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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.Bangladesh J. Sci. Ind. Res.53(4), 311-318, 2018

Effect of germination on biochemical changes in high yielding barley (Hordium vulgare L.) varieties