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Comparison of nutritional profile of barley flour and refined wheat flour

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Ankita Dobhal Pratima Awasthi

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 The Pharma Innovation Journal 2021; 10(8): 1615-1621

ISSN (E): 2277- 7695

ISSN (P): 2349-8242
NAAS Rating: 5.23 Comparison of nutritional profile of barley flour and
TPI 2021; 10(8): 1615-1621
© 2021 TPI refined wheat flour
www.thepharmajournal.com
Received: 07-06-2021
Accepted: 09-07-2021 Ankita Dobhal and Pratima Awasthi
Ankita Dobhal
Ph.D. Scholar, Department of Abstract
Foods and Nutrition, College of The present study was conducted to investigate the nutritional composition of barley flour and refined
Home Science, Govind Ballabh wheat flour. Both the flours were analyzed for their proximate composition, mineral content (calcium,
Pant University of Agriculture iron and phosphorus) and other nutritional parameters such as dietary fibre, total starch, resistant starch,
and Technology, Pantnagar, gluten content, in-vitro protein digestibility and total antioxidant activity. Results of proximate
Udham Singh Nagar, composition revealed that crude protein, crude fat, crude fibre and total ash content of barley flour were
Uttarakhand, India
significantly higher than refined wheat flour, whereas, barley flour had significantly lower moisture and
carbohydrate content as compared to refined wheat flour. Minerals viz., calcium, iron and phosphorus
Pratima Awasthi
Professor, Department of Foods were found to be significantly higher in barley flour as compared to refined wheat flour. Total starch
and Nutrition, College of Home content, gluten content and in-vitro protein digestibility of barley flour was significantly lower than
Science, Govind Ballabh Pant refined wheat flour. However, in terms of nutritional parameters like dietary fibre, resistant starch and
University of Agriculture and total antioxidant activity, barley flour had significantly higher values than refined wheat flour. Overall,
Technology, Pantnagar, Udham barley flour had higher nutritive value as compared to refined wheat flour.
Singh Nagar, Uttarakhand,
India Keywords: barley flour, refined wheat flour, proximate composition, mineral content, other nutritional
parameters

