. 2021 Aug 5;7(8):e07722. doi: 10.1016/j.heliyon.2021.e07722

Table 1.

Proximate composition (g/100 g, DWB)∗ of landrace and improved varieties of oat grains.

Oat Varieties	Moisture	Crude protein	Crude fat	Crude fiber	Total ash	Total carbohydrate	Gross energy (kcal/100 g)
Yellow	9.0 ± 0.14^ab	15.0 ± 0.81^ab	8.3 ± 0.01^b	2.1 ± 0.15^a	1.3 ± 0.00^a	73.3 ± 0.66^a	432.2 ± 0.29^b
White	9.8 ± 0.38^a	13.7 ± 0.02^bc	8.6 ± 0.02^b	2.3 ± 0.50^a	1.2 ± 0.00^d	74.3 ± 0.52^a	433.8 ± 0.88^b
Black	8.5 ± 0.04^b	11.9 ± 0.05^c	10.3 ± 0.46^a	3.5 ± 0.44^a	1.3 ± 0.00^a	73.0 ± 0.70^a	439.1 ± 0.62^a
Goslin	8.9 ± 0.14^ab	15.8 ± 0.53^a	6.7 ± 0.01^c	3.00 ± 0.37^a	1.2 ± 0.00^c	73.3 ± 0.17^a	422.9 ± 0.72^c
Soresi	9.2 ± 0.20^ab	15.5 ± 0.05^ab	8.2 ± 0.01^b	2.5 ± 0.15^a	1.2 ± 0.00^b	72.6 ± 0.12^a	430.8 ± 0.21^b
Mean	9.1 ± 0.14	14.4 ± 0.41	8.4 ± 0.030	2.7 ± 0.19	1.2 ± 0.02	73.3 ± 0.24	431.8 ± 1.42
CV	5.9	11.1	14	27.6	5.5	1.3	1.3

Data are expressed as mean ± standard error of replicate (n = 3). Means that do not share the same letter down the column are significantly different.