The nutritional quality of North African barley genotypes

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.