1. Introduction
Cereals are the major sources of dietary carbohydrates for human nutrition. They contain 60 to
70 per cent starch and are therefore considered excellent energy rich food. Globally, in about
75 per cent of the countries, cereals and millets are the staple foods (Khader, 2001) [1]. The
most important species of cereals grown worldwide are wheat, rice, maize, barley, and
sorghum. Other species like millets, rye and oats are of minor or regional importance (Afify et
al., 2016) [2].
Flour is generally a powdered substance, made by grinding raw grains and is used to make
different foods. For most of the processed food products, refined flours are preferred over
whole grain flours because of their bland taste and ease of processing (Brennan et al., 2013) [3].
However, during refining, most nutritious fractions of the grain i.e. bran and germ are
removed. As a result, refined flours are mostly composed of carbohydrates. Milling operations
generally remove most of the indigestible fibre from the grains (Potter and Hotchkiss, 1996)
[4]
.
Wheat (Triticum aestivum L.) is one of the oldest and most important staple food crops in the
world (Tama’s et al., 2009) [5]. According to FAO (2012) [6], the estimated global wheat
production in the year 2011-2012 was 699.4 million metric tons. Wheat is rich in
carbohydrates. It also contains protein, fat, fibre, vitamins and minerals. However, refined
wheat flour is deficient in many nutrients along with essential amino acid lysine (Mishra and
Chandra, 2012) [7].
In some areas, local grains are preferred in terms of taste, nutrition needs of local people as
well as sustainability. One such crop is barley, which has evolved through domestication to
today as a major world crop and ranks fourth based on acreage and production. It is an
excellent source of both soluble and insoluble fibre. Barley grain provides comparatively well-
Corresponding Author: balanced protein to fulfill amino acid requirements. Many scientific evidences suggest that
Ankita Dobhal
Ph.D. Scholar, Department of
adding barley to the diet can help lower serum cholesterol. Barley is not commonly used as a
Foods and Nutrition, College of major ingredient in food commodities. However, partial substitution of whole wheat flour,
Home Science, Govind Ballabh refined wheat flour or other cereal flours with barley flour may result in development of
Pant University of Agriculture several functional food products (Izydorczyk et al., 2001) [8].
and Technology, Pantnagar, Hence, the present study was undertaken to compare the nutritional characteristics of barley
Udham Singh Nagar,
Uttarakhand, India
flour and refined wheat flour in details so that barley flour can be used as a substitute over
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refined wheat flour for developing various functional food Total starch
products. Total starch was estimated colorimetrically by anthrone
reagent method as quoted by Ranganna (1986) [11].
Materials and Methods
Procurement of raw materials Resistant starch
Barley flour was purchased from main market, Rudrapur, Resistant starch was determined by using the glucose oxidase
Uttarakhand, whereas, refined wheat flour was purchased assay given by McCleary et al. (2002) [14] with slight
from local market of Pantnagar, Uttarakhand. Analytical modification.
grade chemicals were purchased from allied chemicals,
Pantnagar, Uttarakhand. Gluten content
[15]
Gluten content was determined using AOAC (2000)
Proximate composition procedure.
Proximate composition viz. moisture, crude protein, crude fat,
crude fibre and total ash content of barley flour and refined In-vitro protein digestibility
wheat flour were determined by standard procedures given by Estimation of in-vitro protein digestibility of the samples was
AOAC (1995) [9]. Carbohydrate content was calculated by done by the method given by Akeson and Stahman (1964) [16]
difference and energy value was calculated using the method and protein extraction as per the method of De Groot and
given by Mudambi and Rao (1989) [10]. All readings were Slump (1969) [17].
taken in triplicate.
Total antioxidant activity
Estimation of minerals Total antioxidant activity was determined by the 1, 1-
Calcium diphenyl-2-picryl-hydrazyl (DPPH) method of Brand-
Titration method given by AOAC (1995) [9] was used to Williams et al. (1995) [18].
determine the calcium content in flour samples.
Statistical analysis
Iron The experiments were performed in triplicate and the data
Iron was estimated colorimetrically by Wong’s method as obtained was subjected to statistical analysis. The results are
quoted by Ranganna (1986) [11] using the principle that ferric presented as the mean value of the individual measurements
ion gives blood red color with potassium thiocyanate. with the corresponding standard deviation (SD), using
Microsoft Excel. One way ANOVA was applied in the data
Phosphorus using WASP- Web Agri Stat Package 2.0, to find out
Phosphorus estimation in the flour samples was done with the significant difference between the nutritional composition of
method of Fiske and Subbarow (1925) [12] described by barley flour and refined wheat flour.
Ranganna (1986) [11].
Results and Discussion
Other nutritional parameters 1. Proximate composition
Dietary fibre Proximate composition of barley flour and refined wheat flour
It was determined by the method given by Asp and Johansson has been presented in Table 1.
(1981) [13].

Table 1: Proximate composition of barley flour and refined wheat flour

Nutrient Barley flour Refined wheat flour CV S.Em.± CD at 5%
Moisture (%) 11.64 ± 0.04a 12.49 ± 0.03b 0.29 0.04 0.08
Crude protein (%) 12.85 ± 0.03a 11.27 ± 0.04b 0.28 0.03 0.08
a
Crude fat (%) 2.31 ± 0.03 1.51 ± 0.03b 1.48 0.03 0.06
a
Crude fibre (%) 7.05 ± 0.04 0.45 ± 0.02b 0.84 0.03 0.07
Total ash (%) 2.57 ± 0.02a 0.69 ± 0.02b 1.23 0.02 0.05
Carbohydrate (%) 63.18 ± 0.05a 73.59 ± 0.10b 0.11 0.08 0.18
Physiological energy (Kcal/100g) 324.91 ± 0.13a 353.03 ± 0.07b 0.03 0.10 0.23
Results are expressed as mean ± S.D, n=3
Different alphabets in superscript in each row show significant difference between values
CV- coefficient of variation, S.Em- standard error of mean, CD-critical difference

