Nutritional assessment of barley, talbina and their germinated products
Journal Title: Scientific Journal of Crop Science - Year 2013, Vol 2, Issue 1
Abstract
Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content. Likewise, ash and carbohydrates ranged between 2.29-2.86 and 73.40-82.66%, respectively. Whereas crude fiber had an increase after treatments and it ranged from 3.83-4.37%. On the other hand by making talbina iron, manganese, copper and zinc increased especially zinc, which recorded higher value than that recommended daily. Furthermore, germinated talbina130 recorded the highest amounts of vitamins B2, Nicotinic acid, B6 and folic acid. Moreover, the present study indicated that phenylalanine was the highest essential amino acid, followed by leucine.
Authors and Affiliations
M. K. E. S. Youssef| Department of Food Science and Technology, Faculty of Agriculture of Assiut University, Assiut, Egypt., F. A. E. K. El-Fishawy| Department of Food Science and Technology, Faculty of Agriculture of Assiut University, Assiut, Egypt., E. A. E. N. Ramadan| Department of Food Science and Technology, Faculty of Agriculture of Assiut University, Assiut, Egypt., A. M. Abd El-Rahman*| Department of Food Science and Technology, Faculty of Agriculture of Assiut University, Assiut, Egypt.
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