Evaluation of Barley Varieties and Processing Methods on Nutritional Composition and Antioxidant Capacity in Barley-Based Foods

Abstract

The study aimed to assess the effect of barley varieties and processing methods on barley-based foods' nutritional composition and antioxidant properties. Three barley varieties (Bellami, BH1307, and Diribe) and four processing methods (whole, dehulled, porridge, and roasting) were examined. Results revealed that the interaction between barley variety and processing method affected barley foods' proximate composition and bioactive components. BH1307 had the highest bioactive compounds among the varieties, while whole barley exhibited the highest from processing methods. Notably, dehulling and porridge making led to a more significant reduction in nutritional and bioactive compounds in barley varieties compared to the whole barley grain, highlighting the effectiveness of the BH1307 variety with roasting as the best treatment among those evaluated for both proximate compositions and bioactive compounds.