The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Monday, October 19, 2020

Barley: Excellent source of fiber

Barley (Hordeum vulgare L.) is the fourth most important cereal crop, after maize, wheat and rice. Barley has been cultivated for at least 8,000 years. It is believed by most, though not all archeologists to have been first cultivated in the Fertile Crescent, an area that includes parts or all of what is presently Iraq, Iran, Israel, Syria and Turkey.

Barley is known to be a rich source of ß-glucan soluble fiber. While most other grains have lower fiber in the endosperm than the whole grain, the soluble ß-glucan in barley endosperm is comparable to that of whole grain. Whole barley grain consists 4% to 9% B-glucan.

There is strong evidence that barley β-glucans can lower blood cholesterol levels, thereby reducing the risk of coronary heart disease. Both Canada and the U.S. allow manufacturers to make a heart-health claim for foods containing barley. Fiber content Β-glucan also has been shown related to weight reduction, decreasing blood pressure, and blood glucose in Type 2 diabetes and preventing colon cancer.

Besides its high level of β-glucan soluble fiber, barley is an excellent source of insoluble fibre important in maintaining digestive health and also protecting against colon cancer.

Total dietary fiber ranges from 11% to 34% and soluble dietary fiber from 3% to 20%. Hull-less or de-hulled barley grain contains 11% to 20% total dietary fiber, 11% to 14% insoluble dietary fiber and 3% to 10% soluble dietary fiber.
Barley: Excellent source of fiber

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