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15 articles for “Food barley”
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Evaluate the Adaptability of Improved Food Barley (Hordeum vulgare L) Varieties in the Highlands of Southern Ethiopia
Abstract: Food barley is a cool season crop that is suitable for high altitudes and cultivated in various agroclimatic regions under several production systems; however, the unavailability of barley varieties released to study areas was a major issue. Experiments were conducted to verify the suitability of improved food barley varieties and to select high-yielding varieties for the target area. Fifteen food barley varieties were conducted using randomized complete block design with …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 12, Issue 1, 2023 · pp. 1–10 Read article
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Performance Evaluation and Yield Stability Test of Released Food Barely (Hordeum Vulgare L.) Varieties in Highland Areas of Siltie and Gurage Zones
Abstract: Improved barley varieties under barley production were limited in study areas. Therefore, testing of food barley varieties including check over locations for their performance is of paramount important in identification of superior varieties for production. The experiments were conducted to identify high yielding and to determine the stability of the varieties, and specifically and widely adapted food barley varieties for the target areas. Combined analysis of variance showed highly significant …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 12, Issue 1, 2022 · pp. 1–10 Read article
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Shelf Life of Functional Soup Mix Based on Barley (Hordeum vulgare L.) and Flaxseed (Linum usitatissimum L.)
Abstract: Functional food provides physiological benefits beyond the basic function of supplying nutrients. Considering increasing acceptability of soup, its convenient cooking and healthy ingredients in barley and flaxseed, barley flaxseed based functional dry soup mix (BFSM) was prepared from 46.296% whole barely flour, 23.148% roasted flaxseed powder and 30.555% seasoning (flavourings and anticaking agent). BFSM was sensorially acceptable, nutritious, low glycemic, and exhibited antioxidant capacity. Here, storability of vacuum packed BFSM …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 10–23 Read article
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Empowering Through Education: Combating Malnutrition in Madhya Pradesh
Abstract: Madhya Pradesh occupies a central position in India. Its diverse landscape features low hills, wide plateaus, and river valleys. The Vindhya and Satpura ranges are two major mountain ranges that cut through the state. The Narmada River, considered sacred in Hinduism, flows through the heart of Madhya Pradesh. The state boasts rich biodiversity with several wildlife sanctuaries and national parks, including Kanha National Park and Bandhavgarh National Park. NFHS-4 data …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 13, Issue 2, 2024 · pp. 09–18 Read article
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Wheat and Its Application in Dairy Products: A Review
Abstract: Wheat is one of the most important crop among the cereals by area planted; followed in importance by corn, barley and sorghum. It is the best of the cereal foods and provides more nourishment for humans than any other food source. Wheat is a major diet component which supplies about more than 60% of the total daily requirements of protein and calories for the world's population. It contains minerals, vitamins, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 2, 2015 · pp. 19–34 Read article
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Evaluation of Malting Potential of Different Barley Varieties
Abstract: The grain and malt quality parameters of six malt barley variety were studied. This study was conducted to estimate the malting potential of different barley varieties (Beka, Holker, HB120, Bahate, Bokoji, and Sabini) collected from Kulumsa Agricultural Research Center. All the grain and malt quality parameters were conducted in the laboratory of Food Technology and Process Engineering at the IOT, Bahir Dar University. The three stages of malting (steeping, germination, …
Published in Journal of Water Pollution & Purification Research · Vol. 6, Issue 3, 2019 · pp. 24–35 Read article
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Nutritional, Preventive, and Therapeutic Potential of Ma-ul-Shae’er (Barley Water) in the Unani System of Medicine: A Holistic Viewpoint
Abstract: In the Unani methodology of managing diseases, Ilaj-bil-Ghiza (dietotherapy) serves as a foundational principle. The initial course of treatment for any ailment entails prescribing specific diets or regulating the quality and quantity of food intake. In recent times, there has been a heightened public awareness regarding the health advantages of functional foods and nutraceuticals for disease prevention and overall well-being. Unani medicine provides a methodical classification of food, taking into …
