ABSTRACT
The interest in barley as a human food ingredient has increased as it is an excellent source of soluble and insoluble dietary fibre, vitamin E (including tocotrienols), B-complex vitamins, minerals, and phenolic compounds. However, major factors limit its utilization in food: the presence of husk, strong taste, and gummy mouthfeel. Therefore, barley must be processed before consumption. This chapter aims to provide concise information on the influence of various food-processing operations on the nutritional and antioxidant profile of barley. Understanding the influence of processes such as dehulling, pearling, milling, germination, fermentation, and thermal treatments (roasting, extrusion, cooking, etc.) on the nutritional components and phytochemicals of barley grains is important in retaining its properties beneficial to health.
