Oats

Oats are grown in the temperate regions worldwide and based on production, oats are the seventh most important cereal crop. Oat grains are distinct from other cereals due to their high content of soluble dietary fiber, specifically β-glucan and lipids. Oats also contain specific bioactive compounds called avenanthramides. Oats are used primarily for animal feed, but food use of oats has been increasing as a part of the shift to plant-based diets and protein sources. Milling processes for producing oat groats, flakes, and flour include kilning for inactivation of lipid-degrading enzymes. Oats are used typically in flakes, cereals, and bakery products, but emerging areas are dairy and meat substitutes. Oats are an interesting raw material for various plant-based foods due to their relatively good amino acid composition, gluten-free status, and health claims of oat β-glucan as well as mild flavor and light color.