Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

Lamia Lahouar (1) , Lotfi Achour (2) , Imed Latiri (3)
(1) Laboratoire de recherche LR.14.ES.06 « Bioressources: Biologie Intégrative & Valorisation » ''BIOLIVAL'' de l’Institut Supérieur de Biotechnologie de Monastir-Université de Monastir , Tunisia
(2) Laboratoire de recherche LR.14.ES.06 « Bioressources: Biologie Intégrative & Valorisation » ''BIOLIVAL'' de l’Institut Supérieur de Biotechnologie de Monastir-Université de Monastir , Tunisia
(3) Laboratoire de Physiologie, Faculté de Médecine, Université de Sousse, Sousse , Tunisia


During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits.

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Lamia Lahouar
lahouarlamia@yahoo.fr (Primary Contact)
Lotfi Achour
Imed Latiri
Lahouar, L. ., Achour, L. ., & Latiri, I. . (2021). Talbina as a functional food and a source of health-beneficial ingredients: a narrative review. The North African Journal of Food and Nutrition Research, 5(12), 139–151. https://doi.org/10.51745/najfnr.5.12.139-151

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