This study aimed to investigate the influence of various processing techniques on the physico-chemical and functional characteristics of barley. Barley grains were subjected to seven different pretreatments viz., soaking, germination (48 h), germination (72 h), cooking, malting, roasting and popping. During the study, the assessment of physico-chemical and functional characteristics of barley depicted that the barley subjected to germination (72 h) recorded maximum water absorption capacity (100.40%), oil absorption (191.61%) and minimum bulk density (0.48%). During study it was further observed that barley subjected germination (72 h) recorded maximum L* value, minimum a* and b* values. Barley germination for 72 hours also recorded maximum crude protein (14.81%), crude fat (2.66%), crude fibre (5.72%), and total ash (2.39%) significantly. During the storage period of 90 days, the mean moisture content increased but the crude protein, crude fat, crude fibre, total total ash content of barley flour decreased significantly. On the basis of physico-chemical and functional characteristics of barley, treatment T3 (germination 72 h) was found to be the best among all processing methods.