Overview on nutritional and technology aspects of barley’s seed
Alireza Pour-Aboughadareh | Fariba Naghipoor
Barley (Hordeum vulgare L.) is one of the first domesticated crops in the old world agriculture that has created from its wild relative, H. spontaneum (C. Koch.) Thell. due to consecutive selection processes by farmers in different parts of the world. It has been reported that barley received the second and fourth ranks after wheat, rice, and corn in Iran and the world, respectively. The high content of fiber as well as the low amount of protein in the aboveground organs has caused this plant to be especially considered as a silage fodder in the livestock industry. On the other hand, seeds of barley have a critical role in supplying human nutritional needs due to their phosphor, calcium, protein, and B vitamins contents. In addition, barley malt and its extract are also used in food formulation, especially in the beverage industry, due to its enzymatic properties, flavor, coloring, and nutritional value. Considering the importance of barley in providing an important part of human nutritional needs, the comprehensive investigation of its nutritional value can play a significant role in increasing of the cultivated area and improving the genetic base of the existing cultivars. In this review, the main aspects of the nutritional and technology of seed barley are discussed. Hence, it seems that the presented information can plays a key role in improving the status of barley in the country.
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