International Journal of Food Science and Biotechnology

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Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley

Received: 03 May 2018    Accepted: 01 June 2018    Published: 08 May 2019
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Abstract

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.

DOI 10.11648/j.ijfsb.20190402.11
Published in International Journal of Food Science and Biotechnology (Volume 4, Issue 2, June 2019)
Page(s) 35-39
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Malting Barley, Proximate Analysis, Nutritional Value, Energy Value

References
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Author Information
  • Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México

  • Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México

  • Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México

  • 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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  • APA Style

    Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora. (2019). Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. International Journal of Food Science and Biotechnology, 4(2), 35-39. https://doi.org/10.11648/j.ijfsb.20190402.11

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    ACS Style

    Cecilia Castillo; Gabino García; Adrián Hernández; Mauro Zamora. Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. Int. J. Food Sci. Biotechnol. 2019, 4(2), 35-39. doi: 10.11648/j.ijfsb.20190402.11

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    AMA Style

    Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora. Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. Int J Food Sci Biotechnol. 2019;4(2):35-39. doi: 10.11648/j.ijfsb.20190402.11

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  • @article{10.11648/j.ijfsb.20190402.11,
      author = {Cecilia Castillo and Gabino García and Adrián Hernández and Mauro Zamora},
      title = {Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley},
      journal = {International Journal of Food Science and Biotechnology},
      volume = {4},
      number = {2},
      pages = {35-39},
      doi = {10.11648/j.ijfsb.20190402.11},
      url = {https://doi.org/10.11648/j.ijfsb.20190402.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijfsb.20190402.11},
      abstract = {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.},
     year = {2019}
    }
    

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    T1  - Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley
    AU  - Cecilia Castillo
    AU  - Gabino García
    AU  - Adrián Hernández
    AU  - Mauro Zamora
    Y1  - 2019/05/08
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ijfsb.20190402.11
    DO  - 10.11648/j.ijfsb.20190402.11
    T2  - International Journal of Food Science and Biotechnology
    JF  - International Journal of Food Science and Biotechnology
    JO  - International Journal of Food Science and Biotechnology
    SP  - 35
    EP  - 39
    PB  - Science Publishing Group
    SN  - 2578-9643
    UR  - https://doi.org/10.11648/j.ijfsb.20190402.11
    AB  - 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.
    VL  - 4
    IS  - 2
    ER  - 

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