Nutritional value and safety of barley for human consumption

Matís ohf. and the Agricultural University of Iceland have sought ways to utilize Icelandic barley for human consumption. It is the Agricultural Productivity Fund that has supported this work. The results will be presented at a seminar in the building of the Agricultural University of Iceland in Keldnaholt on 31 October.

Tests have been carried out on the production of barley bread, barley malt and beer. Barley from the Agricultural University's cultivation experiments and from farmers was studied with regard to nutritional value and safety for human consumption. Good results were achieved in the production of barley bread and we were able to produce bread with up to 40% of barley flour against wheat. 600 kg of malt was produced from Icelandic barley and the malt was then used to produce beer. Those who have tasted the beer agree that it is nice and successful in this experiment. Measurements of the chemical content of Icelandic barley indicate that it is suitable for human consumption. There are various possibilities for the use of barley and barley flour in the food industry. Price increases in imported flour products could contribute to making Icelandic barley more competitive than before.

Great progress has been made in the breeding and cultivation of barley in this country. Barley has primarily been used as animal feed, but interest in its use for human consumption has been growing. This is not least because there is more fiber in barley than wheat. From a nutritional point of view, it is important to increase the amount of fiber in the diet of Icelanders. It is particularly interesting that the barley contains water-soluble fiber substances called beta-glucans. These fiber can lower blood cholesterol and have a lowering effect on blood sugar. You can increase the health of bread products by using partial barley instead of flour. It can therefore be recommended that the baking industry start using barley in its production.

Place: House of the Agricultural University of Iceland, Keldnaholt, top floor

Time: Friday, October 31, 2008, 2-4 p.m.

Moderator: Áslaug Helgadóttir

Agenda: