Table 3.
Protein and dry matter content of 30 native oat grains, and the chemical composition of non-heated and heated oat flours as average and range values.
| Component | Sample Type | Average | Range |
|---|---|---|---|
| NIT dry matter (%) | Grain | 88.5 | 86.9–90.8 |
| Dry matter (%) | Non-heated flour | 89.7 | 87.0–92.3 |
| Dry matter (%) | Heated oat flour | 89.0 | 87.6–91.0 |
| NIT Protein (dm, %) | Grain | 12.6 a | 9.1–15.8 |
| Protein (dm, %) | Non-heated flour | 15.6 b | 11.4–20.5 |
| Protein (dm, %) | Heated oat flour | 15.3 b | 10.6–19.2 |
| Starch (dm, %) | Non-heated flour | 60.6 x | 46.6–75.3 |
| Starch (dm, %) | Heated oat flour | 63.4 y | 57.8–71.9 |
| Lipid (dm, %) | Non-heated flour | 7.7 x | 6.0–9.6 |
| Lipid (dm, %) | Heated oat flour | 7.3 x | 5.4–9.4 |
| SAFA (% of FA) | Non-heated flour | 18.1 x | 16.3–19.6 |
| SAFA (% of FA) | Heated oat flour | 18.1 x | 16.1–19.7 |
| MUFA (% of FA) | Non-heated flour | 37.2 x | 32.6–42.4 |
| MUFA (% of FA) | Heated oat flour | 37.1 x | 33.0–42.2 |
| PUFA (% of FA) | Non-heated flour | 40.9 x | 36.6–46.2 |
| PUFA (% of FA) | Heated oat flour | 40.4 x | 36.5–43.9 |
| Total dietary fibre (dm, %) | Heated oat flour | 11.2 | 8.5–13.2 |
| β-glucan (dm, %) | Non-heated flour | 5.2 y | 3.6–6.7 |
| β-glucan (dm, %) | Heated oat flour | 4.0 x | 2.9–4.6 |
| Ash (dm, %) | Non-heated flour | 2.2 x | 1.7–2.6 |
| Ash (dm, %) | Heated oat flour | 1.9 y | 1.6–2.3 |
Different letters (a, b) within each column and parameter indicate statistically significant differences (p < 0.05) between the samples based on Tukey’s HSD test. Different letters, x and y, within each column and component indicate statistically significant differences (p < 0.05) between the samples based on independent sample t-tests. NIT, near infra-red transmittance; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.