The present study was undertaken to investigate the effect of soaking and germination on the nutritional value of Egyptian barley (Giza 131). The results indicated that both soaking and germination significantly decreased the content of Ash , lipids, Crude fiber, Starch , Total ß – glucan and Phytic acid. In addition,The falling number decreased as a result of the activity of amylases. On the other hand, Crude protein,Total sugars, phenolic substances and the antioxidant activity (DPPH· scavenging activity) increased. A significant as well as some minerals (Ca , Mg, K, Cr , Mn) increment was also observed with regard to the studied vitamins (Folic acid, Pyroxidin, Tocopherols) Therefore, the germinatedand Soaked barley can be used inpreparing some Egyptian common traditional meals.
F. Nour, S., M. Ahmed, S., M.M.Youssef, A., & E. M. A.Rizk, W. (2017). Effect of Soaking and Germination on Nutritional Value of Egyptian Barley. Alexandria Science Exchange Journal, 38(April-June), 281-290. doi: 10.21608/asejaiqjsae.2017.127364
MLA
Soheir F. Nour; Samir M. Ahmed; Ayat M.M.Youssef; Wafaa E. M. A.Rizk. "Effect of Soaking and Germination on Nutritional Value of Egyptian Barley". Alexandria Science Exchange Journal, 38, April-June, 2017, 281-290. doi: 10.21608/asejaiqjsae.2017.127364
HARVARD
F. Nour, S., M. Ahmed, S., M.M.Youssef, A., E. M. A.Rizk, W. (2017). 'Effect of Soaking and Germination on Nutritional Value of Egyptian Barley', Alexandria Science Exchange Journal, 38(April-June), pp. 281-290. doi: 10.21608/asejaiqjsae.2017.127364
VANCOUVER
F. Nour, S., M. Ahmed, S., M.M.Youssef, A., E. M. A.Rizk, W. Effect of Soaking and Germination on Nutritional Value of Egyptian Barley. Alexandria Science Exchange Journal, 2017; 38(April-June): 281-290. doi: 10.21608/asejaiqjsae.2017.127364