Table 1.
Proximate composition of OF (oat flour), OPC (oat protein concentrate) and COPC (cooked oat protein concentrate).
| SAMPLE | PROTEIN (%) | FAT (%) | MOISTURE (%) | ASH (%) | CHO∗ (%) |
|---|---|---|---|---|---|
| OF | 15.83 ± 0.20b | 7.92 ± 0.22a | 0.93 ± 0.02b | 2.11 ± 0.01b | 73.21 ± 0.11a |
| OPC | 87.24 ± 4.84a | 4.44 ± 0.00c | 1.00 ± 0.02a | 3.40 ± 0.02a | 3.92 ± 0.53b |
| COPC | 86.59 ± 0.93a | 4.54 ± 0.01b | 0.97 ± 0.08ab | 3.46 ± 0.08a | 4.44 ± 0.43b |
CHO∗, Carbohydrates calculated by difference. Results are reported in dry weight (dw) and presented as mean ± S.D. (n = 3). Different letters in same column indicate significant differences (p˂0.05).