzola, Jean Daniel Coïsson, Simone Giacosa, Fabiano Travaglia, Matteo Bordiga, Amedeo Reyneri, Luca Rolle, Marco Arlorio
Journal of Cereal Science
 
2.
Synchrotron-Based and Globar-Sourced Molecular (Micro)spectroscopy Contributions to Advances in New Hulless Barley (with Structure Alteration) Research on Molecular Structure, Molecular Nutrition and Nutrient Delivery
Ling Yang, Peiqiang Yu
Critical Reviews in Food Science and Nutrition
 
3.
The Potential of Hull-less Barley
R. S. Bhatty
Cereal Chemistry Journal
 
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Handbook of Dietary Fiber
Christine Fastnaught
 
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Accelerated Plant Breeding, Volume 1
Satish Kumar, Madhu Patial, Rajiv Sharma
 
6.
Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits
Ahmed Aly, Fadl El-Deeb, Afnan Abdelazeem, Ahmed Hameed, Alfi Abdulaziz, Hussain Alessa, Abdulmajeed Alrefaei
Arabian Journal of Chemistry
 
7.
Phytochemical and Dietary Fiber Components in Barley Varieties in the HEALTHGRAIN Diversity Screen
Annica Andersson, Anna-Maija Lampi, Laura Nyström, Vieno Piironen, Li Li, Jane Ward, Kurt Gebruers, Christophe Courtin, Jan Delcour, Danuta Boros, Anna Fraś, Wioletta Dynkowska, Mariann Rakszegi, Zoltan Bedő, Peter Shewry, Per Åman
Journal of Agricultural and Food Chemistry
 
ISSN:1230-1388