Table 3.
Phytate, tannin, and oxalate contents (mg/100 g, DWB)∗ of landrace and improved varieties of oat grains.
| Oat Varieties | Phytates | Tannins | Oxalates |
|---|---|---|---|
| Yellow | 269.6 ± 0.52d | 46.1 ± 0.13b | 71.4 ± 0.29a |
| White | 276.2 ± 0.19c | 51.5 ± 0.31a | 50.6 ± 0.20b |
| Black | 293.0 ± 0.39a | 45.9 ± 0.84b | 28.2 ± 0.16d |
| Goslin | 272.1 ± 0.98d | 41.1 ± 0.29c | 51.7 ± 0.23b |
| Soresi | 282.6 ± 0.93b | 38.8 ± 0.13d | 40.0 ± 0.41c |
| Mean | 278.7 ± 2.27 | 44.7 ± 1.19 | 48.4 ± 3.83 |
| CV | 3.4 | 11.1 | 33.1 |
Data are expressed as mean ± standard error of replicates (n = 3). Means that do not share the same letter down the column are significantly different.