Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment
Year: 2021
Type: article
Abstract: In current study twenty-five barley genotypes were grown under RCBD (randomized complete block design). Barley flour was analyzed for proximate composition, β-glucan content, soluble and insoluble dietary fiber. Based on the results of nutritional quality best line (4158) was selected for the preparation of wheat flour supplemented bread. The sensory evaluation of bread was carried out to assess its suitability for consumers. The data obtained from all the experiments was subjected to statistical analysis by CRD. The results indicated that the highest moisture content (13.47%), protein content (13.93%), fat content (3.39%), fiber content (7.08%), ash content (2.67%) and NFE (71.54%) were observed in lines 4220, 4158, 4149, 4193, 4233, 4220 respectively. Similarly, significant differences for β-glucan (4.99%), total dietary fiber (16.62%), soluble (6.23%) and insoluble dietary fiber contents (10.36%) were observed in barley line 4193, 4233, 4168 and 4233, respectively. The bread prepared with the addition of 5% flour to wheat flour was liked most by the judges after the control bread. The current study showed significant potential of flour to be used by baking industry for the preparation of bread and other food products by the addition of flour.
Authors: Abdul Quddos, Muhammad Nadeem, Samreen Ahsan, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Maksim Rebezov, Sergei Terent’ev, Yulia Tryabas, Vladimir Ermolaev, Galiya Iskakova, Sergey Konovalov, Alexei Gayvas, Mohammad Ali Shariati
Institutions: COMSATS University Islamabad, Khwaja Fareed University of Engineering and Information Technology, Russian Academy of Sciences, Prokhorov General Physics Institute, Smolensk State Agricultural Academy, Kuzbass State Technical University, Almaty Technological University, Omsk State Agrarian University, Moscow State University of Technologies and Management named after K.G. Razumovskiy
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $250
OpenAlex ID: W3195612110