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Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment

AGRIVITA, Journal of Agricultural Science · Vol. 43 No. 3 (2021) · hlm. 569–580

DOI
10.17503/agrivita.v43i3.2925
ISSN
2477-8516, 0126-0537
Terbit
2021-08-20
Penerbit
Faculty of Agriculture University of Brawijaya in collaboration with PERAGI
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc/4.0

Abstrak

In current study twenty-five barley genotypes were grown under RCBD (randomized complete block design). Barley flour was analyzed for proximate composition, β-glucan content, soluble and insoluble dietary fiber. Based on the results of nutritional quality best line (4158) was selected for the preparation of wheat flour supplemented bread. The sensory evaluation of bread was carried out to assess its suitability for consumers. The data obtained from all the experiments was subjected to statistical analysis by CRD. The results indicated that the highest moisture content (13.47%), protein content (13.93%), fat content (3.39%), fiber content (7.08%), ash content (2.67%) and NFE (71.54%) were observed in lines 4220, 4158, 4149, 4193, 4233, 4220 respectively. Similarly, significant differences for β-glucan (4.99%), total dietary fiber (16.62%), soluble (6.23%) and insoluble dietary fiber contents (10.36%) were observed in barley line 4193, 4233, 4168 and 4233, respectively. The bread prepared with the addition of 5% flour to wheat flour was liked most by the judges after the control bread. The current study showed significant potential of flour to be used by baking industry for the preparation of bread and other food products by the addition of flour.

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  • COMSATS University Islamabad
  • Universitas Airlangga
  • Khwaja Fareed University of Engineering and Information Technology
  • Omsk State Agrarian University
  • Moscow State University of Technologies and Management named after K.G. Razumovskiy
  • University of Lahore
  • Smolensk State Agricultural Academy
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Rekan penulisOrganisasiArtikel bersama
Tanweer Aslam GondalDeakin University4
Dmitriy KulikovMoscow State University of Technologies and Management named after K.G. Razumovskiy4
Anton NesterenkoAfiliasi tidak diketahui3
Muhammad NadeemCOMSATS University Islamabad3
Muhammad Abdullah MushtaqCOMSATS University Islamabad3
Muhammad ImranUniversity of Lahore3
Mochammad Aqilah HerdiansyahUniversitas Airlangga1
Arif Nur Muhammad AnsoriUniversitas Airlangga1
Mochamad Radika Tory AlifiansyahUniversitas Airlangga1
Dhea AnggrainiUniversitas Airlangga1
Qiara Amelia Putri PriyonoUniversitas Airlangga1
Putri Antika YusniasariUniversitas Airlangga1
Amelia Julia Tria FettyUniversitas Airlangga1
Rahadian ZainulUniversitas Negeri Padang1
Evgeniy KolesnikRussian State Agrarian University - Moscow Timiryazev Agricultural Academy1
Nikolai MaksimiukYaroslav-the-Wise Novgorod State University1
Viol Dhea KharismaUniversitas Airlangga1
Muhammad AkramCOMSATS University Islamabad1
Muhammad Nouman TariqCOMSATS University Islamabad1
Muhammad SajjadCOMSATS University Islamabad1
Muhammad NadeemCOMSATS University Islamabad1
Muhammad AmjadCOMSATS University Islamabad1
Muhammad ImranUniversity of Lahore1
Nadezhda KenijzKuban State Agrarian University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://agrivita.ub.ac.id/index.php/agrivita/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment</dc:title>
	<dc:creator>Quddos, Abdul</dc:creator>
	<dc:creator>Nadeem, Muhammad</dc:creator>
	<dc:creator>Ahsan, Samreen</dc:creator>
	<dc:creator>Khaliq, Adnan</dc:creator>
	<dc:creator>Chughtai, Muhammad Farhan Jahangir</dc:creator>
	<dc:creator>Rebezov, Maksim</dc:creator>
	<dc:creator>Terent’ev, Sergei</dc:creator>
	<dc:creator>Tryabas, Yulia</dc:creator>
	<dc:creator>Ermolaev, Vladimir</dc:creator>
	<dc:creator>Iskakova, Galiya</dc:creator>
	<dc:creator>Konovalov, Sergey</dc:creator>
	<dc:creator>Gayvas, Alexei</dc:creator>
	<dc:creator>Shariati, Mohammad Ali</dc:creator>
	<dc:subject xml:lang="en-US"></dc:subject>
	<dc:subject xml:lang="en-US">Barley; Flour; GEIs; Nutritional character</dc:subject>
	<dc:description xml:lang="en-US">In current study twenty-five barley genotypes were grown under RCBD (randomized complete block design). Barley flour was analyzed for proximate composition, β-glucan content, soluble and insoluble dietary fiber. Based on the results of nutritional quality best line (4158) was selected for the preparation of wheat flour supplemented bread. The sensory evaluation of bread was carried out to assess its suitability for consumers. The data obtained from all the experiments was subjected to statistical analysis by CRD. The results indicated that the highest moisture content (13.47%), protein content (13.93%), fat content (3.39%), fiber content (7.08%), ash content (2.67%) and NFE (71.54%) were observed in lines 4220, 4158, 4149, 4193, 4233, 4220 respectively. Similarly, significant differences for β-glucan (4.99%), total dietary fiber (16.62%), soluble (6.23%) and insoluble dietary fiber contents (10.36%) were observed in barley line 4193, 4233, 4168 and 4233, respectively. The bread prepared with the addition of 5% flour to wheat flour was liked most by the judges after the control bread. The current study showed significant potential of flour to be used by baking industry for the preparation of bread and other food products by the addition of flour. </dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Agriculture University of Brawijaya in collaboration with PERAGI</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-08-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://agrivita.ub.ac.id/index.php/agrivita/article/view/2925</dc:identifier>
	<dc:identifier>10.17503/agrivita.v43i3.2925</dc:identifier>
	<dc:source xml:lang="en-US">AGRIVITA Journal of Agricultural Science; Vol 43, No 3 (2021); 569-580</dc:source>
	<dc:source>2477-8516</dc:source>
	<dc:source>0126-0537</dc:source>
	<dc:source>10.17503/agrivita.v43i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://agrivita.ub.ac.id/index.php/agrivita/article/view/2925/1419</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 The Author(s)</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
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