Moisture According to El-Taib et al. (2018) [22], moisture content in

Moisture content depicts the water content of a food sample. wheat flour was 12.40 per cent. Aleem Zaker et al. (2012) [23]
Moisture analysis is a prerequisite to determine other food reported 13.20 per cent moisture content in refined wheat
constituents. In the present study, moisture content in barley flour, whereas, Islam et al. (2012) [24] reported 12.98 per cent
flour was found to be 11.64 per cent, whereas, the moisture moisture content in refined wheat flour. Shelf life of the food
content found in refined wheat flour was 12.49 per cent. sample depends upon the moisture content. Higher moisture
Abadi and Naser (2019) [19] reported 12.60 per cent and 12.05 content indicates lower shelf life of a product.
per cent moisture content in experimental barley flour variety
IPA 265 and IPA 99 respectively. Beigh et al. (2019) [20] Crude protein
quoted 11.50 per cent moisture content in barley flour, Crude protein is a measure of the protein content of a food. In
whereas, O’Shea et al. (2016) [21] quoted 11.90 per cent the present study, significant difference was found in the
moisture content in wholegrain barley flour. values of crude protein present in barley flour and refined
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wheat flour. Crude protein content of barley flour and refined Total ash
wheat flour was found to be 12.85 per cent and 11.27 per cent Total ash represents the mineral content of a sample. Total
respectively. Del Carmen Robles-Ramírez et al. (2020) [25] ash content in barley flour was found to be 2.57 per cent
reported protein content of 12.40 per cent in barley flour and which was significantly higher than the total ash content of
11.33 per cent in wheat flour. Arshid et al. (2018) [26] refined wheat flour i.e. 0.69 per cent, which clearly signifies
mentioned 13.63 per cent and 11.54 per cent protein content that barley flour is rich in minerals as compared to white flour
in barley flour and wheat flour respectively. Deng et al. or refined wheat flour which is deficient in many essential
(2020) [27] reported 12.17 per cent protein content in ordinary minerals. del Carmen Robles-Ramírez et al. (2020) [25]
barley flour, whereas, Panizo‐Casado et al. (2020) [28] reported slightly lower values for total ash content in barley
reported the protein concentrations for the barley landraces in flour and refined wheat flour which were 2.51 per cent and
between 10.80 per cent to 14.00 per cent on dry-weight basis. 0.50 per cent respectively. Arshid et al. (2018) [26] mentioned
Marpalle et al. (2014) [29] reported 10.37 per cent protein 3.05 per cent ash content in barley flour. According to El-Taib
content in refined wheat flour, whereas, Doblado-Maldonado et al. (2018) [22], ash content in barley flour and wheat flour
et al. (2012) [30] reported 11.70 per cent protein content in all- was 2.44 per cent and 0.49 per cent respectively, whereas,
purpose wheat flour. Aleem Zaker et al. (2012) [23] reported Beigh et al. (2019) [20] quoted 2.32 per cent total ash content
11.87 per cent crude protein content in refined wheat flour. in barley flour.
Sanz-Penella et al. (2013) [36] reported 0.53 per cent ash
Crude fat content in wheat flour, whereas, Marpalle et al. (2014) [29]
Crude fat also called ether extract or free lipid content is a reported 0.67 per cent ash content in refined wheat flour.
measure of fat content present in food products. Crude fat Dhillon and Tanwar (2018) [32] mentioned 0.60 per cent ash
content in barley flour was found to be 2.31 per cent, whereas, content in refined wheat flour, whereas, Aleem Zaker et al.
crude fat content found in refined wheat flour was 1.51 per
(2012) [23] mentioned 0.53 per cent total ash content in refined
cent. Abadi and Naser (2019) [19] reported 2.80 per cent and
wheat flour.
