Food Barley Research Articles

Enhancing grain yield and quality of winter barley through agronomic strategies to prolong canopy greenness

An agronomic improvement in grain yield and quality in winter wheat could be obtained through the application of strategies, such as application of foliar fungicides or fertilizers, that protect health of the last leaves and delay the senescence process during ripening. Only a few studies have reported the effect of these practices on barley, although these treatments could represent a new opportunity to specialize in feed and food barley markets and raise farmer profitability.The aim of this study was to compare the effect of different late-season strategies, N and S foliar fertilizers and fungicides applied at barley anthesis, on crop canopy greenness during the ripening stages and to establish the relationship between these strategies and barley yield and quality. Four field experiments have been conducted in NW Italy during 3 growing seasons, according to a full factorial design with four treatments, three barley cultivars and four replications. The following parameters were recorded: canopy greenness, grain yield, test weight (TW), thousand kernel weight (TKW), grain protein content (GPC), foliar disease incidence and severity and deoxynivalenol (DON) contamination. The collected data clearly underline the importance of prolonging canopy greenness of barley in order to increase grain yield and to improve quality. Of all the compared treatments, the application of a fungicide with an azole mixture at anthesis has shown to play the most important role in delaying the senescence process, and has resulted in a higher gran yield (+25%), TW (+1.3kghl−1) and TKW (+2.8g).The effect of the fungicide treatment on barley grain yield was significant for all the compared cultivars and in almost all the environmental conditions, but led to a greater advantage in the cooler environments with prolonged ripening. The fungicide also led to a clear, significant control of foliar disease and a reduction in DON contamination.The use of N and S foliar fertilizers was able to prolong canopy greenness and enhance barley yield and quality but only in environments characterized by a prolonged grain filling period.

Milling Food Barley: Production of Functional Fractions Enriched with β-Glucans and Other Dietary Fiber Components

Barley has a long history of use in food applications and, in the ancient world, was grown primarily as a food staple. Today, there is a resurgence of interest in growing barley as a food grain due to the presence of β-glucans, which have been proven to lower cholesterol and alleviate the risk of heart disease in humans. Consumer interest in foods and food ingredients that can deliver specific health effects has increased, and this has created a demand for production of innovative fiber preparations from barley. Our studies show that common milling techniques can be applied to generate functional barley fractions enriched with β-glucans. The fiber-rich fraction (FRF) yield and β-glucan concentration in barley fractions can be altered by choosing an appropriate milling technique and food barley variety. The much higher concentration of β-glucans in FRF compared with the whole grain eliminates the need to consume high amounts of grain products to satisfy the intake of 3 g of β-glucans/day stipulated by barl...

Characterization of a barley-based farming system in the Arsi Highlands, Ethiopia

In order to minimize the gap between the demand for barley, particularly malt barley, and its supply, this study was initiated to assess the existing farming systems of the selected agro ecologies in order to develop appropriate malt barley technologies and major production constraints. In line to this, two districts with a potential in barley production were purposively selected from the Arsi highlands of Ethiopia and totally 120 farmers were selected and used to conduct the study. During 2009 to 2010 production season, both food and malt barley varieties were grown by about 95% of surveyed farmers. Among the surveyed farmers, about 82% have knowledge or knowhow to improved barley varieties while 19% did not. Yielding potential and market value are the major reasons of farmers for preferring to produce some malt barley varieties over the others. Holker, miscal-21, and local food barley varieties are the relatively high-yielding as well frequently cultivated varieties in the study areas. The present and foreseen increase in number of breweries and their expansion currently and in the future indicates the demand for malt barley product in the future. Unpredictable rainfall, shortages of labor, improved seed, working capital, low quality of seed, untimely supply of inputs, and problem of good market facilities were the major constraints of barley production in the study area. Key words: Characterization, barley, barley based farming system and Arsi highlands.

