Table 1
Proximate composition of different from bar ley cultivars with different milling recovery (unit: %)

Barley variety	Milling recovery	Moisture	Ash	Protein	Fat	Carbohydrate
Saessal bori	95	10.49±0.05^b2)	1.63±0.26^a	8.78±0.16^a	2.02±0.20^a	77.08±0.55^c
	85	10.92±0.10^a	1.17±0.15^b	8.62±0.28^a	1.22±0.08^b	78.07±0.51^b
	75	10.30±0.06^c	0.88±0.05^c	7.87±0.11^b	1.01±0.04^b	79.94±0.14^a
	SEM¹⁾	0.07	0.14	0.16	0.10	0.36
Saecha lssal bori	95	10.78±0.19^a	1.18±0.07^a	9.93±0.10^a	2.02±0.09^a	76.09±0.30^c
	85	10.84±0.13^a	0.97±0.06^b	9.16±0.19^b	1.83±0.06^b	77.19±0.44^b
	75	10.23±0.06^b	0.76±0.02^c	8.63±0.20^c	1.11±0.04^c	79.27±0.23^a
	SEM	0.13	0.05	0.14	0.05	0.27
Huincha lssal bori	95	12.08±0.18^a	1.26±0.21^a	9.55±0.31^a	1.49±0.17	75.62±0.77^b
	85	12.00±0.37^a	0.96±0.05^b	9.09±0.42^a	1.50±0.06	76.46±0.35^b
	75	11.22±0.02^b	0.77±0.05^b	8.37±0.08^b	1.62±0.07	78.02±0.17^a
	SEM	0.20	0.11	0.25	0.09	0.41

Standard error of the means (n=9).
^a-cValues with different letters within the same column differ significantly (p<0.05).