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A barley variety "Jau‐17" was germinated and its flour was used as a supplement in the whole wheat flour of Anaj‐17 to evaluate its suitability for chapatti. The treatments contained 0%–25% germinated barley flour in whole wheat flour. The analysis of the supplemented flour revealed a significant increase in the nutritional constituents except for gluten content that decreased from 31.0% to 28.0%, carbohydrates from 73.9% to 71.0%, and phytates from 1.91 to 1.04 g/100 g. The results for dough rheology (dough development time and water absorption) of the supplemented flour also exhibited a significant improvement. The supplemented chapatti depicted a momentous increase in protein content (11.34%–15.15%), mineral matter (1.46%–2.30%), fat content (1.03%–1.22%), calorie content (330.66–336.88 KCal), and β‐glucan level (0.95%–2.15%), while a significant reduction in carbohydrates (54.62%–51.53%) was noted at 25% supplementation. Nutritive quality of chapatti enhanced considerably at 25% substitution level but sensory quality indicated good acceptability at 20% supplementation of germinated barley. It may be concluded that germinated barley flour can be supplemented with wheat flour to make nutritionally rich chapatti. Novelty impact statement: Wheat is a staple food consumed mainly as chapatti. Germinated barley flour can be added into the whole wheat flour at a 20% substitution level to improve the rheological properties of supplemented dough and can be used to produce cost‐effective, highly digestible, and good quality dietetic chapatti possessing low phytates and better acceptability. [ABSTRACT FROM AUTHOR]

Wheat is admired food crop that plays its role in food security in many mounting countries like Pakistan. Although harvesting time and various storage systems exert a major impact on wheat but high temperature and humidity during storage are detrimental for wheat grain health, quality, and germination knack. High storage temperature shoddily affects wheat quality. During safe wheat storage, moisture content should array from 8% to 14%. Refrigeration circumstances are imperative vehicles for the stored wheat grains to obtain utmost germination, quality, and preclusion from insect infestation. To retain better wheat quality, it should be stored below 25°C at 60% relative humidity. Some insects deteriorate wheat germination, damage the grains and cause substantial weight losses but the underlying problem may be effectively overcome with the natural fumes under hermetic conditions which also stimulates germination. Insect control in stored wheat through chemical method has residual effect and is perilous for human health. Practical applications: Wheat is the only major food crop that is cultivated in more than 60 countries of the world and 10%–20% of human daily calorie intake is fulfilled by this crop. It is very vital crop for the food security of many developing countries including Pakistan. Although wheat is mainly influenced by harvesting time and storage structures yet other factors such as moisture content, storage temperature, storage humidity, and insect infestation at storage are explained in this review which are detrimental for wheat storage stability, grain health, nutritional quality, and germination knack. Besides this, effect of storage period on grain nutritional quality under various storage facilities is described too. Furthermore, optimum keeping conditions and effective solution to minimize insect damage of stored wheat grain are described in order to ensure national food security and to avoid greater losses in gain quantity, quality, and germination ability. [ABSTRACT FROM AUTHOR]

The current study was aimed to extract and purify the cell walls of cereal industrial by‐products, that is, maize, wheat, and barley bran, followed by their nutritional and biochemical properties. For the purpose, three varieties of wheat and barley were procured from Ayub Agriculture Research Institute, Faisalabad, Pakistan. Cell walls from industrial by‐products were isolated and purified followed by the removal of starch and proteins from contaminating endosperm tissue. Moreover, their sugar and polysaccharide contents wall were determined through gas chromatography and alkaline treatment, respectively. Results revealed that cell wall content is more in barley (43.18 ± 0.58, 42.43 ± 1.07 and 42.08 ± 0.13 g/50 g than in wheat (39.30 ± 1.67, 38.72 ± 0.45, and 37.45 ± 0.23 g/50 g) and maize (34.00 ± 0.08, 34.56 ± 0.39, and 33.76 ± 1.21 g/50 g). Moreover, barley industry by‐product cell wall has higher total sugars and total phenolic acids contents whereas, wheat industry by‐product cell wall showed lower followed by maize cell wall. Conclusively, cell wall of barley industry by‐product is more nutritious than that of wheat and maize industry by‐product cell walls. Practical applications: Cereals are the most abundant commodities widely used in the world as staple foods. Cereal bran cell wall has important bioactive components, which have the ability to combat different life‐threatening diseases. Utilization of cell wall in cereal‐based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, and bacterial infections. Cereal bran cell wall can be probed in the baking industry to enhance the shelf life and stability of the baked goods. [ABSTRACT FROM AUTHOR]