Katrii V. Genetic Improvement of hull-less barley as a sign of nutritional value of grain

The work was performed in the Department of Genetic Improvement of Plants of the Institute of Plant Physiology and Genetics of the National Academy of Sciences of Ukraine. Today in the food market you can find a wide range of foods made from pure grain or barley flour, and mixtures of barley and wheat. Studies show that barley, as a food product, provides prevention of the human body against the leading diseases in the mortality of the world's population - coronary heart disease, diabetes and cancer. Barley has acquired beneficial nutritional properties for human health due to its content of unique dietary fiber in the form of non-starch polysaccharides beta-glucans, a powerful complex of plant antioxidants and key minerals such as iron, zinc, manganese and selenium. Due to the growing global popularity of barley as a food crop in Ukraine, it remains mainly a fodder crop with a meager share of use for food purposes. Therefore, there is every reason to believe that research aimed at improving the nutritional value of grain is extremely relevant and practically necessary especially in terms of creating varieties of barley food direction of technological use, and genetic research should be aimed at improving barley grain starch composition, protein quality, content of vitamins, minerals and antioxidants.