A study on ubiquitousness and awareness of barley health benefits for all perdurable health issues

The food constituent (Barley) that is the subject of health claim is sufficiently characterized. Cause and effect relationship has been established between the consumption of barley and lowering the different perdurable health issues. The target was general population who wants to lower their health issues. A product was developed using one as standard or reference which contain only wheat flour, other three samples were fortified with barley, flaxseed, sesame seeds and coriander leaves. Among the developed product variation-2 was highly accepted. The data collected from sensory evaluation was compiled & subjected to paired T- test statistical analysis and the value at P <0.05 is significant. A cross sectional study was conducted among the general population in Hyderabad. This high fiber, high calcium and high protein product was prepared to meet the needs of the body. The awareness program was done in various schools and colleges in Hyderabad where people were from different caste and backgrounds. Which was carried out to a great extend and the product developed was highly accepted. These results support that barley may be one of the best functional foods for preventive chronic diseases like, (Cancer, CVD, Type-II Diabetes, Osteoporosis) and the best raw material of modern diet structure for promoting the development of large health industry.