Barley bulgur: Effect of processing and cooking on chemical composition

Three barley cultivars (Hordeum vulgare L.) were processed into bulgur by p ressure cooking or cooking at atmospheric pressure. The effect of processin g on levels of thiamine, riboflavin, minerals (Fe, Cu, Zn, Mn, Ca, Mg) as w ell as the phytic acid and beta-glucan was investigated. Significant decrea ses p<0.05) were observed in ash, riboflavin and thiamine contents during b ulgur processing. Neither the cooking methods nor the dehulling process had significant influence on the content of Fe, Cu, Zn or Mg. However, the Mn and Ca content of the bulgurs were significantly (p<0.05) lower compared wi th the corresponding raw barleys. For all cultivars total P and phytate P c ontents of the bulgurs were significantly (p<0.05) lower compared with the corresponding raw barleys. In contrast, levels of beta-glucan were signific antly higher in processed bulgur vs raw barley. Protein contents of the sam ples did not change significantly during bulgur processing. Bulgur processe d from barley appeared to retain most of the nutritional value of raw barle y, in particular it showed high levels of soluble dietary fibre. (C) 1999 A cademic Press.