Effects of Long Term Storage Factors on Nutritional Value of Conserved Barley Accessions in Ethiopia
Journal of Food and Nutrition Sciences
Volume 7, Issue 6, November 2019, Pages: 87-95
Received: Aug. 23, 2019;
Accepted: Oct. 22, 2019;
Published: Nov. 8, 2019
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Asnakech Senbeta, Crop & Horticulture Biodiversity Directorate, Ethiopian Biodiversity Institute, Addis Ababa, Ethiopia
Dejene Dida, Crop & Horticulture Biodiversity Directorate, Ethiopian Biodiversity Institute, Addis Ababa, Ethiopia
Ethiopia is one of the world centers of genetic diversity and origin of barley crop. Now a day the country is conserve many cereal crops under cold room storage, gene bank. One of the conserved crops is barley. Barley is the cereal crop, that mainly grown in the central highland of Ethiopia. The samples of 45 barley accessions were used for the current analysis. The aim of this study is to evaluate the effects of long term storage factors on nutritional value of barley that tested in 1993 and compare the results with nutritional value of barley that tested after 25 years (2018). Sample preparation and nutritional values were determined by using appropriate standard official procedures, AOAC (Association of Official Analytical Chemists). Descriptive graphs and paired t-test were used to analyze the data obtained on nutritional values of barley crop from two test years. The nutritional value of barley crop after 25 years of storage time was decreased as compared with its nutritional value tested in 1993, except total carbohydrate. As a result, the study found statistically significant difference of average percentage content of crude protein, total mineral ash, moisture and total carbohydrate between 1993 and after 25 years of storage time. The current study concluded that, when the storage time increases, the nutritional values of barley crop were significantly decreased for all nutritional values except crude fat content and total carbohydrate.
Effects of Long Term Storage Factors on Nutritional Value of Conserved Barley Accessions in Ethiopia, Journal of Food and Nutrition Sciences.
Vol. 7, No. 6,
2019, pp. 87-95.
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