The present study aims to determine the chemical
composition, nutritional evaluation and bioactive compounds
content of oat (Avena sativa) flour and its effects on obesity
complications in rats. Oat flour had 10.33, 12.45, 6.63, 3.71,
2.06 and 64.82 percent moisture, total protein, crude fat, crude
fibre, ash, and carbs, respectively. Additionally, total energy
(Kcal/100g), adult man's daily requirements for protein
(GDR/protein) and energy (GDR/energy), and percent
satisfaction of adult man's daily requirements in protein
(P.S./protein) and energy (P.S./energy) were 368.75, 506.02,
786.44, 15.81, and 10.17, respectively. Furthermore, bioactive
compounds content of oat flour indicated that dietary fiber
(g.100g-1), β-glucans (soluble fiber) (g.100g-1), phenolics (mg
gallic acid equivalent. 100 g-1), flavonoids (mg catechin
equivalent. 100 g-1) and carotenoids (mg.100g-1) were 12.44,
4.46, 3.35, 2.36 and 4.97, respectively. The oat flour samples
also recorded several very high biological activities which
include antioxidant and radicals scavenging activities. The bioactive components content and biological effects of oat
flour have played an essential role in obesity prevention and
treatment efforts. As a result, the current study suggests that oat
flour be included in our everyday meals and as a food
supplement. |