1.50 per cent crude fat content in experimental barley flour
variety IPA 265 and IPA 99 respectively. According to El- Carbohydrate
Taib et al. (2018) [22], lipid content in barley flour and wheat
Carbohydrates are sugar molecules and are one of the three
flour was 2.77 per cent and 1.21 per cent respectively. Ali
major nutrients present in foods along with proteins and fats.
(2015) [31] reported 2.68 per cent crude fat in barley flour,
In the present study, carbohydrate content of 63.18 per cent
whereas, Beigh et al. (2019) [20] reported 2.25 per cent crude
was found in barley flour and 73.59 per cent in refined wheat
fat in barley flour.
flour. Abadi and Naser (2019) [19] reported 66.50 per cent and
Marpalle et al. (2014) [29] reported 2.33 per cent fat content in
69.40 per cent carbohydrate content in experimental barley
refined wheat flour, whereas, Islam et al. (2012) [24] reported
1.80 per cent fat content in refined wheat flour. Dhillon and flour variety IPA 265 and IPA 99 respectively. Beigh et al.
Tanwar (2018) [32] mentioned 1.15 per cent fat content in (2019) [20] quoted 67.40 per cent carbohydrate content in
refined wheat flour. Aleem Zaker et al. (2012) [23] reported barley flour, whereas, Abeshu and Abrha (2017) [37] quoted
1.38 per cent crude fat content in refined wheat flour. carbohydrate content in Ardu-12-60B barley variety to be
58.45 per cent.
Crude fibre Dhillon and Tanwar (2018) [32] reported 77.59 per cent
Crude fibre is a measure of fibre content in food. It is the carbohydrate content in refined wheat flour, whereas, Islam et
insoluble residue obtained through acid hydrolysis followed al. (2012) [24] reported 71.23 per cent carbohydrate content in
by alkaline hydrolysis of food. It is a measure of the amount refined wheat flour. Rani and Singh (2018) [38] quoted 74.21
of indigestible cellulose, lignin, pentosans, etc. present in per cent carbohydrate content in refined wheat flour.
foods. Results of the present study revealed crude fibre
content of 7.05 per cent in barley flour, which was Physiological energy
significantly higher than the crude fibre content of refined On the basis of proximate composition, the calculated
wheat flour i.e. 0.45 per cent. Abadi and Naser (2019) [19] physiological energy value of barley flour was 324.91
reported 5.90 per cent and 6.15 per cent crude fibre content in Kcal/100g and of refined wheat flour was 353.03 Kcal/100g.
experimental barley flour variety IPA 265 and IPA 99 Beigh et al. (2019) [20] reported the calorific value of barley
respectively. According to El-Taib et al. (2018) [22], crude flour to be 371.92 Kcal/100g. Abeshu and Abrha (2017) [37]
fibre content in barley flour and wheat flour was 4.53 per cent mentioned physiological energy value of Belemi barley
and 0.59 per cent respectively, whereas, Din et al. (2009) [33] variety to be 324.30 Kcal/100g, which was almost similar to
mentioned 6.75 per cent crude fibre in barley flour. According the energy value reported in present study and 320.11
to Panizo‐Casado et al. (2020) [28], the mean concentrations of Kcal/100g in Diribie barley variety. Rani and Singh (2018) [38]
crude fibre in 42 barley landraces varied considerably from quoted 358.65 Kcal/100g energy value in refined wheat flour,
4.20 per cent to 8.10 per cent on dry weight basis. whereas, Ahmed and Ashraf (2019) [39] quoted 360.93
Dhillon and Tanwar (2018) [32] mentioned 0 per cent fibre Kcal/100g calorific value in wheat flour.
content in refined wheat flour, whereas, Islam et al. (2012) [24]
mentioned 0.85 per cent fibre content in refined wheat flour. 2. Mineral composition
Ullah et al. (2016) [34] quoted 0.71 per cent crude fibre content The results of mineral content in barley flour and refined
in refined wheat flour, whereas, Desai et al. (2010) [35] quoted wheat flour have been presented in Table 2.
0.36 per cent crude fibre content in wheat flour.

