Effect of pretreatments on physico-chemical and functional characteristics of oat flour

Abstract

Oat (Avena sativa) contains unique combination of valuable constituents and has many health benefits. Oats grains were subjected to seven different pretreatments viz., soaking, germination (48 h), germination (72 h), cooking, malting, roasting and popping. During the study the assessment of oats grain revealed that oats subjected to germination (72 h) recorded maximum L* value, minimum a* and b* values. It further recorded maximum crude protein (15.79%), crude fat (5.76%), crude fibre (6.72%), total ash (2.42%) and total carbohydrate content (68.61%), respectively. Water absorption capacity and oil absorption capacity was also observed to be higher in oats germinated for 72 hours whereas it recorded minimum bulk density when compared to other pretreatments. During storage period of 90 days, the mean moisture content and total carbohydrate content increased but the crude protein, crude fat, crude fibre, total ash content of oats flour decreased significantly. On the basis of physical and chemical characteristics of oats, treatment T3 (germination 72 h) was found to be the best over other pretreatments.