FUNCTIONAL AND NUTRACEUTICAL CHARACTERIZATION OF DIFFERENT VARIETIES OF OAT BRAN

Abstract

Humans consume calories from the food from which half calories are provided by cereal grains. Along with this, cereals comprise crucial components advantageous for human health. Oats (Avena sativa L.) are main cereals owing to the presence of high content of phytochemicals, dietary fibres and beneficial nutritional value. In this research, an outline has provided about nutritional and health benefits delivered by oat brans its values added products.  Two indigenous oat varieties DN-8 and S-20000 were characterized physico-chemically and nutritionally. Oat bran variety S-20000 showed higher values of protein (15.8%), ash (3.13%) and fiber (14.26%) while the highest proximate components shown by DN-8 was Moisture (8.4%), Fat (8.6%) and NFE (57.59%) respectively. Oat bran variety S-20000 were moderately higher in potassium (626 mg/100g), phosphorus (844 mg/100g), magnesium (271 mg/100g), zinc (8.23 mg/100g) and iron (3.43 mg/100g). Though DN-8 had higher values of calcium (56 mg/100g), Sodium (9.1 mg/100g) and copper (0.25 mg/100g). Vitamin E content of variety S-20000 showed higher value (0.85 mg /100g) while highest value provided by DN-8 was riboflavin B2 (0.68 mg /100g). Oat bran variety S-20000 showed highest soluble (6.31%) and insoluble dietary fiber (7.46%). The highest β-glucan (7.76%) content was also showed by variety S-20000. The totality of essential amino acid is 11.98mg/100g- 21.7 mg/100g of both varieties DN-8 and S-20000. The sum both varieties DN-8 and S-20000 of non-essential amino acid contents of the cultivars was 25.08 and 35.68 mg/100g. Conclusively, Oat bran variety S-20000 is showing better results comparatively DN-8 among most of the parameters chemical, nutritional, vitamin and amino acids respectively.