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United States Department of Agriculture

Agricultural Research Service

Title: Oat - a Multifunctional Grain

Author
item Peterson, David

Submitted to: Oat International Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: January 22, 2004
Publication Date: July 28, 2004
Citation: Peterson, D.M. 2004. Oat - a multifunctional grain. Proceedings 7th International Oat Conference. p. 21-26.

Interpretive Summary: The multifunctional uses of oat include animal feed, human food and raw material for food, health care, and cosmetic products. The major components of oat that contribute to its functions include protein, oil, starch and beta-glucan. In addition, there are minor components, including tocols and avenanthramides, that have antioxidant properties and may contribute to human health and well being. The impact of this review paper will be to provide information to conference attendees and those reading the proceedings about the possibilities for new and improved uses for oats.

Technical Abstract: The multifunctional uses of oat include animal feed, human food and raw material for food, health care, and cosmetic products. The major components of oat that contribute to its functions include protein, oil, starch and beta-glucan. In addition, there are minor components, including tocols and avenanthramides, that have antioxidant properties and may contribute to human health and well being.

Last Modified: 4/18/2014
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