Volume 25, Issue 1, December 2018, Pages 410–419
Amani Ben Naceur1, Hatem Cheikh-M’hamed2, Elyes Babay3, Sameh Mnasri4, Chedly Abdelly5, and M’barek Ben Naceur6
1 Faculty of Sciences Campus Universitaire Tunis - El Manar - 2092 Tunis, Tunisia
2 National Agronomic Research Institute of Tunisia, 2040, Ariana-Tunis, Tunisia
3 National Gene Bank of Tunisia, Boulevard Leader Yasser Arafat 1080, Cherguia 1, Tunis, Tunisia
4 National Gene Bank of Tunisia, Boulevard Leader Yasser Arafat 1080, Cherguia 1, Tunis, Tunisia
5 Center of Biotechnology of Borj Cedria, Tunisia
6 National Agronomic Research Institute of Tunisia, Laboratory of Biotechnology applied to Agriculture, Tunis, Tunisia
Original language: English
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Barley has interesting characteristics for human health such as fiber, antioxidants, vitamins, minerals, proteins and especially β-glucans, which make it one of the best choices of whole grain. Because of its importance for human nutrition, β-glucan and protein contents were determining factors in the grains quality. The aim of this study was to analyze the nutritional grain quality of North African barley collection. Grain color, protein and β-glucan contents, starch and mineral elements contents were determined in sixteen barley genotypes. Obtained results showed that the average of protein content, varied from 10,76 to 14,13%, the β-glucan content varied from 2,18 to 4,75%, starch content varied from 52 to 60% and mineral elements varied from 1.82 to 2.52. The richest genotypes in terms of protein and β-glucan contents were the naked barley genotypes (V10 and V23) from Tunisia and Egypt respectively. In opposite, these two genotypes were the poorest in mineral elements comparatively to the remainder ones. Although some hulled barley genotypes (V7, V8) showed high levels of protein, the naked barley seeds have, in addition, an appreciable color similar to durum wheat allowing them to be easily mixed with wheat in the process of making pasta.
Author Keywords: Barley, β-glucans, nutritional quality, proteins, starch.
Amani Ben Naceur1, Hatem Cheikh-M’hamed2, Elyes Babay3, Sameh Mnasri4, Chedly Abdelly5, and M’barek Ben Naceur6
1 Faculty of Sciences Campus Universitaire Tunis - El Manar - 2092 Tunis, Tunisia
2 National Agronomic Research Institute of Tunisia, 2040, Ariana-Tunis, Tunisia
3 National Gene Bank of Tunisia, Boulevard Leader Yasser Arafat 1080, Cherguia 1, Tunis, Tunisia
4 National Gene Bank of Tunisia, Boulevard Leader Yasser Arafat 1080, Cherguia 1, Tunis, Tunisia
5 Center of Biotechnology of Borj Cedria, Tunisia
6 National Agronomic Research Institute of Tunisia, Laboratory of Biotechnology applied to Agriculture, Tunis, Tunisia
Original language: English
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Barley has interesting characteristics for human health such as fiber, antioxidants, vitamins, minerals, proteins and especially β-glucans, which make it one of the best choices of whole grain. Because of its importance for human nutrition, β-glucan and protein contents were determining factors in the grains quality. The aim of this study was to analyze the nutritional grain quality of North African barley collection. Grain color, protein and β-glucan contents, starch and mineral elements contents were determined in sixteen barley genotypes. Obtained results showed that the average of protein content, varied from 10,76 to 14,13%, the β-glucan content varied from 2,18 to 4,75%, starch content varied from 52 to 60% and mineral elements varied from 1.82 to 2.52. The richest genotypes in terms of protein and β-glucan contents were the naked barley genotypes (V10 and V23) from Tunisia and Egypt respectively. In opposite, these two genotypes were the poorest in mineral elements comparatively to the remainder ones. Although some hulled barley genotypes (V7, V8) showed high levels of protein, the naked barley seeds have, in addition, an appreciable color similar to durum wheat allowing them to be easily mixed with wheat in the process of making pasta.
Author Keywords: Barley, β-glucans, nutritional quality, proteins, starch.
How to Cite this Article
Amani Ben Naceur, Hatem Cheikh-M’hamed, Elyes Babay, Sameh Mnasri, Chedly Abdelly, and M’barek Ben Naceur, “The nutritional quality of North African barley genotypes,” International Journal of Innovation and Applied Studies, vol. 25, no. 1, pp. 410–419, December 2018.