Effect of Integrated Nutrient Management on Yield and Yield Components of Food Barley (<i>Hordeum vulgare</i> L.) in Kaffa Zone, Southwestern Ethiopia

Declining soil fertility is one of the major problems causing yield reduction of barley in Southwestern Ethiopia. Therefore, field experiments were, carried out at Adiyo and Ghimbo districts, Kaffa Zone, Southwestern Ethiopia, to determine the effects of combined application of farm yard manure (FYM) and vermi compost (VC) with inorganic NP on growth, yield and yield components of food barley. The treatments included combinations of two rates (2.5 and 5 t ha-1) of FYM and two rates (2.5 and 5 t ha-1) of VC with 25%, 50% and 75% of recommended rates of inorganic NP, respectively. In addition, 100% recommended rate of inorganic NP (23 kg N ha-1 and 46 kg P2O5 ha-1) and zero rates were used for comparison. The experiments were laid out in a randomized complete block design with three replications. The results revealed that applying 5 t ha-1 FYM combined with 75% inorganic NP gave the highest number of productive tiller m-2 (227 and 215) and grain number spike-1 (37 and 36.7) and grain yield (3668 and 3486 kg ha-1) of barley at Adiyo and Ghimbo, respectively. The application of 5 t ha-1 FYM in combination with 75% inorganic NP has increased grain yield by 69.30% and 43.45% at Adiyo and by 66.86% and 45.49% at Ghimbo over the control and the application of 100% recommended rate of NP fertilizers, respectively. Similarly, the economic evaluation indicated that the application of 5 t ha-1 FYM + 75% inorganic NP gave the highest net return which is 15,858.50 Ethiopian Birr ha-1 at Adiyo and 13,108.00 Ethiopian Birr ha-1 at Ghimbo. Hence, it can be concluded that, the use of combined application of FYM (5 t ha-1) with 75% of recommended rates of inorganic NP in the study areas and other locations with similar agro-ecologies can significantly increase food barley yield and provide high economic return.Keywords: Farm Yard Manure; Food barley; Nitrogen; Phosphorous; Vermicompost

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

Consumption of whole grain barley foods reduces blood cholesterol and glycemic index, and promotes weight loss by increasing satiety. However, barley has only been marginally exploited by the baking industry, due to its deteriorating effect on bread quality. The use of sourdough can be a strategy to improve the quality of barley bread. In this study, two sourdoughs, made with sole hull-less barley flour or with a mixture of 50 g/100 g barley and 50 g/100 g wheat flours, were characterized from a microbiological and technological point of view, in comparison with a sole wheat flour sourdough. Chemical-physical and sensory analyses of the resulting breads were carried out during 6 days storage. The total titratable acidity, phytate and β-glucan content of the different types of flour, sourdough, dough and bread were also evaluated. Overall, the results showed that the barley sourdoughs investigated could be used to obtain barley bread with enhanced nutritional value. Furthermore, despite the lower specific volume and denser crumb of barley breads with respect to wheat bread, no significant differences were seen in the degree of liking among the three breads after baking and during shelf-life, thus confirming the possibility for successful exploitation of barley flour in the baking industry.

Genotypic Diversity and Interrelationship of Characters in Ethiopian Food Barley (Hordium vulgare L.) Landraces

Genotypic Diversity and Interrelationship of Characters in Ethiopian Food Barley (Hordium vulgare L.) Landraces

Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and β-glucan in US barley breeding germplasm

A renewed interest in breeding barley specifically for food end-uses is being driven by increased consumer interest in healthier foods. We conducted association mapping on physicochemical properties of barley that play a role in food quality and processing including grain hardness, polyphenol oxidase activity, total phenolics, amylose content, and β-glucan. We used 3,069 elite two-row and six-row spring barley breeding lines from eight US breeding programs and 2,041 SNP markers for association mapping. Marker–trait associations were identified using a mixed model that incorporated population structure and kinship. We detected two previously identified QTL for grain hardness on chromosome 2H in the telomeric region of 5H along with two novel regions on 4H and 6H. For amylose content, we detected marker–trait associations on 7H from 0.63 to 30 cM. We detected four regions on chromosomes 1H, 2H, 3H, and 4H associated with polyphenol oxidase activity. The chromosome 2H region co-localized with the two previously mapped polyphenol oxidase genes PPO1 and PPO2, and the regions on chromosomes 1H, 3H, and 4H QTL were novel. For total phenolics, we identified three significant regions on 3H, 4H, and 5H. Two regions on 2H and 7H were associated with β-glucan. Both previously identified and novel QTL are segregating in elite US breeding germplasm. Only three of the 24 SNPs that were associated with traits using either the two-row or six-row mapping panel were identified in both panels. Nine SNPs were detected in the individual two-row or six-row panels that were not detected in the analysis using the complete panel and accounting for population structure. The distribution of favorable alleles at these loci that underpin food quality across the breeding programs suggests several strategies to use markers to improve barley for food uses.

