A review on Oat (Avena sativa L.) as a dual-purpose crop
By A. Mushtaq, .. Gul-Zaffar, A. Z., Habib Mehfuza. 2014
95 citations recorded by the source corpus.
The multifunctional uses of oats include forage, fodder, straw for bedding, hay, haylage, silage chaff, human food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products. The major components of oats that contribute to its function include β-glucan, protein, oil, and starch. The minor protein of oat is a prolamine, avenin. In addition there are minor components, including tocols and avenanthramides that have antioxidant properties and may contribute to human health and well being. Here we review the progress made in oats and highlight the potential and future prospects. Key words: Fodder, forage, food, β-glucan, protein, tocols, avenanthramides, health.
Subfields: Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ffee77db9686c36c214b625dbeedad751d7b2908
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Citations in the corpus
- NUTRITIONAL VALUE OF WHEAT, TRITICALE, BARLEY AND OAT GRAINS (2020, background): “Oat (Avena sativa L.) is considered distinct among cereals being a rich source of proteins (globulins), phenolic compounds (mostly avenanthramides) and dietary fiber in particular β-glucan and several vitamins and mineral components [Chaturvedi et al. 2011, Gujral et al. 2011, Ahmad et al. 2014].”