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Alka Vasan

Alka Vasan

CCS Haryana Agriculture University, India

Title: Selection of Barley Genotypes for Nutritional Composition vis-à-vis Malting Trait for Improvement

Biography

Biography: Alka Vasan

Abstract

Barley (Hordeum vulgare vulgare L.) is an important cereal grain of semiarid regions globally due to its nutritional value. The present investigation was carried out to evaluate the nutrient composition and effect of processing on four new barley genotypes viz. BH- 942, BH- 952, BH-933 and BH-946. The results revealed that BH-94 had higher crude fiber (4.25%) and crude protein (12.39%) content. The total soluble sugars, reducing sugars, non-reducing sugars, starch and dietary fiber content of barley genotypes ranged from 3.29 to 3.48, 0.55 to 0.62, 2.67 to 2.91, 57.27 to 58.57, 12.45 to 13.48 per cent, respectively. The availability of minerals and in-vitro digestibilities were also higher in barley genotype BH-942, but had lower antinutrients. Malting not only increased the protein and crude fiber content, but also sugars, minerals and in-vitro digestibilities for protein and starch, with the highest increase in BH-942 and BH-946, whereas it reduced the crude fat, ash, starch and antinutrients content in all genotypes. Genetic variability among four barley genotypes can be enhanced through recombination to enhance accumulation of essential minerals; synthesis of precursors of vitamins; modified quantities and qualities of starch, proteins and fats in improving human health and nutrition through efficient phenotypic screens and genotypic markers. QTLs and genes for above stated traits have been identified and mapped on various barley chromosomes for incorporation into breeding programmes using molecular marker based selection for further improvement and development of new barley varieties combing useful traits for the benefit of farmers, processors and human health.