Influence of germination on chemical and nutritional properties of Barley flour

Abstract

This study was proposed for effect of germination on chemical and nutritional characteristics of barley flour were investigated. Germination of barley grains was done at 25±3 oC, kept for 72 hours further germinated seeds were dried at 55- 60 oC and milled to obtained flour. The germinated and non-germinated barley flour were comparatively evaluated for chemical, mineral and nutritional composition. Results obtained for protein and fiber content varied significantly was found to be 14.87%, 12.69% and 3.28%, 1.74% for germinated and non-germinated barley flour respectively. Mineral composition of germinated and non-germinated barley flour showed that calcium content was 130 and 110 mg/100g, phosphorus 500 and 320mg/100g, magnesium 180 and 160mg/100g respectively. Further the nutritional properties indicated that antioxidant activity and total flavonoids shown to increase for germinated flour. Therefore, germination can improve the nutritional value and stability of barley flour.