Barley for Food and Health: Science, Technology, and Products

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GENETICS AND NUTRIENT COMPOSITION 77 TABLE 4.5 B-Complex Vitamins (mg/kg) in Barley, Dry Matter Basis n Means Range Thiamine 4 5.2 4.0–6.5 Riboflavin 5 1.8 1.2–2.9 Nicotinic acid 4 63.3 46.0–80.0 Pantothenic acid 4 5.1 2.8–8.0 Biotin 2 0.14 0.13–0.15 Folic acid 3 0.43 0.2–0.7 Pyridoxine 3 3.5 3.0–4.4 Choline 2 1290 920–2200 Sources: Hopkins et al. (1948); Briggs (1978); National Research Council (1984); Kent and Evers (1994); Köksel et al. (1999); USDA (2005). B-complex vitamins in barley, although it is 85 to 90% biologically unavailable. Extrapolation from research with wheat bran indicates that nicotinic acid is incorporated in a number of polysaccharide and glycopeptide macromolecules that do not release the vitamin unless treated with alkali or acid (Mason et al. 1973; Carter and Carpenter 1982). Barley contains significant amounts of tryptophan, from which nicotinic acid may be synthesized by animals, although approximately 50 mol of tryptophan is required to produce 1 mol of nicotinic acid. Variation in the content of B-complex vitamins from one cereal grain to another is quite small except for nicotinic acid, which is much higher in barley, wheat, sorghum, and rice than oats, rye, maize, and millet. Barley contains the highest level of nicotinic acid of all the cereals. Extrapolating from wheat data, the B-complex vitamins are concentrated in various parts of the barley kernel. Thiamine is concentrated primarily in the scutellum (62%) and aleurone layer (32%). Almost equal amounts of riboflavin found in the aleurone layer (37%) and endosperm (32%), with smaller amounts occurring in the embryonic axis (12%) and scutellum (14%). Nicotinic acid is concentrated in the aleurone layer (61%), with smaller amounts in the pericarp (12%). Pyridoxine is also concentrated in the aleurone layer (61%), with smaller amounts in the pericarp (12%) and scutellum (12%). Pantothenic acid is concentrated in the aleurone layer (41%) and endosperm (43%) (Kent and Evers 1994). Minerals The gross mineral matter of barley is the “ash” remaining after burning a sample until it is free of carbon. Thus, minerals are often referred to as “inorganic” nutrients. The ash content of typical barley ranges from 2.0 to 3.0%, with hulless types being on the lower end and hulled types on the upper end of the range. Barley hulls contain around 6.0% ash (Kent and Evers 1994), which is 60 to 70% nutritionally inert silicon occurring primarily in the outer lemma (Liu and Pomeranz 1975; Pomeranz 1982). At least 14 mineral elements shown to be nutritionally important occur in varying amounts in whole-grain barley. The
78 BARLEY: GENETICS AND NUTRIENT COMPOSITION minerals are divided into two groups, macro and micro elements, on the basis of their concentration in foods. The macro elements found in barley are calcium, phosphorus, potassium, magnesium, sodium, chlorine, and sulfur, and the micro elements are cobalt, copper, iron, iodine, manganese, selenium, and zinc. Silicon is a nonnutrient mineral associated with lignin and cellulose in the hull. Other elements, such as chromium, nickel, and aluminum, have been identified in barley in very small amounts, but their nutritional significance is questionable or unknown. Mineral element composition data of hulled barley are presented in Table 4.6. Despite the fact that mineral composition in barley may vary considerably (Owen et al. 1977; Briggs 1978), these data taken from different reports are remarkably consistent. The greatest variation in the data between reports were in iron, 36 to 85 mg/kg, and phosphorus, 0.26 to 0.44 g/kg, which given the small magnitude of total amounts is probably of little nutritional significance. A recent study involving three barley varieties from Turkey reported values nearly identical to those shown in Table 4.6 for calcium and magnesium, copper, iron, and zinc, but the Turkish barley contained four times more manganese (Köksel et al. 1999). Mineral elements are distributed throughout the seed, but the greatest concentrations are found in the embryo, pericarp, and aleurone (Liu et al. 1974; Weaver et al. 1981; Marconi et al. 2000). Liu and Pomeranz (1975) determined with x-ray analysis that potassium had the highest concentration in the aleurone but TABLE 4.6 Mineral Composition of Barley, Macro and Micro, Dry Matter Basis Hulled Barley Item n Mean Range Macro (g/100 g) Calcium 7 0.05 0.03–0.06 Phosphorus 7 0.35 0.26–0.44 Potassium 7 0.47 0.36–0.58 Magnesium 7 0.14 0.10–0.18 Sodium 6 0.05 0.01–0.08 Chloride 4 0.14 0.11–0.18 Sulfur 2 0.20 0.16–0.24 Silicon 3 0.33 0.15–0.42 Micro (mg/kg) Copper 7 6.25 2.0–9.0 Iron 8 45.7 36.0–85.0 Manganese 7 27.2 17.0–20.0 Zinc 6 34.4 19.0–35.0 Selenium 4 0.4 0.2–0.5 Cobalt 3 0.07 0.05–0.10 Sources: Morrison (1953); Weaver et al. (1981); National Research Council (1984); Kent and Evers (1994); Sugiura et al. (1999); Li et al. (2001a, 2001b); USDA (2005).
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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Page 43 and 44: 26 BARLEY: TAXONOMY, MORPHOLOGY, AN
Page 49 and 50: 3 Barley Biotechnology: Breeding an
Page 51 and 52: 34 BARLEY BIOTECHNOLOGY: BREEDING A
Page 73 and 74: 4 Barley: Genetics and Nutrient Com
Page 75 and 76: 58 BARLEY: GENETICS AND NUTRIENT CO
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Page 113 and 114: 96 BARLEY PROCESSING: METHODS AND P
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Page 117 and 118: 100 BARLEY PROCESSING: METHODS AND
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128 BARLEY PROCESSING: METHODS AND
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134 EVALUATION OF FOOD PRODUCT QUAL
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7 Barley Food Product Research and
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146 BARLEY FOOD PRODUCT RESEARCH AN
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8 Health Benefits of Barley Foods I
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180 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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