ABSTRACT
Barley is the fourth most important cereal crop in the world, but most of the produced barley is utilized for feed, malting, and brewing purposes. Barley is classified into hulled, hull-less, colored, normal, and hull-less colored barley. Hull-less barley is preferred for food purposes while hulled barley is used for malting and brewing purposes. Although hulled barley can be dehulled and used for food purposes. Most of the produce barley is hulled due to its high demand for malting and brewing purposes. Whole grain barley is highly nutritious and contains high levels of biological active compounds including β-glucan, phytochemicals, flavonoids, tochopherols, and dietary fibers, which have high potential to combat noncommunicable diseases, including cardiovascular disease, diabetes, and certain types of cancers. Barley consumption also helps in improving gut function and produces short-chain fatty acids in the human gut through its dietary fibers and β-glucan. The U.S. Food and Drug Administration has permitted whole grain barley and barley-containing food products to carry a claim of “healthy foods.” Whole grain barley contains the highest levels of phenolic compounds among the cereals, which act as strong antioxidants and thus improve health.
