Evaluation of Food Quality of Released Barley Varieties Grown in Oromia, Ethiopia

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.