Abstract
Aims: This study was to manufacture and evaluation of novel food product from germinated barley (barley like jam) comparing to the same product manufactured from wheat (wheat like jam). Study Design:Germinated grains of both of wheat and barley wa s minced withwater, liquidated and cooked then chemically sensory and microbiologically evaluated. Place and Duration of Study:Products manufacture and analysis were carried out through 60 days of storage period at faculty of specific education laboratory, Mansoura Univ. and national research center, Giza, Egypt. Methodology: Five hundred grams of germinated grains was minced with 1500 ml of water at 30∫C. After 1 h extraction the weight was filled up to 2000 ml . Thenit liquidated for separating the hard fibers. The produced extract (first extract) was kept in refrigerator. The remained high fiber part was soaked in 3 liters of water for 3 hours (for obtaining most water soluble component. Moisture, crude protein and crude fat, Phosphorus, calcium, potassium, iron, copper and zinc, total phenolics Eq. (mg Gallic acid) were determined. Products antioxidant activity was measured by DPPH
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