Grain Composition and Functional Ingredients of Barley Varieties Created in Latvia
2015
Šterna, Vita | Zute, Sanita | Jākobsone, Ida
Cereals, including barley, have been recognised as functional foods that provide beneficial effect on the health of the consumer and decrease the risk of various diseases. The aim of investigation was to determine the grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients. The results of analysis showed that protein content among varieties ranged from 106.6-146.8 g·kg⁻¹, total dietary fibre 187.4-208.2 g·kg⁻¹, β-glucans 42.8 g-49.4 g·kg⁻¹, and amount of α-tocopherol 6.03-8.93 mg·kg⁻¹. The sum of essential amino acids in barley grain samples was from 32.90 g·kg⁻¹ to 38.71 g·kg⁻¹. All varieties of hulled and hulless barley grain were found to be sources of protein with high biological value. Comparison of barley varieties bred in Latvia suggests that variety ‘Kornelija’ outperforms others in protein, dietary fibre and micronutrient content.
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