Food and Environment Safety (Dec 2021)
NUTRITIONAL CHARACTERIZATION OF THE PERIPHERAL LAYERS OF BARLEY GRAINS CULTIVATED IN ALGERIA
Abstract
The purpose of this paper is to stady the different analyzes were carried out in this work on the peripheral layers (PL) of barley grains of the Saida variety. Barley is the most important cereal rich in primary metabolite than secondary, which are beneficial for human health. Barley flour is based on peripheral layers which are generally intended for cattle feed, for their nutritional values linked to the supply of a food rich in vitamins, proteins, fibers etc. The analysis of polyphenols by liquid chromatography method at high pressure (RP- HPLC-LC 2030C 3D), allowing the detection of a phenolic acid (Syringic acid), the source of brut fibers with a gram of PL is 0.8%. Mineralcontents assessed by the spectrophotometric technique of atomic absorption, reveals that calcium and magnesium are the most abundant with values of 2.8 (mg / kg) and 2.1 (mg / kg) respectively.
