Barley Grain

CHAPTER 2

LITERATURE REVIEW

2.1 Barley Grain

Barley (Hordeum vulgare.L.) is cereal wholegrain that gives nutlike taste and chewy consistency after being boiled. Barley is a whole grain food and generally available in pearled, hulled and flaked form. It was one of the first cultivated grains in history and today, barley has remained one of the most widely consumed grains in the entire world (Ware, 2016). Barley originated in Ethiopia and Southeast Asia, where it has been cultivated for more than 10,000 years (The world’s healthiest foods, 2016). Barley has been used as a food for humans, a source of livestock feed, a source of fermentable material for alcoholic beverages, and as a components of various health foods. Today, the largest commercial

Thus, barley tend to reduce desire to overeat and make one fell satisfied after a meal.

2.2.2 Protein

A cup of cooked barley contains 3.5 gram of protein (Christensen, 2015), and about 75% of barley protein is gluten, 50% is prolamins and 25% is glutenins (Landschoot, 2011). Gluten is known as a rising agent for baked product. Gluten has several benefit includes high in protein, low in fat, high in iron, and basically sodium-free.

In addition, barley is source of amino acid, protein that does not produce by body but only found in food source. According to Christensen (2015), legumes and grains are a good source of protein for vegetarian diet. The combination of two plant source in dietary intake such as barley and lentil can provide all essential amino acid. Therefore, barley is a good source of protein especially for vegetarian diet.

2.2.3 Cholesterol and fat

Barley is naturally cholesterol-free and low in fat. Barley contains fewer calories and helpful in weight management because when people consumed barley they tend to feel full longer and eat less (Drummond & Brefere, 2010). A ½ -cup serving of cooked pearl barley, contains less than ½ gram of fat and only 100 calories (National Barley Food Council,