NUTRITIONAL CHARACTERIZATION OF THE PERIPHERAL LAYERS OF BARLEY GRAINS CULTIVATED IN ALGERIA

Rawda BENGUELLA, Samira MEZIANI, Hayet MEHIDA, Yamina BELKESSAM, Kouider SENNOUS, Abassia DEMMOUCHE

Abstract

The purpose of this paper is to stady the different analyzes were carried out in this work on the peripheral layers (PL) of barley grains of the Saida variety. Barley is the most important cereal rich in primary metabolite than secondary, which are beneficial for human health. Barley flour is based on peripheral layers which are generally intended for cattle feed, for their nutritional values linked to the supply of a food rich in vitamins, proteins, fibers etc. The analysis of polyphenols by liquid chromatography method at high pressure (RP- HPLC-LC 2030C 3D), allowing the detection of a phenolic acid (Syringic acid), the source of brut fibers with a gram of PL is 0.8%. Mineralcontents assessed by the spectrophotometric technique of atomic absorption, reveals that calcium and magnesium are the most abundant with values of 2.8 (mg / kg) and 2.1 (mg / kg) respectively.

 

Full Text:

PDF

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.