Effect of Different Processing Methods on Composition, Biological Activities and Permeability of Barley (Hordeum vulgare L.): An Indigenous Cereal

Abstract

Barley (Hordeum vulgare L.) is a cereal rich in soluble dietary fibres, and antioxidant and bioactive compounds. Ayurveda reported its use as a therapeutic food. Being a rich source of functional ingredients, it has the potential to be incorporated for nutritional enrichment. Still, there are certain limitations to its use. The present study first time analyses the effect of different processing methods recommended in Ayurveda on variation in its composition and permeability. The hulled barley was processed namely dry roasting, roasting with cow ghee and roasting after overnight soaking in Triphala decoction. Further evaluated for proximate composition, in vitro anti-glycation and permeability of soluble fibres. A variation in proximate composition was seen in all processed forms. Soluble fibre content was maximum in hulled barley. The β-glucan of hulled barley was 39.41 mg/g, which was increased up to 62.22 mg/g in dry roasted barley. All processed forms exhibited inhibition of glycation, which was maximum with Triphala-soaked barley. Processing improved the permeability of soluble fibres, which was maximum with dry roasted form (54%). Dry-roasted barley showed improvement in almost all analyzed parameters. Hence, it can be explored further to facilitate the use of barley as a dietary supplement.