Abstract
The objective of the work was to evaluate the influence of genetic and mechanical removal of hulls from oat grains on their nutrient content. The studies included three cultivars and six lines of oat grains. In grain samples of hulled (5 samples), dehulled (5 samples) and naked (4 samples) oats, the following components were determined: chemical composition (ash, crude protein, crude fat, crude fibre and its components) and amino acids and fatty acid composition. The grain of naked and dehulled oats contained significantly more crude protein, crude fat and polyunsaturated fatty acids, and considerably less saturated fatty acids and crude fibre than hulled oats. In addition, the dietary fibre composition was more favourable than the naked oats. The coefficients of nutritional values of the protein (total essential amino acids, essential amino acid index and amino acids score) of naked oats were higher than hulled and dehulled oats. In all the tested oat grain samples, lysine was the most limiting amino acid. The study showed that genetic and mechanical reduction of the proportion of hulls in oat grains resulted in a significant decrease in dietary fibre content and a significant increase in nutrient content.
Highlights
Oat grains (Avena sativa) have multifunctional uses, including as animal feed, human food and in health care
The mean contents of crude protein and ether extract in the grain of hulled oats (104.9 and 58.45 g/kg DM, respectively) were lower (P ≤0.01) than in the grain of dehulled (137.1 and 83.29 g/kg DM, respectively) and naked oats (126.7 and 84.09 g/kg DM, respectively)
The mean crude protein values of hulled and naked oat were much lower than the values (143 and 159 g/kg DM, respectively) reported by Brand et al (2003)
Summary
Oat grains (Avena sativa) have multifunctional uses, including as animal feed, human food and in health care. The cultivation area of oats in the world is remarkably smaller than for other cereal crops such as maize, wheat and barley (Koehler & Wieser, 2013). Oats tolerate wet weather and acidic soils far better than other cereals, are resistant to disease, and require less agro-chemical and fertilizer input (Givens et al, 2004). As a consequence, their production costs may be similar to wheat or barley. The amino acid composition of oat grains is superior to that of other cereals because its major storage protein is globulin (Klose & Arendt, 2012). Oat contains a high percentage of lipids, unsaturated fatty acid (Welch, 1995; Peterson, 1998; Zhou et al, 1998)
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