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Germinated Barley Cultivars: Effect on Physicochemical and Bioactive Properties

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Abstract

Germination is an excellent green food development process for improving the nutritional content of grains. Baking with sprouted barley flour is highly recommended to get the most out of barley nutrition. Soaking and sprouting whole grains helps to release their nutrients, and then the body can absorb and use the various vitamins and minerals contained in the grain, making the grains more health-beneficial. This study was conducted to investigate the effect of germination of different barley cultivars on the improved health-benefit quality of flours. Germination of different barley cultivars resulted in a significant increase in ash, protein and fiber content, antioxidant properties (total flavonoids content, total phenolic content, antioxidant activity, metal chelating activity, and ABTS+ scavenging activity), and a*, b*, and redness intensity values related to color parameters, compared to the L* value of germinated flours which decreased. Several studies have shown that digestibility and nutrient absorption improve when grains are processed, soaked, and sprouted and that the levels of vitamins, minerals, proteins, and antioxidants also increase. The present study results are in line with highlighting the benefit of germination in hel** for a better valorization and increasing potential applications of barley.

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Acknowledgements

Thanks to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01).

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Authors and Affiliations

  1. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, 29634, USA

    Sneh Punia Bangar & Vishal Manjunatha

  2. Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, 151001, India

    Kawaljit Singh Sandhu

  3. Centre for Innovative Process Engineering (CENTIV) GmbH, 28857, Syke, Germany

    Monica Trif

  4. CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650, Cluj-Napoca, Romania

    Monica Trif

  5. Centro Tecnológico de La Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain

    Jose Manuel Lorenzo

  6. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004, Ourense, Spain

    Jose Manuel Lorenzo

Authors
  1. Sneh Punia Bangar
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  2. Kawaljit Singh Sandhu
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  3. Monica Trif
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  4. Vishal Manjunatha
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  5. Jose Manuel Lorenzo
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Contributions

SPB: Methodology, data curation, formal analysis, writing-original draft preparation; KSS: project administration, supervision, writing—review and editing; MT: writing—original draft preparation, writing—review and editing; VM: writing—original draft preparation; JML: resources, writing—review and editing.

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Correspondence to Sneh Punia Bangar or Jose Manuel Lorenzo.

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Bangar, S.P., Sandhu, K.S., Trif, M. et al. Germinated Barley Cultivars: Effect on Physicochemical and Bioactive Properties. Food Anal. Methods 15, 2505–2512 (2022). https://doi.org/10.1007/s12161-022-02311-5

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