모싯잎 가루를 첨가한 찰보리 찐빵의 항산화 활성, 이화학적 특성 및 관능적 품질 특성에 관한 연구

Abstract Increased consumption of a polysaccharide, β-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. β-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of β-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.Key words: barley, steam bread, ramie leaf, antioxidant, sensory characteristics

Lower 30 Minute Serum Insulin in Healthy Sprague‐Dawley Rats Consuming Chips from Specific Barley Flour Blends

ABSTRACTConsumption of whole grains such as barley is known to inversely correlate with insulin resistance, type 2 diabetes, and other chronic diseases. However, data from randomized controlled trials in humans have not produced consistent results. Compositional differences between foods produced from different whole grains are likely to be a main reason for these discrepancies. The purpose of this study was to determine if varying barley flour composition achieved through milling influenced the postprandial glucose and insulin response. Specifically, this study aimed to test barley foods in the form of chips with very low hydration, thereby mimicking human snack foods. Fasted rats (N = 39) were randomized to one of four barley treatments, all produced from a single variety, Hordeum vulgare L. ‘CDC Fibar.’ The treatments used were straight‐grade flour (SGF), whole grain flour (WGF), bran flour with high β‐glucan (BF‐BG), bran flour with high insoluble dietary fiber, and wheat flour (WF) as the control. Blood was sampled over 120 min following treatment consumption to measure postprandial glucose and insulin concentrations. Our data showed that although there were no substantial glycemic or insulin effects following one‐time consumption of barley tortilla chips with specific compositions, those rats consuming WGF, SGF, or BF‐BG tended to have lower 30 min serum insulin concentrations compared with those rats consuming WF.

Breeding low-glycemic index barley for functional food

Low glycemic index (GI) grains with high levels of β glucan soluble fibre are beneficial for health. Naked barley (Hordeum vulgare L.) cultivars generally have higher grain β glucan contents than hulled barley, but lower yields. Naked grain requires no pearling or processing for use in wholegrain health foods and it is widely recognised that consumption of wholegrain barley is beneficial for health. Nearly all commercially available UK barley cultivars are hulled and have been bred for low (<3%) β-glucan content for malting. In this study a large segregating population was made from crosses between diverse naked and hulled parents. Selections were made for naked barley lines with adaptation to UK cultivation that were ≥65% genetically similar to UK hulled barley. In a mapping population β-glucan contents ranged from 1.4% to 8.6% with transgressive segregation occurring in both directions and no significant association of β-glucan content with the gene for naked caryopsis (nud). A QTL explaining 31% of the inheritance of β glucan was detected on 7HL, approximately 15cM above nud, and CslF6 is the most likely candidate gene. QTLs that can increase β-glucan content and yield components that are not linked to hull type (nud) and row type (vrs1) can now be targeted to produce higher yielding functional food barley. Porridges made with selected naked barley and naked oats were tested for GI and the naked barley had significantly lower GI than oats, demonstrating that they can be incorporated in the diet as a functional food.

