Effect of oat (Avena sativa L.) genotype and germination time on functional properties and nutritional value of oat flour
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Germination of whole grain was improved its nutritive value and physical properties of whole grain flour. Thus, the influent of oat genotype and geminated time on physical properties and nutritive value of germinated oat flour were investigated. The experimental design was 2´3 factorials in completely randomized design (CRD). The two varieties oat seeds (AUSOAT and FAMGOA from Maehongsorn Rice Research Center, Thailand) were cleaned, washed, steeped and germination at 35 ± 2°C and 95 ± 2% relative humidity for 0, 12 and 24 h prior dried to 14 % moisture content. The dried germinated oat grain were de-hulled and milled pass through 80 mesh screen to produced germinated oat flour (GOF). The husked yield, flour yield, water absorption index, water soluble index, color value, moisture content, protein, fat, fiber, ash, carbohydrate, and dietary fiber content of the GOF were determined. The results revealed that the oat genotype was not significant affected on chemical composition and functional properties of GOF. However, the long germination time was dramatically reduced on soluble dietary fiber and carbohydrate content. In addition, the GOF produced from 12 h germination of AUSOAT and FAMGOAP genotypes had the highest in water absorption index and water soluble index same as whole wheat flour. Thus, the 12 h GOF was an appropriate for utilization as healthy food ingredients especially in various cereal breakfast and bakery products.
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