Biochemical and nutritive changes in malt of high yielding barley varieties as affected by gibberellic acid (GA(3))

Grains of twelve high yielding varieties of hulled (husked) barley, grown under Haryana agroclimatic conditions, were evaluated for malting quality in terms of total crude protein, carbohydrate components viz., total soluble sugars, reducing sugars, non-reducing sugars and starch and total polyphenols. Malt prepared from the seeds germinated under water and three different concentrations of GA, was also analyzed for the above mentioned parameters. The analytical data reveal that GA(3) at 10 ppm may be used for producing good quality malt from barley grains.