Assessment of oat (Avena sativa) varieties unveiled the variation in nutritional quality

PRABHJOT  KAUR; KAMALJIT  KAUR; RAHUL  KAPOOR; JASPREET  KAUR; SHAIK JAKEER  BASHA

doi:10.56093/ijas.v94i7.147691

Authors

PRABHJOT KAUR Punjab Agricultural University, Ludhiana, Punjab 141 004, India
KAMALJIT KAUR Punjab Agricultural University, Ludhiana, Punjab 141 004, India
RAHUL KAPOOR Punjab Agricultural University, Ludhiana, Punjab 141 004, India
JASPREET KAUR Punjab Agricultural University, Ludhiana, Punjab 141 004, India
SHAIK JAKEER BASHA Punjab Agricultural University, Ludhiana, Punjab 141 004, India

https://doi.org/10.56093/ijas.v94i7.147691

Keywords:

β-glucan, Fiber, Functional properties, Nutritional properties, Oats

Abstract

The present study was carried out during 2022 at Punjab Agricultural University, Ludhiana, Punjab designed for the exploration and characterization of different oat varieties to understand their potential for physical, gravitational, functional, nutritional, and extraction of β-glucan parameters. All studied varieties showed variability in the grain and flour quality of oats. The preference of a variety based on nutritional and functional parameters contingent on this evaluation could help a satisfactory basis for future oat crop improvement plans for feed and food security. The current scientific intervention suggests that oat variety OL 1876-2 might be a suitable choice for β-glucan extraction due to its high content with promising nutritional and functional benefits. These findings may open a new avenue for further research on utilization of oats for food purpose that could cater the imminent demands of health conscious people.

Downloads

Download data is not yet available.

References

AACC. 2002. Approved Methods, American Association of Cereal Chemist, 10th edn. St. Paul Minnesota, USA.

Adubofuor J, Akyereko Y G, Batsa V, Apeku O J D, Amoah I and Diako C. 2021. Nutrient composition and physical properties of two orange seed varieties. International Journal of Food Science 2021: 6415620.

AOAC. 2017. Official Methods of Analysis, 17th edn. Association of Official Analytical Chemists, Washington, USA.

Boukid F, Folloni S, Sforza S, Vittadini E and Prandi B. 2018. Current trends in ancient grains-based foodstuffs: Insights into nutritional aspects and technological applications. Comprehensive Reviews in Food Science and Food Safety 17(1): 123–36.

Chaudhary M and Singh S K. 2023. Genetic variability, heritability and character association among yield and yield attributing traits in oats (Avena sativa L.). The Pharma Innovation Journal 12(10): 1524–30.

Hamdani A M, Rather S A, Shah A, Gani A, Wani S M, Masoodi F A and Gani A. 2014. Physical properties of barley and oats cultivars grown in high altitude Himalayan regions of India. Journal of Food Measurement and Characterization 8(4): 296–304.

Ibrahim M S, Ahmad A, Sohail A and Asad M J. 2020. Nutritional and functional characterization of different oat (Avena sativa L.) cultivars. International Journal of Food Properties 23(1): 1373–85.

Krishnakumar T. 2019. Engineering Properties of Agricultural Materials. doi:10.13140/RG.2.2.20324.83842

Maheshwari G, Sowrirajan S and Joseph B. 2019. β-Glucan, a dietary fiber in effective prevention of lifestyle diseases-An insight. Bioactive Carbohydrates and Dietary Fibre 19: 100187.

Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J and Sun B. 2022. The utilization of oat for the production of wholegrain foods: Processing technology and products. Food Frontiers 3(1): 28–45.

Martín-Gómez J J, Rodriguez-Lorenzo J L, Juan A, Tocino A, Janousek B and Cervantes E. 2022. Seed morphological properties related to taxonomy in Silene L. species. Taxonomy 2: 298–23.

Mehta B. 2018. ‘Formulation and nutritional evaluation of oat based value added gluten free products’. PhD Thesis. Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India.

Moon J H and Yoon W B. 2018. Effect of moisture content and particle size on grinding kinetics and flowability of balloon flower (Platycodon grandiflorum). Food Science and Biotechnology 27(3): 641–50.

Murphy E J, Rezoagli E, Major I, Rowan N J and Laffey J G. 2020. β-glucan metabolic and immunomodulatory properties and potential for clinical application. Journal of Fungi 6(4): 356.

Nongalleima K, Ajungla T, Singh C B, Chingakham C and Singh B. 2017. Phytochemical, total phenolic, total flavonoid and total flavonols content estimation in Citrus macroptera Montruz. Journal of Medicinal Plants Studies 5(3): 114–211.

Oyedeji A B, Sobukola O P, Green E and Adebo O A. 2021. Physical properties and water absorption kinetics of three varieties of Mucuna beans. Scientific Reports 11: 5450.

Poonia A, Phogat D S, Nagar S, Sharma P and Kumar V. 2022. Biochemical assessment of oat genotypes revealed variability in grain quality with nutrition and crop improvement implications. Food Chemistry 377: 131982.

Shah A, Masoodi F A, Gani A and Ashwar B A. 2016. Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India. Journal of Food Science and Technology 53: 1856–66.

Siaw M O, Wang Y J, McClung A M and Mauromoustakos A. 2021. Porosity and hardness of long-grain Brown rice kernels in relation to their chemical compositions. LWT-Food Science and Technology 144: 111243.

Singh S, Kaur M and Sogi D S. 2018. A comparative study on chemical composition, colour, and functional characteristics of flours and protein concentrates from different oat cultivars. International Journal of Recent Scientific Research 9(5): 2666–71.

Solanki C, Mridula D and Gupta R K. 2019. Evaluation of physical properties of oat grain (Avena sativa). Chemical Science Review and Letter 8(29): 142–51.

Suzauddula M, Hossain M B, Farzana T, Orchy T N, Islam M N and Hasan M M. 2021. Incorporation of oats flour into wheat flour noodles and evaluation of its physical, chemical and sensory attributes. Brazilian Journal of Food Technology 24: 2020252.

Syed S J, Gadhe K S and Katke S D. 2020. Studies on physical, chemical and mineral evaluation of oats (Avena sativa). Journal of Pharmacognosy and Phytochemistry 9(5): 79–82.

U.S. Department of Agriculture. 2023. Production Trends-Oats. Agricultural Research Service.