Article
Biochemical assessment of oat genotypes revealed variability in grain quality with nutrition and crop improvement implications.
Food chemistry - 30 May 2022
Poonia Atman, Phogat D S, Versha, Nagar Sushil, Sharma Paras, Kumar Vinod
Abstract excerpt
Oat is a potent source of nutrients and bioactive compounds offering potential health benefits and role in combating micronutrient malnutrition problems. To exploit nutritional and quality traits of oats, a biochemical assessment of 112 oat genotypes was conducted. The high range of variability for total phenol (1.7-31.3 mg/g), β-glucan (1.0-8.0 mg/g), calcium (1.91-4.34 mg/g), zinc (3.80-6.50 mg/100 g), iron...
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