Evaluation of various chemical and thermal feed processing methods for their potential to enhance resistant starch content in barley grain

Abstract

Controlling the digestibility of starch in cereals by enhancing the content of RS has attracted considerable attention because of its health‐promoting properties. Main goal of this research was to establish the role of different chemical and thermal processing methods on their potential to enhance RS content and modulate chemical composition of barley grain. A combination of 28 chemical and thermal grain processing techniques, including water and different lactic (LA) and tannic acid (TA) concentrations, steeping durations, with or without heat (55°C) and post‐cooling conditions were compared with untreated native barley. Treating barley grain with 5% LA for 48 h at room temperature was the most efficient method to enhance RS proportion (3.1% of DM) in barley grain, which was five times higher than RS of native barley. Greater RS contents were also associated with elevated proportions of organic matter and total fiber in the barley grain. In vivo animal studies are warranted to evaluate this processing method from nutritional and health‐enhancing perspective.