A new genetic linkage map of barley (Hordeum vulgare L.) facilitates genetic dissection of height and spike length and angle

Plant height and spike length and angle are important agronomic traits in the production of barley (Hordeum vulgare L.) due to strong correlations with lodging and disease. The objective of this study was to use QTL analysis to identify genetic regions associated with each trait in a recombinant inbred line (RIL) mapping population derived from a cross of Falcon by Azhul. Falcon is a spring six-row hulless feed barley with long spikes displaying obtuse angles, while Azhul is a spring dwarf, six-row hulless food barley with short spikes displaying acute angles. The population was genotyped using SNP, DArT and SSR markers and quantitative trait loci (QTL) were detected on chromosomes 2H (102.8cM, spike length), 3H (89.2cM, plant height and 38.2, spike angle and length), 4H (19.0cM, spike length), and 5H (106.7cM, spike angle). In conclusion, we developed a barley genetic map, which incorporated SNP, DArT and SSR markers, for detection of height and spike length and angle QTL. Three spike angle, one spike length and one plant height QTL were novel and by using comparative genomics we identified possible candidate genes involved in gibberellic acid signaling and auxin- and ethylene-responsive pathways. This knowledge can be used to generate suitable markers for barley breeding improvement.

Application of marker‐assisted selection and genome‐wide association scanning to the development of winter food barley germplasm resources

AbstractBarley (Hordeum vulgare) is an important component of heart‐healthy whole grain diets because it contains β‐glucan. All current US barley varieties with high β‐glucan are spring habit and have waxy starch. Winter varieties have agronomic advantages but require low‐temperature tolerance (LTT). Vernalization sensitivity (VS) is associated with higher levels of LTT. To rapidly develop fall‐sown varieties with LTT and higher grain β‐glucan, we therefore used marker‐assisted selection (MAS) at the WX and VRN‐H2 loci. The MAS‐derived lines, together with unrelated non‐waxy germplasm developed via phenotypic selection (PS), were used for a genome‐wide association scan (GWAS). The panel was phenotyped for grain β‐glucan, LTT and VS. It was genotyped with 3072 single‐nucleotide polymorphisms (SNPs) and allele‐specific primers. Marker‐assisted selection fixed target alleles at both loci but only one of the target phenotypes (higher β‐glucan percentage) was achieved. Variation for VS and LTT is attributable to (i) incomplete information about VRN‐H1 at the outset of the project and (ii) unexpected allelic variation at VRN‐H3 with a large effect on VS and LTT.

Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia

Kolo and tihni are roasted barley grain products commonly consumed and increasingly marketed in Ethiopia; however, very limited research has been done on their processing and nutritional value. This study describes the impact of kolo and tihni processing on different food quality parameters of eight barley varieties. Roasting was done at 140°C for tihni and kolo with different roasting times; results for roasted samples were compared with those for nonroasted samples. Significant differences were observed in total starch, β-glucans, kernel hardness, and thousand kernel weight among the nonroasted samples but generally not after roasting, except in the case of β-glucans for tihni processed samples. Damaged starch, water absorption capacity (WAC), water solubility index (WSI), and starch pasting properties were significantly different among the nonroasted and roasted samples. Roasting increased average damaged starch from the nonroasted mean of 3.0% to the roasted (tihni and kolo) mean of 12.4%. Average WAC...

Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products

Oat and barley foods have been shown to reduce human glycaemic response, compared to similar wheat foods or a glucose control. The strength of the evidence supporting the hypothesis that the soluble fibre, mixed linkage β-glucan, reduces glycaemic response was evaluated. A search of the literature was conducted to find clinical trials with acute glycaemic response as an end point using oat or barley products. Of the 76 human studies identified, 34 met the inclusion and exclusion criteria. Dose response and ratio of β-glucan to available carbohydrate as predictors of glycaemic response were assessed. Meals provided 0.3-12.1 g oat or barley β-glucan, and reduced glycaemic response by an average of 48 ± 33 mmol · min/l compared to a suitable control. Regression analysis on 119 treatments indicated that change in glycaemic response (expressed as incremental area under the post-prandial blood-glucose curve) was greater for intact grains than for processed foods. For processed foods, glycaemic response was more strongly related to the β-glucan dose alone (r(2)=0.48, P<0.0001) than to the ratio of β-glucan to the available carbohydrate (r(2)=0.25, P<0.0001). For processed foods containing 4 g of β-glucan, the linear model predicted a decrease in glycaemic response of 27 ± 3 mmol · min/l, and 76% of treatments significantly reduced glycaemic response. Thus, intact grains as well as a variety of processed oat and barley foods containing at least 4 g of β-glucan and 30-80 g available carbohydrate can significantly reduce post-prandial blood glucose.

