Ecology, Environment and Conservation Paper

Vol 22, Issue 2, 2016; Page No.(977-981)

EFFECT OF SOAKING, POPPING AND MALTING PROCESSING ON PROXIMATE ANALYSIS OF FOUR BARLEY GENOTYPES (HORDEUM VULGARE)

Vasan Alka, Boora Pinky and Neelam Khetarpaul

Abstract

The changes in nutritional composition after soaking, popping and malting of four barley genotypes namely BH-942, BH-952, BH-933 and BH-946 were investigated. The nutritional evaluation included Moisture, Crude Protein, Crude Fiber, Crude Fat and Ash. Moisture and Crude Protein content ranged from 6.01 to 6.33 per cent and 11.74 to 12.39 per cent, respectively in raw barley genotypes where BH-942 had both the highest moisture and protein content. BH-942 again had the highest fiber content (4.35%) among all barley genotypes, whereas it was found that the crude fat content of BH-946 genotype was significantly (p<0.05) higher than that of three barley genotypes and the ash content of BH-942, BH-952, BH-933 and BH-946 was 2.55, 2.51, 2.42 and 2.51 per cent, respectively. After soaking, popping and malting treatments, the proximate analysis of the barley genotypes was done and results were noted. The moisture content was increased in soaked and malted flours whereas popped flours of all four barley genotypes had comparatively lower moisture content (23 to 26% reduction) over the control. As a result of soaking and popping treatments, crude protein content of all the four barley genotypes decreased but malting increased the crude protein content up to 2.36 per cent in all barley genotypes with highest increase in malted BH-942. Decrease in crude fat content was observed in all four barley genotypes after processing with maximum decrease in malting. Soaking and popping both, also resulted in decrease of crude fiber content of all the barley genotypes but on the contrary, malting increased the crude fiber content with maximum increase in BH-942 (17.70%). The ash content decreased in flour of all barley genotypes after processing with highest decrease in malting (11.95 to 17.25%) followed by soaking (4.54 to5.18%) and popping (2.48 to 3.18%).

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