From Barley (Hordeum vulgare L.) to Superfood: Fermentation’s Impact on Nutritional Profile and Food Safety

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Background: Currently, new agri-food technologies have unveiled the nutritional value of barley. Our study focuses on the nutritional enhancement of barley (Hordeum vulgare L.). This study compares the nutritional characteristics of fermented and unfermented barley from Tiaret, Algeria. The analysis focuses on various physicochemical parameters, mineral compositionand heavy metals. Methods: The methods applied included the determination of dry matter (AOAC 9001.1), lipids (AACC 86-38), proteins (AOAC 950.09), gluten (AACC 38-10.01) and fibers (AACC 32-01.01). Acidity and pH were measured according to the current AACC standards (02.02.02, 02.52.01). Phenolic compounds were extracted using Kondakova’s methodand antioxidant activity was evaluated by DPPH. X-ray fluorescence spectrometry and atomic absorption spectrophotometry were used to determine mineral compounds and heavy metals. Result: Results revealed the significant differences between fermented and unfermented barley. Fermented barley showed higher water content (9.68% vs 6.34%), less protein (9.06% vs 10.76%), more lipids (1.91% vs 1.55%) and fewer total fibers (6.08% vs 8.06%). Fermented barley had higher acidity and lower pH. It is richer in polyphenols but lower in flavonoids. Mineral composition also varies, with generally higher levels in unfermented barley, except for calcium and chlorine. Both types of barley showed low concentrations of heavy metals.This study highlights the nutritional differences between fermented and unfermented barley, offering interesting perspectives for their use in the agri-food industry. The distinct profiles of these barley types suggest potential for targeted applications in food processing and product development, considering their specific nutritional attributes and functional properties, taking into account the consumer’s consumption habits.