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Effect of Germination on Biochemical Changes in High Yielding Barley (hordium Vulgare L.) Varieties

M. M. Rahman
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205

S. S. Binte Salam
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia -7003, Bangladesh

U. Fatema Shahjadee
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205

A. Zerin Rupa
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205

M. Mashiar Rahman
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205

A. Kalam Azad
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia -7003, Bangladesh

Abstract/ Executive Summary:

The effect of germination was evaluated on the nutritional properties and enzyme activities of three barley (Hordium vulgare L.) varieties namely BARI Barley-4, BARI Barley-5 and BARI Barley-7 produced by Bangladesh Agricultural Research Institute (BARI). The nutritional compositions and enzymatic activities (α-amylase and protease) in both raw and germinated seeds were changed gradually with germination period. Protein content of germinated seeds for BB-4, BB-5 and BB-7 was recorded as 13.65%, 14.34% and 13.95% respectively. Maximum increase of protein was 20.81% for BB-5 at 48 hours of germination. Gradual decrease was observed at 72 hours of germination and maximum decrease was 7.66% for BB-5 but protein content was higher than non germinated seeds. Enzyme activity of α-amylase and protease showed the results 2.20 U/g BB-5 and 1.16 U/g BB-4. Highest increase of α-amylase and protease activity were found 125.53% for BB-7 and 107.55% for BB-5 at 48 hours of germination. The highest amount of total and reducing sugar was 12.58% for BB-5 and 1.97% for BB-7 respectively at 72 hours of germination. The maximum increase of total sugar was 240.00% and in reducing sugar it was 79.09% for BB-5 and BB-7 respectively. Highest calcium, phosphorus and iron contents were 39.70 (mg/100g), 273.91 (mg/100g) and 8.37 (mg/100g) for BB-4 and BB-7 respectively. The maximum increases of calcium and iron contents were 33.26% and 85.58% for BB-4 and BB-7 respectively at 48 hours of germination. Germinated barley seeds contain more protein with other easily digestible biomolecule than non germinated seeds.

Keywords: Barley; Nutritional compositions; Enzyme activities

Location: Food Enzymology Section, IFST, BCSIR, Dhaka-1205

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Barley

Objectives:

The objectives of present investigation are to determine and compare the protein, mineral, starch, total sugar, reducing sugar and enzymatic activity (protease, α-amylase) among different high yielding Barley varieties at different time intervals.

Methodology:

Barley seed sample collection- Barley seed samples were collected from Bangladesh Agricultural Research Institute (BARI). All the apparatus were provided by the Food Enzymology Section, IFST, BCSIR, Dhaka-1205. Chemicals and solvents used in the study were of analytical reagents grade. Proximate analysis- Among proximate analysis, protein content was determined using Macro-Kjeldahl AOAC method (2000). Other proximate analysis including fat, carbohydrate, ash, fibre and moisture contents of raw and germinated maize seeds were evaluated (Ranganna, 1991). Soxhlet apparatus was used for determination of fat by hexane and petroleum benzene (40°C-60°C) extraction for 6 hours. Ash content was calculated by 6 hours of burning in muffle furnace at 600°C. Moisture meter was used for determination of moisture content at 105±5°C temperature. Fiber content was measured by using 0.255N H₂SO₄ and 0.313N NaOH solution. Starch, reducing sugar and total sugar contents of different seeds were determined by following the method of Ranganna (1991). The mineral content (calcium, phosphorus, and iron) were determined by the method of Anon. (1976). Enzyme activity assay- Barley seeds (0.5g) were grinded in a mortar with 0.1M phosphate buffer with respective pH (amylase 6.7 and protease pH 5.5) and finally crushed into paste using a homogenizer. The temperature was maintained at 4^οC by putting ice in the outer chamber of the homogenizer. The suspension was then filtered through few layers of cheese cloth in cold room. The filtrate was then collected and clarified further by centrifuging at 10,000 rpm for 15 min at 4^οC. Amylase- Amylase activity was assayed following the method as described by Jayaraman (1981). One percent starch solution was used as substrate (1.0 gm in 100 ml of 0.1M phosphate buffer, pH 6.7). The amylase activity was measured by estimating the release of maltose evaluated from the standard curve prepared with maltose. One unit of amylase activity was defined as the amount required for liberating 1.0 mg of maltose in 15 min at 37°C. Protease- Protease activity was assayed following the modified method as describe by Mahadehvan and Sridhar (1982). Haemoglobin was used as substrate here. Protease activity was measured by estimating the amount of leucine released from haemoglobin. The amount of leucine released was calculated from the standard curve prepared with leucine. One unit of protease activity was defined as the amount required for liberating 1 mg of leucine in 30 min at 37°C.

Source of Information: Bangladesh J. Sci. Ind. Res. 53(4), 311-318, 2018

Article Link (Online Journal): DOI: http://dx.doi.org/10.3329/bjsir.v53i4.39196

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

As one of the first cultivated cereals, barley is fairly suitable for further research because of its short life cycle and physiological characteristics. This study results demonstrated that barley is a cereal products containing higher nutritional values and easy to use to germinate. Barley, a minor crop, could be emerged as a major one because of its nutritional value. Agriculture scientist of Bangladesh could play an important role in enhancing the production of germinated barley together with food items made from it which in turn would contribute to food security as well as earning foreign currency.

Knowledge Management: Journal