Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley
International Journal of Food Science and Biotechnology
Volume 4, Issue 2, June 2019, Pages: 35-39
Received: May 3, 2018; Accepted: Jun. 1, 2018; Published: May 8, 2019
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Cecilia Castillo, Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México
Gabino García, Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México
Adrián Hernández, Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México
Mauro Zamora, National Barley Breeding Program, National Institute of Research in Forestry, Agriculture and Livestock (INIFAP), Valley of México Experimental Station, Texcoco, México
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Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.
Malting Barley, Proximate Analysis, Nutritional Value, Energy Value
To cite this article
Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora, Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley, International Journal of Food Science and Biotechnology. Vol. 4, No. 2, 2019, pp. 35-39. doi: 10.11648/j.ijfsb.20190402.11
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This article 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.
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