Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley

Cecilia Castillo; Gabino García; Adrián Hernández; Mauro Zamora

doi:doi:10.11648/j.ijfsb.20190402.11

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Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley

Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora

Published in International Journal of Food Science and Biotechnology (Volume 4, Issue 2)

Received: 3 May 2018 Accepted: 1 June 2018 Published: 8 May 2019

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Abstract

Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.

Published in	International Journal of Food Science and Biotechnology (Volume 4, Issue 2)
DOI	10.11648/j.ijfsb.20190402.11
Page(s)	35-39
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), 2019. Published by Science Publishing Group

Keywords

Malting Barley, Proximate Analysis, Nutritional Value, Energy Value

References

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APA Style

Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora. (2019). Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. International Journal of Food Science and Biotechnology, 4(2), 35-39. https://doi.org/10.11648/j.ijfsb.20190402.11

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ACS Style

Cecilia Castillo; Gabino García; Adrián Hernández; Mauro Zamora. Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. Int. J. Food Sci. Biotechnol. 2019, 4(2), 35-39. doi: 10.11648/j.ijfsb.20190402.11

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AMA Style

Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora. Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. Int J Food Sci Biotechnol. 2019;4(2):35-39. doi: 10.11648/j.ijfsb.20190402.11

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@article{10.11648/j.ijfsb.20190402.11,
  author = {Cecilia Castillo and Gabino García and Adrián Hernández and Mauro Zamora},
  title = {Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {2},
  pages = {35-39},
  doi = {10.11648/j.ijfsb.20190402.11},
  url = {https://doi.org/10.11648/j.ijfsb.20190402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190402.11},
  abstract = {Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.},
 year = {2019}
}

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TY  - JOUR
T1  - Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley
AU  - Cecilia Castillo
AU  - Gabino García
AU  - Adrián Hernández
AU  - Mauro Zamora
Y1  - 2019/05/08
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfsb.20190402.11
DO  - 10.11648/j.ijfsb.20190402.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 35
EP  - 39
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20190402.11
AB  - Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.
VL  - 4
IS  - 2
ER  -

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Author Information

Cecilia Castillo

Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México
Gabino García

Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México
Adrián Hernández

Genetic Resources and Productivity-Seed Production Program, Postgraduate College Montecillo Campus. Texcoco, México
Mauro Zamora

National Barley Breeding Program, National Institute of Research in Forestry, Agriculture and Livestock (INIFAP), Valley of México Experimental Station, Texcoco, México

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Plain Text BibTeX RIS

APA Style

Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora. (2019). Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. International Journal of Food Science and Biotechnology, 4(2), 35-39. https://doi.org/10.11648/j.ijfsb.20190402.11

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ACS Style

Cecilia Castillo; Gabino García; Adrián Hernández; Mauro Zamora. Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. Int. J. Food Sci. Biotechnol. 2019, 4(2), 35-39. doi: 10.11648/j.ijfsb.20190402.11

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AMA Style

Cecilia Castillo, Gabino García, Adrián Hernández, Mauro Zamora. Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley. Int J Food Sci Biotechnol. 2019;4(2):35-39. doi: 10.11648/j.ijfsb.20190402.11

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@article{10.11648/j.ijfsb.20190402.11,
  author = {Cecilia Castillo and Gabino García and Adrián Hernández and Mauro Zamora},
  title = {Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {2},
  pages = {35-39},
  doi = {10.11648/j.ijfsb.20190402.11},
  url = {https://doi.org/10.11648/j.ijfsb.20190402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190402.11},
  abstract = {Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.},
 year = {2019}
}

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TY  - JOUR
T1  - Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley
AU  - Cecilia Castillo
AU  - Gabino García
AU  - Adrián Hernández
AU  - Mauro Zamora
Y1  - 2019/05/08
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfsb.20190402.11
DO  - 10.11648/j.ijfsb.20190402.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 35
EP  - 39
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20190402.11
AB  - Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.
VL  - 4
IS  - 2
ER  -

Copy | Download