Barley- it's cultivation, uses and nutritional value - बाराही अनलाइन खबर

Introduction
Barley is the fourth most cultivated cereal in the world. Worldwide, barley is predominantly grown as feed grain and also for malting to produce alcoholic beverages. Barley (Hordeum vulgare) a member of grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder as a source of fermentable material for beer and certain distilled beverages, as a components of various health foods. It is used in soups and stews and in barley bread of various cultures.

Barley grains are commonly made into a malt in a traditional and ancient method of preparation. Barley straw is also used for animal bedding in developed countries and for animal feeding, especially in developing countries. Most projections calculate that cereal production has to increase 50% or even more in the next 50 years to meet the growing demand, therefore the understanding processes of determining development growth and yeild in cereals, including barley is relevant for crop breeding and agronomy. Two botanical types of barley can be distinguished, two- and six- row genotypes. Six-row barley tends to have higher grain protein concentration than two-row barley, which is generally better suited for malting when management practices are adjusted. Traditionally, two-row malting barley has been grown in Europe, Australia and South America while six-row malting barley has been more common cultivated in North America.

Scientific Classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Liliopsida
Order: Poales
Family: Poaceae
Genus: Hordeum
Species: H. vulgare

Cultivation

• Climatic requirement: Barley can be grown as a summer or winter crop. It can be successfully grown in tropical and subtropical climatic condition. The crop requires around 12-15°C temperature during growing period and around 30-32°C at maturity. The crop is extremely frost sensitive at any stage of growth. Any incidence of frost at flowering stage can result in huge yield loss. Barley crop is tolerant to drought and can survive in high temperatures.

• Soil requirement: Barley is mostly cultivated in sandy to moderately heavy loam soils. Therefore, soil of Indo-Gangetic plains having neutral to saline reaction and medium fertility are the most suitable soil types for barley cultivation. Barley crop can be cultivated in saline, sodic and lighter soils too. Soil acidity impairs the root growth of barley crop hence acidic soils are not suitable for barley cultivation.

Uses

Barley have multipurpose uses. Some of them are listed below:-

➢ Whole grain barley contains a range of vitamins, minerals and other beneficial plant compounds. Soaking or sprouting your barley can improve absorption of these nutrients.

➢ Barley contains soluble fiber, which reduces hunger and enhances feelings of fullness. It may even promote weight loss.

➢ Barley’s high fiber content helps food move through your gut and promotes a good balance of gut bacteria, both of which play important roles in digestion.

➢ The type of insoluble fiber found in barley may prevent the formation of gallstones, helping your gallbladder function normally and reducing your risk of surgery.

➢ The type of insoluble fiber found in barley appears to reduce cholesterol levels by preventing its formation and increasing its excretion through the feces.

➢ Regularly adding barley to your diet may reduce risk factors for heart disease, such as high blood pressure and “bad” LDL cholesterol.

➢ Whole-grain barley may help improve insulin production and reduce blood sugar levels, both of which may reduce the likelihood of type 2 diabetes.

➢ Fiber and other beneficial compounds found in barley may fight off certain types of cancer, particularly those of the colon. However, more research is needed.

➢ Barley is cheap, edible warm or cold and easily added to a variety of savory and sweet dishes.

Nutritional Value
Barley is a whole grain that is packed with nutrients. It doubles in size when it cooks, so keep that in mind when reading the nutrition facts. Barley is stored usually in two forms; hulled and pearled. Hulled barley undergoes minimal processing to remove only the inedible outer shell, leaving the bran and germ intact. Pearled barley has neither the hull not the bran.

One-half cup (100 grams) of uncooked, hulled barley contains the following nutrients:-
• Calories: 354
• Carbs: 73.5 grams
• Fiber: 17.3 grams
• Protein: 12.5 grams
• Fat: 2.3 grams
• Thiamine: 43% of the Reference Daily Intake (RDI)
• Riboflavin: 17% of the RDI
• Niacin: 23% of the RDI
• Vitamin B6: 16% of the RDI
• Folate: 5% of the RDI
• Iron: 20% of the RDI
• Magnesium: 33% of the RDI
• Phosphorus: 26% of the RDI
• Potassium: 13% of the RDI
• Zinc: 18% of the RDI
• Copper: 25% of the RDI
• Manganese: 97% of the RDI
• Selenium: 54% of the RDI