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Barley (Hordeum vulgare L.) is the world's fourth largest cereal grain produced after wheat, rice, and corn, which could be classified into hulled barley and hull-less barley according to the presence or absence of the husk on the grain (Mayer, 2012). The hull-less barley needs less space for storage and transportation and also results in lesser loss of vitamins and minerals during peeling operations as compared to hulled barley (Liu et al., 1996). Approximately three-quarters of the worldwide barley production is used for animal feed, while 20 per cent is malted for use in alcoholic and non-alcoholic beverages and 5 per cent is used as a component in the production of number of food products (Blake et al., 2011).

Physico-chemical and Functional Properties of Three Hull-less Barley (Hordeum vulgare) Varieties Grown in the High Altitude Region