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BUN Mangan
L Hui
MS Lashari
AN Shah
C Licao
S Weining

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BUN Mangan
L Hui
MS Lashari
AN Shah
C Licao
S Weining

International Journal of Agricultural Policy and Research
ISSN 2350-1561
Vol.3 (7), pp. 293-299,July 2015
Available online at https://www.journalissues.org/IJAPR/
DOI:http://dx.doi.org/10.15739/IJAPR.052
Article 15/ID/JPR049/07/ pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.



Original Research Article

Nutritional characteristics and starch properties of Tibetan barley

Bakht-un-Nisa Mangan1&2*, Liu Hui1, Muhammad Siddique Lashari2, Ahmed Naqi Shah2, Cui Licao1 and Song Weining1

1State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy and Yangling Branch of China Wheat Improvement Center, Northwest A & F University, Yangling Shaanxi, 712100, China
2Faculty of Crop Production, Department of Soil Science and Agronomy, Sindh Agriculture University Tando Jam 70060-Pakistan

*Corresponding Author Email: nisasau(at)gmail.com
Tel: +92-301-3990440



date Received: May 25, 2015     date Accepted: June 29, 2015     date Published: July 13, 2015


 Abstract

Nutritional imbalance and starch properties of the most crop species are mostly affected by the change of soil environment. This study was conducted to evaluate the effect of environmental conditions on nutritional (dietary elements) and microelement changes in barley grain. Barley grain is composed abundant amount of carbohydrates, proteins, vitamins and minerals along with, it is particularly good source of dietary fiber, Fe, Cu, Mn and Se for human food source and animal feed but mostly affected due acute changes in environmental conditions such as soil, water salt and cold stress. For screening and evaluation purpose, thirty three Tibetan (Tibetan) barley accessions were collected from the extremely cold region of China (Tibet) and were studied to evaluate availability and variability of microelements: Fe, Zn, Mn, Se, Cu with amylose and amylopectin ratio at the experimental site of Northwest Agriculture and Forestry University, Yangling, China during 2012 to 2013. Results indicate TB-4406, TB-664 and TB-3835 performed very well in nutritional compatibility and trace elements as compared to other thirty accessions. Among all rest thirty accessions, TB-4406 showed great performance for all five trace elements with 84.8μg kg-1, 63.4, 51.0, 40.0 and 9.37 mg kg-1 concentration for Se, Fe, Zn, Mn and Cu respectively followed by TB-664 and TB-3835. Furthermore, the findings revealed that Tibetan barley is a highly auspicious resource for genetic diversity with higher amylose contents and nutritional value of dietary elements. It is concluded that the Tibetan barley has the potential to increase microelements and carbohydrates availability could be considered as a genetic source for barley breeding program.


Key words: Tibetan barley, nutritional value, microelements, genetic source


Mangan et al