Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities | ||
| Journal of Food and Dairy Sciences | ||
| Article 4, Volume 11, Issue 11, November 2020, Pages 313-319 PDF (1.29 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2020.47120.1009 | ||
| Authors | ||
| M. A. Sorour1; B. R. Ramadan2; Abul-Hamd El Sayed MEHANNI* 3; Walaa K. Ahmed1 | ||
| 1Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Egypt | ||
| 2Food Science and Technology Department, Faculty of Agriculture, Assuit University, Egypt | ||
| 3Faculty of Agriculture, Sohag University Food Science & Nutrition Dept. Faculty of Agriculture, | ||
| Abstract | ||
| Recently, the demand for functional foods containing bioactive compounds with therapeutic and disease-preventing properties has increased. This work aimed to study the effect of soaking and malting processes on nutrient and bioactive compounds in selected Egyptian barley cultivars. Three barley varieties, namely, Giza128, Giza130, and Giza 2000, were investigated. Protein content in all raw and treated samples were ranged from 8.46 to 13.30g/100g on a dry weight basis. The crude fat and carbohydrate content were slightly decreased in all treated samples. Phenolic compounds content of raw barley seeds being, 336.2, 461.8, and 460.5 mg/100g in Giza128, Giza130, and Giza 2000, respectively, while flavonoids content recorded 35.3, 58.1, and 31.3 mg/100g, respectively. Antioxidant activity in untreated samples were 29.45, 37.08, and 28.58% for Giza 128, Giza 130, and Giza 2000, respectively. Soaking of barely seed samples for 12 h increased total phenolic compounds, flavonoids, and antioxidant activity by 7.6-20.3, 11.7- 19.3, and 10.5-21%, while the germination process for 48 h increased it by 37.3-69, 30.3- 62.6, and 36-65%, respectively. With germination time (48 h), the total phenolic compounds, flavonoids, and antioxidant activity have been gradually increased and subsequently decreased with the further of malting was occurred. It can be concluded from results that their nutritional properties and therapeutic properties with potential using treated barley flour to produce functional foods have hardly improved by soaking and germinating. | ||
| Keywords | ||
| Barley; Soaking; Germination; Chemical Composition Total Phenolic; Flavonoid and Antioxidant activity | ||
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