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Volume 4, Issue 3 (Suppl) Adv Crop Sci Tech
ISSN: 2329-8863 ACST, an open access journal
Page 82
Notes:
Plant Genomics 2016
July 14-15, 2016
conferenceseries.com
July 14-15, 2016 Brisbane, Australia
4th International Conference on Plant Genomics
Selection of barley genotypes for nutritional composition vis-à-vis malting trait for improvement
Alka Vasan
CCS Haryana Agricultural University, India
Barley (Hordeum vulgare vulgare L.) is an important cereal grain of semiarid regions globally due to its nutritional value. The
present investigation was carried out to evaluate the nutrient composition and effect of processing on four new barley genotypes
viz. BH- 942, BH- 952, BH-933 and BH-946. The results revealed that BH-94 had higher crude fiber (4.25%) and crude protein
(12.39%) content. The total soluble sugars, reducing sugars, non-reducing sugars, starch and dietary fiber content of barley genotypes
ranged from 3.29 to 3.48, 0.55 to 0.62, 2.67 to 2.91, 57.27 to 58.57, 12.45 to 13.48 per cent, respectively. The availability of minerals
and in-vitro digestibilities were also higher in barley genotype BH-942, but had lower antinutrients. Malting not only increased the
protein and crude fiber content, but also sugars, minerals and in-vitro digestibilities for protein and starch, with the highest increase
in BH-942 and BH-946, whereas it reduced the crude fat, ash, starch and antinutrients content in all genotypes. Genetic variability
among four barley genotypes can be enhanced through recombination to enhance accumulation of essential minerals; synthesis
of precursors of vitamins; modified quantities and qualities of starch, proteins and fats in improving human health and nutrition
through efficient phenotypic screens and genotypic markers. QTLs and genes for above stated traits have been identified and mapped
on various barley chromosomes for incorporation into breeding programs using molecular marker based selection for further
improvement and development of new barley varieties combing useful traits for the benefit of farmers, processors and human health.
Biography
Alka Vasan has completed her PhD in Foods and Nutrition from CCS Haryana Agricultural University, Hisar, India with her research focus on study of processing
of barley (Hordeum vulgareL.) genotypes and its effect on Barley’s nutritional composition. Having worked with researchers of such high repute, she is now set
to work towards development of innovation in value addition of the crop and her experiences learnt during her research have made her get her work published
both nationally and internationally. Her publications include eleven papers, four book chapters and a couple of paper & poster presentations in India and abroad.
Alka Vasan, Adv Crop Sci Tech 2016, 4:3 (Suppl)