Barley (Hordeum (Sativum) vulgare) is the one of the oldest cultivated crops in the world and originates from South East Asia and Etihopia. In the past it has been very much used for human consummation. The main purpose of growing barley today is for the use as a feed for livestock and for the brewing industry, where it is used as malt. During the processing of barley grain for the human consummation, the hull of the grain is removed and such a grain of barley has reduced nutritional value. In order to improve the nutritional properties of barley after the hull of the grain is removed, it was subject to thermal treatment by cooking method to achieve starch's gelatinization. In this paper two varieties of barley were covered, Vedran and Titan, as a hulled and unhulled. For all samples the nutritional composition was determined i.e. chemical properties according to standard methods for the determination of moisture content, ash content, crude fat, crude proteins and starch. After the cooking method at a pressure of 0.5 bar for the period of 10 and 15 minutes, and drying of the samples at 50°C, 60°C and 70°C, the nutritional composition of each sample was determined. Research has shown that cooking method causes the change of the nutritional composition of hulled barley grain because all components of the nutritional composition were changed in comparison with the initial samples.