Processing methods will generally modify physicochemical characteristics of β-glucans. Oat β-glucan extracts dried at higher temperatures showed significant reduction in water retention capacity. Gelation capacity and displacement of β-glucan extract increase with increase in air drying temperature. The process of milling has significant impact on the yield, purity and properties like solubility, viscosity etc. of extracted β-glucan. β-D-glucan content of barley during germination was significantly reduced. Boiling treatment led to enhancement in the levels of β-glucan content unlike other treatments. The fate of β-glucans depends on the type of food processing method employed. The soluble β-D glucans increase in barley after extrusion cooking with the highest observed in extrudates prepared at high temperature and low moisture conditions. Roasting significantly increased the insoluble beta-glucan with a concomitant decrease in the soluble beta-glucan in barley. Low temperature processing reduces the molecular weight and solubility of beta-glucan. Mechanical processing reduces the molecular weight of beta-glucan which ultimately affects the functionality of beta-glucan.