Barley (Hordeum (sativum) vulgare) is considered one of the oldest cultivated crops in the world and originates from South East Asia and Ethiopia. In the past it has been very "popular" grain and heavily used for human consumption, now it ranks fourth in the production of cereals. The main purpose of growing barley today is for the use as a feed for the livestock and for the brewing industry, where it is used in the form of malt. A small percentage of barley grown is used solely for human consumption in the form of barley porridge, meaning in the form of peeled barley grain. During the processing of barley grain for the purposes of human consumption, 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. It was therefore necessary to conduct the research on the nutritional properties of hulled barley grains before and after steaming method (cooking procedure) and drying, in order to determine the influence of such thermal treatment to the nutritional composition of the grain. In this paper two varieties of barley were covered, Bravo and Maxim. For the hulled grains of these two varieties 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 or 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. The content of crude fat and starch decreased, while the share of crude protein increased.