Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review

Abstract

Barley (Hordeum vulgare) is a winter crop well known for its small-seeded grains and self-pollinating characteristics. The flour derived from barley grains plays a crucial role in numerous processed food items, contributing to their taste and nutritional value. Barley consists of complex carbohydrates (80%), proteins (11.5–14.2%), lipids (4.7–6.8%), β-glucans (3.7–7.7%), and ash (1.8–2.4%). Beyond its other nutrients, barley boasts a good reservoir of phenolic compounds (1.2–2.9 mg/g GAE). This abundance of beneficial compounds positions barley as an attractive industrial substrate. In this review, the nutritional composition and bioactive profile of barley are discussed in a systemic manner, emphasizing its potential in the development of innovative barley-based products that promote health and well-being. By incorporating barley into various food formulations, industries can not only boost nutritional content but also offer consumers a wide range of health benefits. In conclusion, barley’s diverse applications in food and health highlight its essential role in promoting healthier living.