Table 2: Mineral composition of barley flour and refined wheat flour

Mineral Barley flour Refined wheat flour CV S.Em.± CD at 5%
Calcium (mg/100g) 43.15 ± 0.13a 21.87 ± 0.08b 0.34 0.11 0.25

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Iron (mg/100g) 6.29 ± 0.03a 2.11 ± 0.04b 0.79 0.03 0.08

Phosphorus (mg/100g) 362.27 ± 0.15a 77.22 ± 0.11b 0.06 0.13 0.29
Results are expressed as mean ± S.D, n=3
Different alphabets in superscript in each row show significant difference between values
CV- coefficient of variation, S.Em- standard error of mean, CD-critical difference

Calcium wheat flour, whereas, Doblado-Maldonado et al. (2012) [30]

In the present study, calcium content in barley flour was reported higher values of iron in all-purpose wheat flour i.e.
observed as 43.15 mg/100g which was significantly higher 5.27 mg/100g. Oghbaei and Prakash (2013) [41] quoted 2.87
than calcium content in refined wheat flour i.e. 21.87 per cent iron content in refined wheat flour.
mg/100g. El-Taib et al. (2018) [22] reported calcium content in
barley flour to be 36.60 mg/100g. According to Panizo‐ Phosphorus
Casado et al. (2020) [28], the mean concentrations of calcium In the present study, phosphorus was found in abundance in
in 42 barley landraces varied considerably from 36.30 barley flour i.e. 362.27 mg/100g. Whereas, phosphorus
mg/100g to 53.80 mg/100g. Platel et al. (2010) [40] mentioned content in refined wheat flour was found to be 77.22
38.91 mg/100g calcium content in unmalted barley. mg/100g, which was significantly lower than phosphorus
Sanz-Penella et al. (2013) [36] reported 22 mg/100g calcium content in barley flour. El-Taib et al. (2018) [22] reported
content in wheat flour, which was quite similar to the result phosphorus content in barley flour to be 360 mg/100g.
found in present study. Doblado-Maldonado et al. (2012) [30] According to Panizo‐Casado et al. (2020) [28], the mean
reported 17 mg/100g calcium content in all-purpose wheat concentrations of phosphorus in 42 barley landraces varied
flour, whereas, Oghbaei and Prakash (2013) [41] quoted 30.24 considerably from 182.90 mg/100g to 517.90 mg/100g.
mg/ 100g calcium content in refined wheat flour. Farooqui et al. (2018) [42] mentioned 320 mg/100g phosphorus
content in non-germinated barley flour. Sanz-Penella et al.
Iron (2013) [36] reported 111 mg/100g phosphorus content in wheat
Iron content in barley flour was found to be 6.29 mg/100g flour, whereas, Doblado-Maldonado et al. (2012) [30] reported
which was significantly higher than iron content found in higher values of phosphorus in all-purpose wheat flour i.e.
refined wheat flour i.e. 2.11 mg/100g. El-Taib et al. (2018) [22] 123 mg/100g.
reported iron content in barley flour to be 4.27 mg/100g.
According to Panizo‐Casado et al. (2020) [28], the mean 3. Other nutritional parameters
concentrations of iron in 42 barley landraces varied The results of other nutritional parameters in barley flour and
considerably from 3.37 mg/100g to 6.83 mg/100g. Sanz- refined wheat flour have been presented in Table 3.
Penella et al. (2013) [36] reported 1.27 mg/100g iron content in

Table 3: Other nutritional parameters of barley flour and refined wheat flour
Nutritional parameter Barley flour Refined wheat flour CV S.Em.± CD at 5%
Total dietary fibre (%) 17.56 ± 0.04a 3.21 ± 0.04b 0.37 0.04 0.09
Insoluble dietary fibre (%) 13.05 ± 0.04a 2.08 ± 0.03b 0.44 0.03 0.08
a
Soluble dietary fibre (%) 4.51 ± 0.03 1.13 ± 0.01b 0.82 0.02 0.05
Total starch (%) 64.27 ± 0.06a 68.26 ± 0.06b 0.09 0.06 0.14
Resistant starch (%) 5.45 ± 0.04a 0.84 ± 0.03b 1.01 0.03 0.07
Wet gluten (%) 17.27 ± 0.05 a 27.52 ± 0.05b 0.20 0.05 0.10
a
Dry gluten (%) 5.91 ± 0.04 9.01 ± 0.08b 0.79 0.06 0.13
In-vitro protein digestibility (%) 72.23 ± 0.05a 74.46 ± 0.04b 0.06 0.05 0.10
Total antioxidant activity (%) 28.56 ± 0.04a 17.42 ± 0.05b 0.21 0.05 0.11
Results are expressed as mean ± S.D, n=3
Different alphabets in superscript in each row show significant difference between values
CV- coefficient of variation, S.Em- standard error of mean, CD-critical difference

