This study was conducted to characterize and evaluate food quality of released food barley varieties through physical, chemical and sensory evaluation. Fifteen released food barley varieties were collected from different research centers. Physicochemical qualities of these varieties were analyzed with three replications. Sensory evaluation was also performed by using hedonic scale method. Hectoliter weight, thousand kernel weight, moisture, protein, sodium, potassium, iron, zinc, calcium and magnesium contents were determined in the range of 55.57 – 66.67 grams, 33.50 – 58.50 grams, 7.46 – 11.43%, 9.44 – 16.80%, 79.23 – 316.54 ppm, 3993 – 6040 ppm, 11.49 – 64.32 ppm, 31.07 – 55.73 ppm, 305.42 – 716.91 ppm and 811.50 – 1731.10 ppm respectively. Overall acceptability of porridge prepared from barley varieties were disliked slightly to liked moderately while liked slightly to liked moderately for Injera. There were significant (P<0.05) variation in physical, chemical and organoleptic properties due to test barley varieties variation. Aruso variety was the highest in mean value of thousand kernel weight and hectoliter weight. Walker variety had the highest protein mean score. The study revealed that Robera, Abdane, Bentu, Harbu, Golden Eye and Walker varieties had the highest value of calcium, magnesium, potassium, sodium, iron and zinc respectively. Walker variety porridge was disliked slightly and Bentu variety was mostly liked moderately but not significantly different among Aquila, Gobe, HB 1966 and Robera varieties. Abdane variety injera was liked slightly and Biftu variety was mostly liked moderately but not significantly different among nine barley varieties. Therefore Aruso, Biftu, Bentu and Robera varieties were preferred for physical, chemical and sensory quality attributes.
| Published in | International Journal of Science, Technology and Society (Volume 9, Issue 3) |
| DOI | 10.11648/j.ijsts.20211003.13 |
| Page(s) | 127-134 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Food Barley, Variety, Physical, Chemical, Sensory, Injera, Porridge
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APA Style
Megersa Daba, Abiyot Lelisa. (2021). Evaluation of Food Quality of Released Barley Varieties Grown in Oromia, Ethiopia. International Journal of Science, Technology and Society, 9(3), 127-134. https://doi.org/10.11648/j.ijsts.20211003.13
ACS Style
Megersa Daba; Abiyot Lelisa. Evaluation of Food Quality of Released Barley Varieties Grown in Oromia, Ethiopia. Int. J. Sci. Technol. Soc. 2021, 9(3), 127-134. doi: 10.11648/j.ijsts.20211003.13
AMA Style
Megersa Daba, Abiyot Lelisa. Evaluation of Food Quality of Released Barley Varieties Grown in Oromia, Ethiopia. Int J Sci Technol Soc. 2021;9(3):127-134. doi: 10.11648/j.ijsts.20211003.13
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Download@article{10.11648/j.ijsts.20211003.13,
author = {Megersa Daba and Abiyot Lelisa},
title = {Evaluation of Food Quality of Released Barley Varieties Grown in Oromia, Ethiopia},
journal = {International Journal of Science, Technology and Society},
volume = {9},
number = {3},
pages = {127-134},
doi = {10.11648/j.ijsts.20211003.13},
url = {https://doi.org/10.11648/j.ijsts.20211003.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsts.20211003.13},
abstract = {This study was conducted to characterize and evaluate food quality of released food barley varieties through physical, chemical and sensory evaluation. Fifteen released food barley varieties were collected from different research centers. Physicochemical qualities of these varieties were analyzed with three replications. Sensory evaluation was also performed by using hedonic scale method. Hectoliter weight, thousand kernel weight, moisture, protein, sodium, potassium, iron, zinc, calcium and magnesium contents were determined in the range of 55.57 – 66.67 grams, 33.50 – 58.50 grams, 7.46 – 11.43%, 9.44 – 16.80%, 79.23 – 316.54 ppm, 3993 – 6040 ppm, 11.49 – 64.32 ppm, 31.07 – 55.73 ppm, 305.42 – 716.91 ppm and 811.50 – 1731.10 ppm respectively. Overall acceptability of porridge prepared from barley varieties were disliked slightly to liked moderately while liked slightly to liked moderately for Injera. There were significant (P<0.05) variation in physical, chemical and organoleptic properties due to test barley varieties variation. Aruso variety was the highest in mean value of thousand kernel weight and hectoliter weight. Walker variety had the highest protein mean score. The study revealed that Robera, Abdane, Bentu, Harbu, Golden Eye and Walker varieties had the highest value of calcium, magnesium, potassium, sodium, iron and zinc respectively. Walker variety porridge was disliked slightly and Bentu variety was mostly liked moderately but not significantly different among Aquila, Gobe, HB 1966 and Robera varieties. Abdane variety injera was liked slightly and Biftu variety was mostly liked moderately but not significantly different among nine barley varieties. Therefore Aruso, Biftu, Bentu and Robera varieties were preferred for physical, chemical and sensory quality attributes.},
year = {2021}
}
TY - JOUR T1 - Evaluation of Food Quality of Released Barley Varieties Grown in Oromia, Ethiopia AU - Megersa Daba AU - Abiyot Lelisa Y1 - 2021/06/08 PY - 2021 N1 - https://doi.org/10.11648/j.ijsts.20211003.13 DO - 10.11648/j.ijsts.20211003.13 T2 - International Journal of Science, Technology and Society JF - International Journal of Science, Technology and Society JO - International Journal of Science, Technology and Society SP - 127 EP - 134 PB - Science Publishing Group SN - 2330-7420 UR - https://doi.org/10.11648/j.ijsts.20211003.13 AB - This study was conducted to characterize and evaluate food quality of released food barley varieties through physical, chemical and sensory evaluation. Fifteen released food barley varieties were collected from different research centers. Physicochemical qualities of these varieties were analyzed with three replications. Sensory evaluation was also performed by using hedonic scale method. Hectoliter weight, thousand kernel weight, moisture, protein, sodium, potassium, iron, zinc, calcium and magnesium contents were determined in the range of 55.57 – 66.67 grams, 33.50 – 58.50 grams, 7.46 – 11.43%, 9.44 – 16.80%, 79.23 – 316.54 ppm, 3993 – 6040 ppm, 11.49 – 64.32 ppm, 31.07 – 55.73 ppm, 305.42 – 716.91 ppm and 811.50 – 1731.10 ppm respectively. Overall acceptability of porridge prepared from barley varieties were disliked slightly to liked moderately while liked slightly to liked moderately for Injera. There were significant (P<0.05) variation in physical, chemical and organoleptic properties due to test barley varieties variation. Aruso variety was the highest in mean value of thousand kernel weight and hectoliter weight. Walker variety had the highest protein mean score. The study revealed that Robera, Abdane, Bentu, Harbu, Golden Eye and Walker varieties had the highest value of calcium, magnesium, potassium, sodium, iron and zinc respectively. Walker variety porridge was disliked slightly and Bentu variety was mostly liked moderately but not significantly different among Aquila, Gobe, HB 1966 and Robera varieties. Abdane variety injera was liked slightly and Biftu variety was mostly liked moderately but not significantly different among nine barley varieties. Therefore Aruso, Biftu, Bentu and Robera varieties were preferred for physical, chemical and sensory quality attributes. VL - 9 IS - 3 ER -
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