Department of Biology, College of Natural and Computational Sciences, Mekdela Amba University, P.O. Box 32, Tuluawlia, Ethiopia.
Department of Biology, College of Natural and Computational Sciences, Debark University, P.O. Box 90, Debark, Ethiopia.
ScientificWorldJournal. 2024 Oct 7;2024:1367540. doi: 10.1155/2024/1367540. eCollection 2024.
In agriculture, barley holds significant importance as a vital crop with multiple uses. It provides a variety of advantages, including weed suppression, erosion management, nutrient recycling, and improved soil structure. The nutritional and functional composition of barley varieties' samples were analyzed using AOAC methods. The moisture content of the samples ranged from 7.3% to 12.8%, while the ash content varied from 0.5% to 13%. The crude fiber content ranged from 0.5% to 1.5%, and the crude protein content ranged from 0.73% to 3.4%. Furthermore, the crude fat content ranged from 0.11% to 0.8%. The carbohydrate content of the samples were found to be between 69.5% and 82.5%, with an energy value ranging from 338.2 to 382.02 kcal/100 g. In terms of mineral content, the samples exhibited varying levels of calcium (310-670 mg/100 g), iron (34.9-65 mg/100 g), zinc (8.9-16 mg/100 g), and magnesium (Mg) (520-1122 mg/100 g). In addition, the range of the total phenolic content was 1.2 to 3.1 mg/100 g, while the range of the total flavonoid content was 0.41 to 0.55 mg/100 g. Therefore, barley, a selenium-rich food, acts as an antioxidant, protecting cells from free radical damage, reducing inflammation, and reducing the risk of chronic illnesses. The highest content of stearic acid (3.4 g/100 g) followed by myristic acid (2.6 g/100 g) were found in barley varieties. Barley amino acids are essential nutrients for various biological processes, muscle repair, immunological system function, neurotransmitter generation, and detoxification.
在农业中，大麦作为一种重要的作物具有多种用途，具有重要意义。它提供了多种优势，包括抑制杂草、控制侵蚀、养分循环和改善土壤结构。使用 AOAC 方法分析了大麦品种样品的营养和功能成分。样品的水分含量在 7.3%至 12.8%之间，灰分含量在 0.5%至 13%之间。粗纤维含量在 0.5%至 1.5%之间，粗蛋白含量在 0.73%至 3.4%之间。此外，粗脂肪含量在 0.11%至 0.8%之间。样品中的碳水化合物含量在 69.5%至 82.5%之间，能量值在 338.2 至 382.02 千卡/100 克之间。就矿物质含量而言，样品中钙（310-670 毫克/100 克）、铁（34.9-65 毫克/100 克）、锌（8.9-16 毫克/100 克）和镁（520-1122 毫克/100 克）的含量各不相同。此外，总酚含量在 1.2 至 3.1 毫克/100 克之间，总黄酮含量在 0.41 至 0.55 毫克/100 克之间。因此，富含硒的大麦作为一种抗氧化剂，可保护细胞免受自由基损伤、减轻炎症并降低患慢性病的风险。在大麦品种中，发现硬脂酸（3.4 克/100 克）的含量最高，其次是肉豆蔻酸（2.6 克/100 克）。大麦氨基酸是各种生物过程、肌肉修复、免疫系统功能、神经递质生成和解毒所必需的营养物质。