Total dietary fibre fibre in wholegrain barley flour and wheat flour respectively.
Roughage or dietary fibre is the portion of plant-derived food Oghbaei and Prakash (2013) [41] quoted 3.24 per cent total
which is not completely digested by human digestive dietary fibre in refined wheat flour, whereas, Aprodu and
enzymes. In the present study, total dietary fibre content in Banu (2017) [43] quoted 3.14 per cent total dietary fibre in
barley flour was found to be significantly higher than refined wheat flour.
wheat flour. The values for total dietary fibre content in
barley flour and refined wheat flour were found to be 17.56 Insoluble dietary fibre
per cent and 3.21 per cent respectively. Regular consumption Insoluble dietary fibre adds bulk to the diet and helps to pass
of diet high in fibre is commonly associated with good health the food quickly through stomach and intestines. Insoluble
and lower risk of several diseases. dietary fibre content in barley flour was found to be
del Carmen Robles-Ramírez et al. (2020) [25] reported total significantly higher than refined wheat flour. The values for
dietary fibre content in barley flour and wheat flour as 17.89 insoluble dietary fibre content in barley flour and refined
per cent and 3.89 per cent respectively, which is very close to wheat flour were found to be 13.05 per cent and 2.08 per cent
the values reported in present study. El-Taib et al. (2018) [22] respectively.
reported 19.00 per cent and 4.88 per cent total dietary fibre in Ragaee et al. (2011) [44] reported 14.00 per cent and 2.40 per
barley flour and wheat flour respectively. O’Shea et al. (2016) cent insoluble dietary fibre in barley flour and white flour
[21]
mentioned 17.00 per cent and 3.70 per cent total dietary respectively. According to Aprodu and Banu (2017) [43],
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insoluble dietary fibre content in hulled barley flour and Wet gluten content
wheat flour was found to be 12.10 per cent and 9.42 per cent Gluten is a family of proteins found in cereals like wheat, rye
respectively. El-Taib et al. (2018) [22] mentioned 16.70 per and barley. Wet gluten content in barley flour was found to be
cent and 3.10 per cent insoluble dietary fibre in barley flour 17.27 per cent, which was significantly lower than the wet
and wheat flour respectively. Sanz-Penella et al. (2013) [36] gluten content found in refined wheat flour i.e. 27.52 per cent.
reported 1.91 per cent insoluble dietary fibre content in wheat The two main proteins found in gluten are gliadin and
bread, whereas, Oghbaei and Prakash (2013) [41] reported 3.00 glutenin. Gliadin is mostly responsible for the adverse health
per cent insoluble dietary fibre in refined wheat flour. effects of gluten.
Afify et al. (2016) [2] reported wet gluten content of wheat
Soluble dietary fibre flour to be 26.03 per cent, whereas, Sheikholeslami et al.
Soluble dietary fibre dissolves in water to form a gel-like (2018) [53] reported 27.00 per cent wet gluten in wheat flour,
material. It helps in lowering blood glucose and cholesterol which is almost similar to the value reported in present study.
levels. In the present study, soluble dietary fibre content in Dhingra and Jood (2004) [54] mentioned 30.60 per cent wet
barley flour was found to be significantly higher than refined gluten in wheat flour, whereas, 23.00 per cent wet gluten in
wheat flour. The values for soluble dietary fibre content in 20 per cent barley incorporated wheat flour. Gupta et al.
barley flour and refined wheat flour were found to be 4.51 per (2011) [55] quoted 29.12 per cent wet gluten in wheat flour,
cent and 1.13 per cent respectively. whereas, 22.00 per cent wet gluten in 40 per cent barley
Ragaee et al. (2011) [44] reported 6.50 per cent and 1.50 per incorporated wheat flour.
cent soluble dietary fibre in barley flour and white flour
respectively, whereas, Kinner et al. (2011) [45] reported 4.27 Dry gluten content
per cent soluble dietary fibre in naked barley flour. According Dry gluten content in barley flour was found to be 5.91 per
to Aprodu and Banu (2017) [43], soluble dietary fibre content cent, which was significantly lower than the dry gluten
in hulled barley flour and wheat flour was found to be 4.10 content found in refined wheat flour i.e. 9.01 per cent.
per cent and 3.64 per cent respectively. Pedersen et al. (1989) Sheikholeslami et al. (2018) [53] reported 9.70 per cent dry
[46]
quoted 3.80 per cent and 3.70 per cent soluble dietary fibre gluten in wheat flour, which is slightly higher than the value
content in wholemeal barley flour and semi-refined barley reported in present study. Dhingra and Jood (2004) [54]
flour respectively. Al Shehry (2017) [47] reported 4.75 per cent mentioned 10.30 per cent dry gluten in wheat flour, whereas,