Application of the Rapid Visco Analyzer (RVA) as an Effective Rheological Tool for Measurement of β‐Glucan Viscosity

ABSTRACTThe physiochemical characteristics of β‐glucan in oat and barley foods can affect human physiological response. A method for continuous measurement of β‐glucan viscosity with a Rapid Visco Analyzer (RVA) was developed to overcome the complexity of the common protocols based on in vitro digestion methods. The effects of several parameters on viscosity and solubility were considered. Oat cereal foods showed different RVA viscosity profiles depending on their physiochemical characteristics. Products high in starch exhibited a high initial viscosity that was reduced by α‐amylase action, whereas products with low amounts of starch exhibited a slow increase in viscosity. The viscosity of all samples reached a plateau in the viscosity curve after 1–2 hr, which is the key for obtaining reproducible results. Optimum digestion condition was achieved using sodium phosphate buffer (pH 6.9) and 1% β‐glucan dispersion at 37°C and 160 rpm. A particle size of &lt;0.6 mm gave more consistent viscosities than did larger particles without affecting the solubility of β‐glucan. Pancreatin and α‐amylase concentrations affected the viscosity profile by influencing the digestion rate of protein and starch in the samples, but pepsin had limited influence at pH 6.9. Highly significant Pearson correlation between the in vitro digestibility protocol and RVA methods was achieved, indicting that the developed method could be used as an effective alternative for measurement of β‐glucan viscosity.

Agronomic diversity of naked barley (Hordeum vulgare L.): a potential resource for breeding new food barley for Europe

Naked (hulless) barley was neglected by plant breeders in Europe during the period of intensive crop improvement in the 20th Century, but it is now receiving renewed interest due to the potential health benefits it can convey. Very few naked barley cultivars have been developed for modern UK or European agricultural systems, in contrast to the wide diversity of naked barley in Asia. Prior to initiating any breeding programme, phenotyping in UK field conditions is needed to assess the value of existing exotic landraces. This article reports such a programme where naked barley landrace lines were grown alongside modern cultivars and unimproved UK hulled landrace lines over 4 years at a research station in North Wales and assessed for yield and agronomic traits. Multivariate analysis of the traits suggested that accessions clustered by region of origin. Himalayan landrace lines formed Eastern and Western clusters while Japanese and Korean landrace lines were distinct from these. European naked barleys were found to be closest to European hulled barleys, suggesting that the distinctiveness of the Asian naked barley landrace lines was due to origin rather than the naked grain trait per se. The only agronomic trait that could be attributed to naked grain was poorer crop establishment, but some Himalayan landrace lines showed vigorous seedling growth. Modern lines of naked barley from Syria gave superior yields to old UK hulled barleys, indicating that there is potential for breeding modern UK cultivars of naked barley.

Single Nucleotide Polymorphism Mapping and Alignment of Recombinant Chromosome Substitution Lines in Barley

Single nucleotide polymorphism (SNP) genotyping is useful for assessing genetic variation in germplasm collections, genetic map development and detection of alien chromosome substitutions. In this study, a diversity analysis using 1,301 SNPs on a set of 37 barley accessions was conducted. This analysis showed a high polymorphism rate between the malting barley cultivar 'Haruna Nijo' and the food barley cultivar 'Akashinriki'. Haruna Nijo and Akashinriki are donors of the barley expressed sequence tag (EST) collections. A doubled haploid (DH) population derived from the cross between Haruna Nijo and Akashinriki was genotyped with 1,448 SNPs. Of these 1,448 SNPs, 734 were polymorphic and distributed on barley linkage groups (chromosomes) as follows: 1H (86), 2H (125), 3H (120), 4H (100), 5H (127), 6H (88) and 7H (88). By using cMAP, we integrated the SNP markers across high-density maps. The SNPs were also used to genotype 98 BC(3)F(4) recombinant chromosome substitution lines (RCSLs) developed from the same cross (Haruna Nijo/Akashinriki). These data were used to create graphical genotypes for each line and thus estimate the location, extent and total number of introgressions from Akashinriki in the Haruna Nijo background. The 35 selected RCSLs sample most of the Akashinriki food barley genome, with only a few missing segments. These resources bring new alleles into the malting barley gene pool from food barley.

