Sprouted Barley Flour as a Nutritious and Functional Ingredient.

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural Science

Background:

• Growing consumer demand for healthy foods drives interest in functional ingredients.
• Germinated seeds, particularly barley, offer potential for producing nutrient-rich flours.
• Optimizing germination is key to maximizing the biofunctional and nutritional value of barley flours.

Purpose of the Study:

• To optimize barley grain germination conditions for enhanced nutritional and biofunctional flour production.
• To investigate the impact of germination time and temperature on barley quality attributes.
• To identify optimal parameters for maximizing beneficial compounds and minimizing undesirable ones in germinated barley flour.

Main Methods:

• Response Surface Methodology (RSM) was employed to optimize germination time (0.8-6 days) and temperature (12-20 °C).
• Analyzed changes in vitamin content (B1, B2, C), protein, fat, carbohydrates, fiber, beta-glucan, phenolic compounds, gamma-aminobutyric acid (GABA), and antioxidant activity.
• Assessed color (brightness) and glycemic index of germinated barley flours compared to control.

Main Results:

• Germination significantly increased vitamins B1, B2, C, proteins, total phenolics, GABA, and antioxidant activity (2-4 fold).
• Higher temperatures (16-20 °C) and longer times (5-6 days) maximized phenolic and GABA increases.
• Fat, carbohydrates, fiber, and beta-glucan content decreased; brightness reduced, and glycemic index increased.
• Optimal conditions (16°C for 3.5 days) yielded flour with 1.4-2.5 fold higher ascorbic acid, riboflavin, phenolics, and GABA, retaining 87% of beta-glucan.

Conclusions:

• Germination is an effective strategy to enhance the nutritional and biofunctional profile of barley flours.
• Specific germination conditions (16°C, 3.5 days) are optimal for producing high-value functional barley flour.
• Optimized germinated barley flour offers improved vitamin, antioxidant, and GABA content while maintaining significant beta-glucan levels.