soluble dietary fibre in hull-less barley flour. Oghbaei and 8.00 per cent dry gluten in 20 per cent barley incorporated
Prakash (2013) [41] mentioned 0.24 per cent soluble dietary wheat flour. Gupta et al. (2011) [55] also reported the same
fibre in refined wheat flour. values viz., 10.30 per cent dry gluten in wheat flour, whereas,
8.00 per cent dry gluten in 40 per cent barley incorporated
Total starch wheat flour. Marpalle et al. (2014) [29] reported 9.26 per cent
Starch is the most common type of carbohydrate contained in dry gluten in refined wheat flour. Aleem Zaker et al. (2012)
[23]
many staple foods in the human diet. Total starch content in reported 8.72 per cent dry gluten content in refined wheat
barley flour was found to be significantly lower than the flour.
starch content in refined wheat flour, which was 64.27 per
cent and 68.26 per cent in barley flour and refined wheat flour In-vitro protein digestibility
respectively. Altan et al. (2009) [48] quoted 68.40 per cent Protein digestibility means how effectively our body can use a
starch content in barley flour, whereas, Bai et al. (2018) [49] particular dietary protein source. In-vitro protein digestibility
quoted 60.00 per cent starch content in hull-less barley flour. of barley flour was found to be 72.23 per cent, whereas, in-
Deng et al. (2020) [27] mentioned 64.56 per cent total starch in vitro protein digestibility of refined wheat flour was found to
ordinary barley flour, which was slightly higher than the value be 74.46 per cent. Ertop et al. (2020) [56] reported protein
reported in present study. O’Shea et al. (2016) [21] mentioned digestibility of barley flour and wheat flour to be 65.19 per
56.00 per cent and 69.00 per cent total starch content in cent and 74.46 per cent respectively. Bai et al. (2018) [49]
wholegrain barley flour and wheat flour respectively. Yadav quoted 72.30 per cent protein digestibility in hull-less barley
et al. (2010) [50] reported 65.60 per cent and 69.80 per cent flour, which was almost similar to the value reported in
total starch content in barley and wheat respectively. present study. Rantanen (2020) [57] mentioned 74.68 per cent
protein digestibility in wheat flour, whereas 79.69 per cent
Resistant starch protein digestibility of germinated barley flour. Ahmed and
Starch which escapes digestion in the small intestine of Ashraf (2019) [39] quoted 74.99 per cent protein digestibility
healthy individuals is called resistant starch. It is used as a of wheat flour.
dietary supplement because of its several health benefits. In
the present study, resistant starch was found to be Total antioxidant activity
significantly higher in barley flour as compared to refined Total antioxidant capacity is a measure used to assess
wheat flour. The values for resistant starch in barley flour and the antioxidant level of biological samples. In the present
refined wheat flour are 5.45 per cent and 0.84 per cent study, total antioxidant activity of barley flour was found to
respectively. be 28.56 per cent, which was significantly higher than the
Beigh et al. (2019) [20] reported 5.18 per cent resistant starch antioxidant activity of refined wheat flour, i.e. 17.42 per cent.
content in barley flour, which was slightly lower than the Adhikari et al. (2016) [58] reported 28.64 per cent and 23.72
value reported in present study. However, Deng et al. (2020) per cent total antioxidant activity in barley flour and wheat
[27]
reported 5.53 per cent resistant starch in ordinary barley flour respectively. Farooqui et al. (2018) [42] mentioned lower
flour, which was slightly higher than the value reported in values of total antioxidant activity in non-germinated and
present study. Nigudkar (2014) [51] mentioned 0.65 per cent germinated barley flour as 11.37 per cent and 14.36 per cent
resistant starch content in refined wheat flour, whereas, respectively. Rani and Singh (2018) [38] quoted 17.34 per cent
Tiwari (2013) [52] mentioned 1.01 per cent resistant starch total antioxidant activity in refined wheat flour.
content in refined wheat flour.

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Conclusion resistant starch by enzymatic digestion in starch and

From the above discussion, it can be concluded that barley selected plant materials: collaborative study. Journal of
flour has better nutritional profile as compared to refined AOAC International 2002;85(5):1103-1111.
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Acknowledgement 18. Brand-Williams W, Cuvelier ME, Berset CLWT. Use of
The authors are thankful to the Department of Foods and a free radical method to evaluate antioxidant
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