Table 2.

Effect of processing on β-glucan and macronutrient levels

Parameters	Processing	D1	D2	F1	F2
β-Glucan	Raw grain	1.4 ± 0.1Aa	1.5 ± 0.1Aa	1.8 ± 0.1Ba	1.9 ± 0.2Ba
	Dehulled groat	2.1 ± 0.3b	1.8 ± 0.1b	2.1 ± 0.4a	2.3 ± 0.2a
	Flour	2.8 ± 0.3c	2.9 ± 0.4c	3.2 ± 0.4b	3.1 ± 0.5b
Protein	Raw grain	11.8 ± 0.2Aa	11.5 ± 0.1Aa	11.8 ± 0.1Aa	12.1 ± 0.2Aa
	Dehulled groat	11.6 ± 0.2a	11.4 ± 0.1a	11.6 ± 0.3a	12.0 ± 0.2a
	Flour	11.0 ± 0.2b	10.8 ± 0.2b	10.8 ± 0.1b	11.3 ± 0.3b
Total dietary fiber	Raw grain	35.2 ± 0.3Aa	38.2 ± 0.2Ba	37.0 ± 0.6Ca	37.8 ± 0.3BCa
	Dehulled groat	15.5 ± 0.1b	14.3 ± 0.1b	14.6 ± 0.2b	15.3 ± 0.1b
	Flour	13.4 ± 0.1c	11.9 ± 0.2c	12.2 ± 0.2c	13.1 ± 0.3c
Starch	Raw grain	21.4 ± 1.8Aa	21.1 ± 1.5Aa	22.8 ± 1.7Aa	23.1 ± 1.9Aa
	Dehulled groat	40.3 ± 3.2b	40.9 ± 2.9b	42.7 ± 3.8b	41.1 ± 3.0b
	Flour	59.8 ± 4.1c	60.1 ± 4.4c	61.2 ± 4.0c	59.3 ± 4.8c

Each value is shown as mean ± standard deviation and is expressed as  %, on dry weight

D1 cv. Donata in loamy soil, D2 cv. Donata in medium texture soil, F1 cv. Flavia in loamy soil, F2 cv. Flavia in medium texture soil

^A–C Values with different capital letters in the same row indicate significant differences (p ≤ 0.05) with respect to genotype (D1 vs. F1; D2 vs. F2) or soil type (D1 vs. D2; F1 vs. F2)

^a–c Values with different lower case letters in the same column, for each parameter, indicate significant differences (p ≤ 0.05) along the processing chain