This book is about the use and potential of barley in the food products. As nutritionist, we have often been questioned about our passion for barley food, in that other cereals are produced in abundance, are well accepted as foodstuffs and provide many of the same essential nutrient as barley. Barley has so much to offer as a source of nutrirents and potential nutraceuticals, and as a flavour and texture ingredient products. The relationship of man and barley goes back to pre-bibical litrature. In histories of most of the early civilazations that cultivated barley, there were almost always references relating to health and well being aspects such as increased stigma, strength, and healing as well as religious and spiritual values attached to this grain.
