Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes

Abstract

One of the variety of oat, UPO 94 was processed by two simple processing techniques. One method is malting and other is roasting. Malted and roasted oat flour as well as weaning mixes prepared from these two processed flour were analyzed for their nutrient composition, alpha amylase activity and in-vitro protein digestibility. For making weaning mix, oat flour, wheat flour, green gram and skim milk powder were taken in a ratio of 30:30:25:15 respectively. Higher moisture, ash, crude fat, energy, amylase activity, and in-vitro protein digestibility were reported in malted oat flour and weaning mix prepared from malted flour. The minerals, calcium (180.0 mg/100 g) and iron (7.9 mg/100 g) were also higher in malted weaning mix as compared to roasted weaning mix. Both malted and roasted weaning gruels were evaluated for sensory quality characteristics and both were found acceptable by the panel members.

Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

“…Therefore, implementing modern agricultural practices and/or developing new varieties of pathogen-resistant oats would be necessary to prevent pathogens attacks. We can also note that different processing techniques on oats such as malting and roasting can help in keeping their high nutritive value and their resulting weaning mixes; it is also found that both oat roasted and malted weaning gruels are accepted by the panel members of sensory quality evaluation 26 . Thus, child malnutrition, caused by the introduction of traditional weaning foods, would be improved by simple processing techniques on cereals such as oats whose formulated weaning mix is being increased in nutritional value 26,27 .…”

Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

“…The nutritional characteristics can be influenced by processing method (Tiwari and Awasthi 2012). Fermentation, as a common processing method, has been used for centuries to improve the nutritional value of foods.…”

Development of value added Ready-to-Cook (RTC) convenient mix by using barley, oat and flaxseeds

“…Addis et al (2013) [1] formulated complementary food from processed sorghum, pigeon pea, soybean along with skimmed milk and sucrose in the proportion of 65:15:10:5:5. Tiwari & Awasthi (2014) [16] developed weaning mix, using oat flour, wheat flour, green gram and skim milk powder and found acceptable by panel member. 2).…”