Comparative analysis of physicochemical and functional properties of germinated barley flour and beta glucan extract

Abstract

Germination of cereal grains is an established method for enhancing their nutritional and functional qualities. This study systematically evaluated barley germination under various conditions to identify those that maximize nutritional content, bioactive compounds, and functional properties. The results indicated that a 48-hour germination period was the most effective, achieving a total malt recovery rate of 95.35% and a malting loss of only 4.65%, which reflect high process efficiency. Germination induced significant compositional changes, including increases in protein, dietary fiber (ranging from 13.03 to 14.54 g/100 g), and ash content, while fat content decreased concurrently. The levels of bioactive compounds were notably enhanced, with total phenolic content nearly doubling from 1.6 to 3.1 mg GAE/g, and radical scavenging activity increased markedly from 37.5% to 93%. Additionally, β-glucan extracted from germinated barley exhibited improved solubility, water-binding capacity, and a recovery rate of 80.28%. These findings suggest that germination induces structural modifications that enhance the functional utility of barley. The study also highlights that controlled germination is a cost-effective, natural, and scalable bioprocessing technique for adding value to barley, making it a promising approach for food and feed applications.