Effect of Soaking and Germination on Nutritional Value of Egyptian Barley | ||||
| Alexandria Science Exchange Journal | ||||
| Article 31, Volume 38, April-June - Serial Number 2, June 2017, Page 281-290 PDF (2.93 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2017.127364 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Soheir F. Nour* ; Samir M. Ahmed* ; Ayat M.M.Youssef* ; Wafaa E. M. A.Rizk* | ||||
| Abstract | ||||
| The present study was undertaken to investigate the effect of soaking and germination on the nutritional value of Egyptian barley (Giza 131). The results indicated that both soaking and germination significantly decreased the content of Ash , lipids, Crude fiber, Starch , Total ß – glucan and Phytic acid. In addition, The falling number decreased as a result of the activity of amylases. On the other hand, Crude protein,Total sugars, phenolic substances and the antioxidant activity (DPPH· scavenging activity) increased. A significant as well as some minerals (Ca , Mg, K, Cr , Mn) increment was also observed with regard to the studied vitamins (Folic acid, Pyroxidin, Tocopherols) Therefore, the germinated and Soaked barley can be used in preparing some Egyptian common traditional meals. | ||||
| Keywords | ||||
| Germinated barley; Chemical composition; Phenolic compounds; Antioxidant activity | ||||
|
Statistics Article View: 130 PDF Download: 190 |
||||
