Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia

Yadesa Abeshu; Esayas Abrha

doi:doi:10.11648/j.wjfst.20170103.12

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Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia

Yadesa Abeshu, Esayas Abrha

Published in World Journal of Food Science and Technology (Volume 1, Issue 3)

Received: 4 August 2017 Accepted: 29 August 2017 Published: 12 September 2017

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Abstract

Barley (Hordeum Vulgare L.) is the healthiest cereal crop which is mainly grown in the central highland of Ethiopia. Also there were 22 food barley varieties which were improved, verified and released by different Agricultural Research Centers specially Holeta Agricultural Research Center which is strongly working on barley breading program. Therefore in order to evaluate their nutritional composition and quality performance of the varieties this study was aimed to profile the baseline information of nutrients. For this case the proximate and some mineral composition of the varieties were determined by using appropriate Standard Official Procedures. The proximate composition was determined according to AOAC method and like CP, MC, Crude fat, Crude fiber, Total ash, CHO and Energy were analyzed. All the proximate analysis result means were statistically significant and they were in the range of acceptable recommendation as FAO and other nutritional information sources. Varieties like Cross 41/98, Setegn, Estayish, HB1307, Ardu12-60B and Belemi were the highest in mean value of CP, Total ash, Crude fiber, Crude fat and CHO respectively. The mineral content of the varieties were also statistically significant as the study results and it was in average range of expected composition. Shege, Belemi, Agegnehu and Besso Varieties were significantly highest in Ca, K, Zn, Fe and Mg mean values than other varieties respectively. Therefore these food barley varieties were potent in proximate and mineral nutrient composition for human consumption especially good fiber content source.

Published in	World Journal of Food Science and Technology (Volume 1, Issue 3)
DOI	10.11648/j.wjfst.20170103.12
Page(s)	97-100
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), 2017. Published by Science Publishing Group

Keywords

Barley, Food Barley, Nutrient, Proximate, Mineral

References

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[9]	Izydorczyk MS, Storsley J, Labossiere D, MacGregor A. W, Rossnagel BG (2000) Variation in total and soluble b-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments. J of Agric and Food Chem 48:982–989.
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[19]	Erkan H, Celik S, Bilgi B, Koksel H (2006) A new approach for the utilization of barley in food products: barley tarhana. Food Chem 97: 12–18.
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APA Style

Yadesa Abeshu, Esayas Abrha. (2017). Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia. World Journal of Food Science and Technology, 1(3), 97-100. https://doi.org/10.11648/j.wjfst.20170103.12

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ACS Style

Yadesa Abeshu; Esayas Abrha. Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia. World J. Food Sci. Technol. 2017, 1(3), 97-100. doi: 10.11648/j.wjfst.20170103.12

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AMA Style

Yadesa Abeshu, Esayas Abrha. Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia. World J Food Sci Technol. 2017;1(3):97-100. doi: 10.11648/j.wjfst.20170103.12

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@article{10.11648/j.wjfst.20170103.12,
  author = {Yadesa Abeshu and Esayas Abrha},
  title = {Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {3},
  pages = {97-100},
  doi = {10.11648/j.wjfst.20170103.12},
  url = {https://doi.org/10.11648/j.wjfst.20170103.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170103.12},
  abstract = {Barley (Hordeum Vulgare L.) is the healthiest cereal crop which is mainly grown in the central highland of Ethiopia. Also there were 22 food barley varieties which were improved, verified and released by different Agricultural Research Centers specially Holeta Agricultural Research Center which is strongly working on barley breading program. Therefore in order to evaluate their nutritional composition and quality performance of the varieties this study was aimed to profile the baseline information of nutrients. For this case the proximate and some mineral composition of the varieties were determined by using appropriate Standard Official Procedures. The proximate composition was determined according to AOAC method and like CP, MC, Crude fat, Crude fiber, Total ash, CHO and Energy were analyzed. All the proximate analysis result means were statistically significant and they were in the range of acceptable recommendation as FAO and other nutritional information sources. Varieties like Cross 41/98, Setegn, Estayish, HB1307, Ardu12-60B and Belemi were the highest in mean value of CP, Total ash, Crude fiber, Crude fat and CHO respectively. The mineral content of the varieties were also statistically significant as the study results and it was in average range of expected composition. Shege, Belemi, Agegnehu and Besso Varieties were significantly highest in Ca, K, Zn, Fe and Mg mean values than other varieties respectively. Therefore these food barley varieties were potent in proximate and mineral nutrient composition for human consumption especially good fiber content source.},
 year = {2017}
}

