Influence of Germination on Nutritional Properties of Hulled Barley Flour

Authors

  • Vaishnavi . Department of Food Science, Nutrition and Technology, College of Community Science Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidalaya, Palampur-176062
  • Anupama Sandal Department of Food Science, Nutrition and Technology, College of Community Science Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidalaya, Palampur-176062,

Keywords:

Barley, Raw, Germination, Nutritional, Antioxidant

Abstract

This study investigates the impact of germination on the nutritional characteristics of hulled barley flour. Barley grains were germinated at 25 ± 3°C for 48 hours, followed by drying at 55°C and milling to produce flour. Both germinated and non-germinated barley flours were analyzed for their nutritional composition. Germination significantly increased crude protein and crude fiber content, with values of 12.66% and 5.18% in germinated barley flour compared to 11.07% and 4.17% in non-germinated barley flour. Additionally, antioxidant activity and total flavonoid content were notably enhanced in the germinated samples. These findings indicate that germination improves the nutritional value of barley flour.

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Published

2025-06-25

How to Cite

., V., & Sandal, A. (2025). Influence of Germination on Nutritional Properties of Hulled Barley Flour. Himachal Journal of Agricultural Research, 51(1), 148–151. Retrieved from https://hjar.org/index.php/hjar/article/view/172636

Issue

Volume 51, Issue 1, June 2025

Section

Community Science

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