Bailey bran obtained by pearling barley according to an industrial process using 24 consecutive pearlers was divided into bran fractions I (pearler 1-4), II (pearler 5-20), and III (pearler 21-24). Barley germ and broken kernel were also collected as barley pearling by-products. Barley germ contained more protein, lipid, and ash than barley bran. The activities of alpha-amylase and glucoamylase were high in barley germ, whereas that of beta-amylase was high in bran fraction I. Only a slight difference in free sugar content (2.61-3.43 percent) was observed among the barley bran fractions. The highest amount of free sugars (17.1 percent) was found in barley germ. Free sugars in pearling by-products included sucrose, glucose, fructose, maltose, raffinose, and 1-kestose. Barley germ contained distinctively high levels (>8 percent) of sucrose and raffinose, and alpha-tocopherol and alpha-tocotrienol at 90.26 and 16.27 mg/kg, respectively. The bran fraction II contained the highest amounts of tocopherol and tocotrienol, with a significant amount of gamma-tocotrienol (10.33 mg/kg).
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