Chemical Composition of Two Varieties of Barley Grown in Murzuq Area, Libya

Abstract

This study was conducted in the department of food science and technology, faculty of food Science, Wadi Al-Shati University, and aimed to investigate the chemical composition of Tarida barley, which is considered one of the rare varieties, compared to Rayhan barley which is widely cultivated and consumed in in the southwest of Libya. Grain samples were analyzed for moisture crude ash, crude protein, crude fat, total carbohydrates and crude fiber. The protein content of in Tarida barley, 12.21%, was higher than in Rayhan. The results showed that the Tarida variety has the highest fat content, however, the difference was not significant. Crude fiber in Tarida was 2.03%, while it was higher in Rayhan, 4.35%. Tarida barley accumulated the higher amount of β-glucan (3.74%). The contents of the Tarida variety of mineral elements, potassium, magnesium, calcium, manganese, iron, copper, and zinc, were 6731, 543, 356, 9.71, 314, 1.33, 42.8, while in Rayhan the contents of these elements were 5978, 611, 351, 7.29, 253, 1.64, 57.15 mg/100g respectively.