Study on the Levels of Some Essential and Non-essential Metals in Four Different Varieties of Barley (Hordeum Vulgare l.), Grown at the Farm Site in Dale and Aletawondo Woredas, in Sidamo Zone, Ethiopia

Bekele Gelagay

doi:10.7176/fsqm/83-03

Abstract

A study was conducted to determine the concentration of essential and non-essential metal accumulation in four different barley varieties grown at the farm site in Dale and Aleta wondo woredas, in sidama zone, Ethiopia using flame atomic absorption spectrophotometer. In this research wet ashing method used to destroy the organic matrix. The mineral concentration of four Ethiopian barley varieties was studied, namely: Semereta, Nech, Senef and Bera barley varieties. Among all the varieties; Semereta showed the highest K, Mg content (4434.86±176.92, 757, 57±36.43) respectively. Nech showed the highest Ca, Zn content (1347.48±483.1980.54±8.66) respectively. Senef showed the highest Cu, Ni content (6.88±0.52, 1.86±0.33). These results may be useful in the food industry for the selection of hull barley varieties for human consumption and for animal feed as supplement of grass. Validation of the method checked by using recovery test of the digestion method. Keywords: Atomic absorption spectrophotometer, barley, essential, non-essential, wet ashing method. DOI : 10.7176/FSQM/83-03

Highlights

The purpose of this research was to examine the concentration of essential and non essential metals in different barley cultivars; one of the varieties commonly used for malting in brew factory (Bera barley) and three of the verities which are commonly used as a food item for the inhabitants was investigated
Method detection limit (MDL) MDL is the minimum concentration of a substance that can be measured and reported with 99% confidence that the analyte concentration is greater than zero and is determined from analysis of a sample in a given matrix containing the analyte
As can be seen from the table, the MDL values are greater than the Instrumental detection limit (IDL), MDLX10>spike, MDL

Summary

Introduction

The world has re-discovered barley (Hordeum vulgare L.) as a food grain with desirable nutritional composition including some medicinal properties. Barley ranks fifth among field crops in grain production in the world after maize, wheat, rice and soybean. About two thirds of barley crop has been used for feed, one-third for malting and about 2% directly for food [1]. In Ethiopia, barley is the third most important cereal crop next to teff and maize. It is commercially used for making local beer, Injera (Ethiopian flat bread), Kolo (roasted barley), for animals feed and in brew factory as a row material. Barley breakfast foods and snacks are increasingly available, driven by recent research findings, which show that barley fiber contains beta-glucans and tocotrinols, chemical agents known to lower serum cholesterol levels in the blood [2]

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