Grain Composition and Functional Ingredients of Barley Varieties Created in Latvia

Cereals, including barley, have been recognised as functional foods that provide beneficial effect on the health of the consumer and decrease the risk of various diseases. The aim of investigation was to determine the grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients. The results of analysis showed that protein content among varieties ranged from 106.6-146.8 g·kg-1, total dietary fibre 187.4-208.2 g·kg-1, β-glucans 42.8 g-49.4 g·kg-1, and amount of α-tocopherol 6.03-8.93 mg·kg-1. The sum of essential amino acids in barley grain samples was from 32.90 g·kg-1 to 38.71 g·kg-1. All varieties of hulled and hulless barley grain were found to be sources of protein with high biological value. Comparison of barley varieties bred in Latvia suggests that variety ‘Kornelija’ outperforms others in protein, dietary fibre and micronutrient content

Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia

Consumption of dietary fibre has potential in improving nutrition and health. For further breeding of oats, it is necessary to increase knowledge on variation in the content of fibre and bioactive components in oats. Therefore, the aim of the present investigation was to study the extent of variation in β-glucan concentration of oats grown in Latvia and to evaluate association of β-glucan concentration with protein and fat concentration in newly created oat breeding lines. In 2015 and 2016, concentration of protein, fat, and β-glucan in grain of hulled oat varieties ‘Laima’, ‘Peppi’, and ten breeding lines was determined. The obtained results showed a wide range of fat concentration among varieties, with a range from 5.9 to 8.3%. The concentration of β-glucan ranged from 1.8 to 3.6% depending on the year. The β-glucan concentration had medium close positive correlation with lipid and weak significant positive correlation with protein concentration, which significantly differed among genotypes

Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

By developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation was to analyze grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients depending on varieties, year and nitrogen fertilizer rates. The content of protein, starch, β-glucans, total dietary fiber, composition of amino acids and α-tocopherol were determined in the studied samples. The results of two-year analysis showed that the protein content in barley grain samples ranged from 10.5 to 13.9%, total dietary fiber – from 18.74 to 20.82%, but the content of β-glucans ranged from 3.44 to 4.97%. The content of α-tocopherol was determined to range from 7.21 to 8.58 mg/kg, and the sum of essential amino acids – from 31.5 to 38.9 g/kg. Although covered barley varieties demonstrated a higher content of such functional ingredients as α-tocopherol, total dietary fiber and β-glucans, naked barley grains had a higher protein content, the sum of essential amino acids, and, particularly lysine, was not far behind the content recommended by nutrition experts