Effect of genotype, environment and agronomic management on β-glucan concentration of naked barley grain intended for health food use

(1,3:1,4)-β- d-Glucan is an important bioactive that contributes to the ability of barley foods to help prevent type-2 diabetes. Realisation of these benefits requires understanding of genotype and environment effects on β-glucan concentration and how this variation affects biological activity of barley foods. Field experiments showed genetic variation in β-glucan concentration (3.0–7.0 g/100 g DM), but also considerable variation between environments. β-Glucan concentrations were lower in the wet summer of 2007 than 2006 or 2009; and slightly less in the dry summer of 2006 than 2009. β-Glucan was not diluted by higher grain yields. The role of β-glucan as an assimilate buffer adds complexity to interpreting the effects of environment during grain filling. Autumn sowing and fungicide increased the duration of grain filling, decreased β-glucan concentration but increased environmental stability; possibly due to lower demand for assimilate buffering. Lodging and foliar disease decreased β-glucan concentration, by decreasing assimilate supply leading to remobilisation of carbohydrate from β-glucan, so that fungicide increased β-glucan in some disease-susceptible accessions. Sequential harvesting starting at GS 91 suggested an optimum harvest window for maximum β-glucan concentration. The variability in β-glucan reported here between genotypes and environments was sufficient to affect control of post-prandial blood glucose in healthy volunteers.

Prebiotic treatment reduced preneoplastic lesions through the downregulation of toll like receptor 4 in a chemo-induced carcinogenic model

Germinated barley foodstuff contains prebiotics which are reported to have anti-cancerous effects in colorectal cancer model, but the detailed mechanism remains unclear. Recent studies revealed that the role of microbiota was strongly related to the regulation of incidence and progression of colorectal cancer. The aim of this study was to examine the anti-neoplastic mechanism by prebiotics. Azoxymethane treated F344 rats were used as the sporadic cancerous model. After azoxymethane injection, either a control or germinated barley foodstuff diet was administered to the rats for another 5 weeks, and the number of abberant crypt foci, toll like receptor 4, Kirsten rat sarcoma viral oncogene homolog, adenomatous polyposis coli tumor suppressor gene and cyclooxygenase 2 mRNA expression of colonic mucosa and cecal short chain fatty acids were examined. The germinated barley food stuff significantly attenuated the number of abberant crypt focis and the expression of toll like receptor 4 and cyclooxygenase 2 mRNA, compared to the control group. In addition, the cecal butyrate production in the germinated barley foodstuff group was significantly higher than that in the control. In conclusion, this prebiotic treatment for colorectal cancer may be useful without causing the adverse effects seen in either anti-cancer drugs or anti-inflammatory drugs.

Development of a Cost Effective Medium for Production of Bacillus Thuringiensis Bioinsecticide Using Food Barley

Development of a Cost Effective Medium for Production ofBacillus ThuringiensisBioinsecticide Using Food BarleyGenetically manipulated food barley,Hordeum vulgareL. var.valfajr, was compared to commercial-grade starch as carbon sources in groundnut and soybean based media for supporting growth, sporulation and delta-endotoxin production byBacillus thuringiensisBerlinerB. thuringiensiskurstaki HD-1 and a promising newly isolatedB. thuringiensisstrain (referred to as BTA) were used. MgCl2, CaCl2, and MnCl2were used as trace-elements. Culture media were compared in shaken flasks and then in 5 l Fermentors. Biomass, delta-endotoxin levels and the number of spores as colony forming units (CFU) were evaluated. For each of the two strains, biomass and delta-endotoxin synthesis were not significantly different in soybean-based media after substitution starch by barley flour. There were significant differences between the two strains with respect to biomass and toxin production. Evaluated costs of media preparation showed that food barley is an economical alternative to commercial-grade starch in the production of BTA bioinsecticide.