Published in Research and Reviews: A Journal of Medicine · Vol. 14, Issue 1, 2024 · pp. 18–25 Read article
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Critical Study on Ahara with Special Reference to Geriatrics
Abstract: AbstractIn the ancient era the people had a long and healthy life because of their healthy food habits and lifestyle. Jara or old age is one among the natural diseases as per Acharya Sushruta. Jara or old age may be Kalakrita (due to the effect of time) or Akalakrita (Premature due to aggravation of Dosha or by nature). Acharya Sharangadhara mentions about the gradual decrease of childhood, growth, lustre, memory, …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 2, Issue 2, 2013 · pp. 11–20 Read article
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Heterosis in Plants
Abstract: It refers to hybrid vigor or heterosis; herein, the offspring expressed better traits than one or both parent lines. This most often manifests in crop breeding as increased yield in F1 hybrids compared with their parents. Developing high-yielding hybrid cultivars across a wider range of crops represents an important strategy for addressing future food security. However, conventional hybrid breeding approaches are fraught with significant challenges in many self-pollinating crops, such …
Published in Research & Reviews : Journal of Botany · Vol. 14, Issue 2, 2025 · pp. 21–31 Read article
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Mycotoxins in Grains: Toxicological Impact, Detection Strategies, and Public Health Implications
Abstract: Many types of fungi create mycotoxins, which contaminate cereal grains like wheat, maize, rice, and barley. Even at low doses, aflatoxins, ochratoxins, fumonisins, and deoxynivalenol are harmful to humans and animals. This study covers mycotoxin occurrence, detection, toxicological consequences, and public health concerns in grain-based food systems. Advanced analytical methods, like LC–MS, ELISA, and biosensors, are discussed for their sensitivity and routine monitoring applications. Experimental and epidemiological studies analyze chronic …
Published in Research and Reviews: A Journal of Toxicology · Vol. 15, Issue 3, 2025 · pp. 8–18 Read article
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Aluminium in Libyan Cereals and Its Daily Intake Assessment
Abstract: Dietary aluminium intake in Libya was estimated by consuming cereals. Aluminium concentrations of wheat, barley, corn, and rice were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Aluminium content in cereals ranged from 0.62 to 40 mg/kg. The daily dietary aluminium intakes from wheat, barley, corn, and rice were 7.86, 0.56, 0.018 and 0.115 mg/day, respectively, however, for all cereals was 8.56 mg/day. The mean weekly percentages of the provisional tolerable …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 13–17 Read article
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Trace Elements in Libyan Cereals and Their Health Risk Implications
Abstract: Trace elements in cereals and cereal products which are an important food in the human diet. The present investigation was carried out to determine concentration of trace elements and evaluate the potential health risk of metal to humans through consumption of cereal. Concentrations of ten trace elements (As, Cd, Cr, Cu, Mn, Mo, Ni, Pb, Se and Zn) were then used to calculate the health risk for Libyan population. Their …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 29–37 Read article
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Time of Lime Application on Performance of Food Barely in Acidic Soil, Gummer District, Southern Highland Ethiopia
Abstract: Soil acidity is the main bottleneck to crop production, causing reduced yields in highlands areas with heavy rainfall. Lime application is the most common method of restoring soil acidity and can increase soil pH, improve nutrient availability for plants, and alter physical, chemical, and biological properties of soils. However, the lime application time varies greatly along the boundary and deviates from the time recommended by different researchers. The experiment was …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 11, Issue 1, 2022 · pp. 25–29 Read article
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ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
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Review on: Study the Effect of Fermentation on the Value of Teff Injera [Eragrostis (Zucc.) Trotter]
Abstract: ABSTRACTIn Ethiopia, teff is smallest grain used as principal ingredient in formation of injera which is one of the staple foods of the population. It is unique durable crop grown over wide range of environmental conditions and has been utilized as food and supplements to majority of the human diets in Ethiopia. The potential of this grain, as an interesting raw material, for new food product development is due principally …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 10, Issue 2, 2019 · pp. 53–64 Read article