Vol. 7, Issue 9, Part F (2025)

Wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) are major cereal crops that play distinct yet complementary roles in global food systems. Wheat dominates the bakery and processed food industry due to its unique gluten-forming ability, which ensures elasticity, extensibility, and structural stability in leavened products. However, reliance on refined wheat flour limits nutritional value, as milling reduces dietary fiber, micronutrients, and bioactive compounds. In contrast, barley offers superior health-promoting properties through its high levels of soluble dietary fiber, particularly β-glucans, along with antioxidants, polyphenols, and essential minerals that contribute to glycemic regulation, cardiovascular protection, and gut health. Although barley flour has limited baking functionality owing to weak gluten quality, its partial incorporation into wheat-based formulations enhances nutritional density and supports the development of functional foods. Agronomically, barley exhibits shorter growing cycles, lower input requirements, and resilience under marginal conditions, making it a viable alternative to wheat in certain production systems. It also shows relative tolerance to diseases such as Fusarium head blight and take-all, which commonly affect wheat, while demonstrating efficient nutrient utilization under low-fertility soils. These attributes highlight barley’s dual potential as a functional food ingredient and a sustainable crop for diverse agro-ecological zones. Overall, wheat remains indispensable for its processing versatility and consumer acceptance, but barley holds significant promise as a nutritionally enriched, health-oriented, and environmentally sustainable cereal. Promoting barley cultivation and its integration into food systems can help reduce overdependence on wheat, address nutritional inadequacies, and contribute to agricultural resilience in the face of rising global challenges.