Riboflavin (Vitamin B2) contents in germinated and fermented barley and preparation of food products
1982
Min, K.Y. | Chun, S.K. (Office of Rural Development, Suweon (Korea R.). Rural Nutrition Inst.)
This is an investigation on the increase of nutritional value of barley during germination and fermentation. The riboflavin were distributed 52% in acrospir and 44% in the remaining seed, based on the total content. pH of the fermented barley either by natural fermentation or by yeast fermentation decreased. Riboflavin contents were increased continuously during germination and fermentation. The riboflavin contents of the naturally fermented barley was maximized on the fourth day and decreased there after. Raw materials and cooking facilities for the invented barley products were available and cooking methods were feasible in the rural area
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