Nutritional evaluation of high protein genotypes of barley

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Abstract
High protein strain BI and high lysine mutant Notch‐2 of barley were evaluated for their nutritional quality and compared with standard varieties. BI with bold and plump grains was found to possess higher inherent protein synthesising capacity without affecting starch synthesis. Higher protein percentage in Notch‐2 was due to reduced grain weight. It is suggested that protein per grain and protein yield per unit area should be taken as indices in breeding for improvement in protein quality. Chemical as well as biological tests showed that BI and Notch‐2 are the genotypes with better protein quality as compared to NP 113 and Jyoti. Higher lysine content in Notch‐2 was mainly due to the higher proportion of albumin and decrease in prolamin fraction. Digestible energy, however, was low in Notch‐2.