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TY  - JOUR
T1  - Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia
AU  - Yadesa Abeshu
AU  - Esayas Abrha
Y1  - 2017/09/12
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170103.12
DO  - 10.11648/j.wjfst.20170103.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 97
EP  - 100
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170103.12
AB  - Barley (Hordeum Vulgare L.) is the healthiest cereal crop which is mainly grown in the central highland of Ethiopia. Also there were 22 food barley varieties which were improved, verified and released by different Agricultural Research Centers specially Holeta Agricultural Research Center which is strongly working on barley breading program. Therefore in order to evaluate their nutritional composition and quality performance of the varieties this study was aimed to profile the baseline information of nutrients. For this case the proximate and some mineral composition of the varieties were determined by using appropriate Standard Official Procedures. The proximate composition was determined according to AOAC method and like CP, MC, Crude fat, Crude fiber, Total ash, CHO and Energy were analyzed. All the proximate analysis result means were statistically significant and they were in the range of acceptable recommendation as FAO and other nutritional information sources. Varieties like Cross 41/98, Setegn, Estayish, HB1307, Ardu12-60B and Belemi were the highest in mean value of CP, Total ash, Crude fiber, Crude fat and CHO respectively. The mineral content of the varieties were also statistically significant as the study results and it was in average range of expected composition. Shege, Belemi, Agegnehu and Besso Varieties were significantly highest in Ca, K, Zn, Fe and Mg mean values than other varieties respectively. Therefore these food barley varieties were potent in proximate and mineral nutrient composition for human consumption especially good fiber content source.
VL  - 1
IS  - 3
ER  -

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Author Information

Yadesa Abeshu

Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Holeta, Ethiopia
Esayas Abrha

Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Holeta, Ethiopia

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APA Style

Yadesa Abeshu, Esayas Abrha. (2017). Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia. World Journal of Food Science and Technology, 1(3), 97-100. https://doi.org/10.11648/j.wjfst.20170103.12

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ACS Style

Yadesa Abeshu; Esayas Abrha. Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia. World J. Food Sci. Technol. 2017, 1(3), 97-100. doi: 10.11648/j.wjfst.20170103.12

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AMA Style

Yadesa Abeshu, Esayas Abrha. Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia. World J Food Sci Technol. 2017;1(3):97-100. doi: 10.11648/j.wjfst.20170103.12

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@article{10.11648/j.wjfst.20170103.12,
  author = {Yadesa Abeshu and Esayas Abrha},
  title = {Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {3},
  pages = {97-100},
  doi = {10.11648/j.wjfst.20170103.12},
  url = {https://doi.org/10.11648/j.wjfst.20170103.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170103.12},
  abstract = {Barley (Hordeum Vulgare L.) is the healthiest cereal crop which is mainly grown in the central highland of Ethiopia. Also there were 22 food barley varieties which were improved, verified and released by different Agricultural Research Centers specially Holeta Agricultural Research Center which is strongly working on barley breading program. Therefore in order to evaluate their nutritional composition and quality performance of the varieties this study was aimed to profile the baseline information of nutrients. For this case the proximate and some mineral composition of the varieties were determined by using appropriate Standard Official Procedures. The proximate composition was determined according to AOAC method and like CP, MC, Crude fat, Crude fiber, Total ash, CHO and Energy were analyzed. All the proximate analysis result means were statistically significant and they were in the range of acceptable recommendation as FAO and other nutritional information sources. Varieties like Cross 41/98, Setegn, Estayish, HB1307, Ardu12-60B and Belemi were the highest in mean value of CP, Total ash, Crude fiber, Crude fat and CHO respectively. The mineral content of the varieties were also statistically significant as the study results and it was in average range of expected composition. Shege, Belemi, Agegnehu and Besso Varieties were significantly highest in Ca, K, Zn, Fe and Mg mean values than other varieties respectively. Therefore these food barley varieties were potent in proximate and mineral nutrient composition for human consumption especially good fiber content source.},
 year = {2017}
}

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TY  - JOUR
T1  - Evaluation of Proximate and Mineral Composition Profile for Different Food Barley Varieties Grown in Central Highlands of Ethiopia
AU  - Yadesa Abeshu
AU  - Esayas Abrha
Y1  - 2017/09/12
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170103.12
DO  - 10.11648/j.wjfst.20170103.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 97
EP  - 100
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170103.12
AB  - Barley (Hordeum Vulgare L.) is the healthiest cereal crop which is mainly grown in the central highland of Ethiopia. Also there were 22 food barley varieties which were improved, verified and released by different Agricultural Research Centers specially Holeta Agricultural Research Center which is strongly working on barley breading program. Therefore in order to evaluate their nutritional composition and quality performance of the varieties this study was aimed to profile the baseline information of nutrients. For this case the proximate and some mineral composition of the varieties were determined by using appropriate Standard Official Procedures. The proximate composition was determined according to AOAC method and like CP, MC, Crude fat, Crude fiber, Total ash, CHO and Energy were analyzed. All the proximate analysis result means were statistically significant and they were in the range of acceptable recommendation as FAO and other nutritional information sources. Varieties like Cross 41/98, Setegn, Estayish, HB1307, Ardu12-60B and Belemi were the highest in mean value of CP, Total ash, Crude fiber, Crude fat and CHO respectively. The mineral content of the varieties were also statistically significant as the study results and it was in average range of expected composition. Shege, Belemi, Agegnehu and Besso Varieties were significantly highest in Ca, K, Zn, Fe and Mg mean values than other varieties respectively. Therefore these food barley varieties were potent in proximate and mineral nutrient composition for human consumption especially good fiber content source.
VL  - 1
IS  - 3
ER  -

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