مروری بر ابعاد تغذیه‏ای و تکنولوژیکی دانه جو

نوع مقاله : مروری

نویسندگان

موسسه تحقیقات اصلاح و تهیه نهال و بذر، بخش تحقیقات غلات

چکیده

جو زراعی (Hordeum vulgare L.) یکی از نخستین گیاهان اهلی شده در کشاورزی دنیای قدیم می­باشد که طی فرآیندهای مکرر گزینش توسط کشاورزان در مناطق مختلف دنیا از نیای وحشی خود H. spontaneum (C. Koch.) Thell. تکامل یافته ­است. گزارش شده­ است که این گیاه زراعی، از نظر تولید بعد از گندم، رتبه دوم در ایران و بعد از برنج و ذرت، رتبه چهارم در دنیا را به خود اختصاص داده است. محتوای بالای فیبر و پروتئین کم سبب شده ­است تا اندام هوایی این گیاه به عنوان یک علوفه سیلویی به­طور ویژه­ای در صنعت دامداری مورد توجه قرار گیرد. از طرف دیگر دانه جو به دلیل دارا بودن فسفر، کلسیم، پروتئین و ویتامین­های گروه B دارای اهمیت فراوانی در تأمین نیاز غذایی انسان می­باشد. علاوه بر این، مالت جو و عصاره آن نیز به دلیل ویژگی‌های آنزیمی، طعم و رنگ­دهندگی و ارزش غذایی آن در فرمولاسیون مواد غذایی به خصوص صنعت نوشیدنی، مورد استفاده می‏گیرد. بنابراین با توجه به اهمیت جو در تأمین بخش مهمی از نیاز غذایی انسان، بررسی همه جانبه ارزش غذایی آن می­تواند نقش مهمی در توسعه سطح زیرکشت و بهبود پایه ژنتیکی ارقام موجود داشته باشد. در این مقاله سعی شده است تا به عمده­ترین ابعاد تغذیه­ای و تکنولوژیکی دانه جو پرداخته شود. از این­رو به نظر می­رسد اطلاعات ارائه شده در این خصوص نقش کلیدی در ارتقای جایگاه جو در کشور داشته باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Overview on nutritional and technology aspects of barley’s seed

نویسندگان [English]

  • Alireza Pour-Aboughadareh
  • Fariba Naghipoor
Cereal Research Department,, Seed,and Plant Improvement Institute
چکیده [English]

Barley (Hordeum vulgare L.) is one of the first domesticated crops in the old world agriculture that has created from its wild relative, H. spontaneum (C. Koch.) Thell. due to consecutive selection processes by farmers in different parts of the world. It has been reported that barley received the second and fourth ranks after wheat, rice, and corn in Iran and the world, respectively. The high content of fiber as well as the low amount of protein in the aboveground organs has caused this plant to be especially considered as a silage fodder in the livestock industry. On the other hand, seeds of barley have a critical role in supplying human nutritional needs due to their phosphor, calcium, protein, and B vitamins contents. In addition, barley malt and its extract are also used in food formulation, especially in the beverage industry, due to its enzymatic properties, flavor, coloring, and nutritional value. Considering the importance of barley in providing an important part of human nutritional needs, the comprehensive investigation of its nutritional value can play a significant role in increasing of the cultivated area and improving the genetic base of the existing cultivars. In this review, the main aspects of the nutritional and technology of seed barley are discussed. Hence, it seems that the presented information can plays a key role in improving the status of barley in the country.

کلیدواژه‌ها [English]

  • Barley
  • nutritional value
  • resistant starch
  • β-glucan
  • malt

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