Scope of food barley research and development in India


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Authors

  • Dinesh Kumar Section Editor (Barley) Indian Institute of Wheat & Barley Research, Karnal
  • Sneh Narwal
  • Ajit Singh Kharub
  • Gyanendra Pratap Singh

https://doi.org/10.25174/2249-4065/2018/84878

Keywords:

Barley, beta glucan, health benefits, amylose, antioxidants

Abstract

Since last two decades, there are several reports on health benefitting properties of barley especially because of higher grain beta-glucan content as compared to other cereals. Regular consumption of barley can help in reducing the risk of cardiovascular diseases besides providing several other health benefits. Since most of the Indian population consumes cereals as their staple diet, there seems to be a
potential for increased consumption of barley in the form of multigrain product/s to make the diet more healthy. In an opinion article, the potential uses of barley in the Indian context has been discussed in brief.

 

Doi.org/10.25174/2249-4065/2018/84878

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Submitted

2018-11-14

Published

2018-12-31

Issue

Vol. 10 No. 3 (2018): SPECIAL ISSUE ON BARLEY

Section

Opinion Article

License

Copyright (c) 2019 Wheat and Barley Research

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

The information provided by authors is the sole responsibility by the respective author. The copyright is of the society and no part can be reproduced without prior permission.

How to Cite

Kumar, D., Narwal, S., Kharub, A. S., & Singh, G. P. (2018). Scope of food barley research and development in India. Journal of Cereal Research, 10(3). https://doi.org/10.25174/2249-4065/2018/84878