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Oats for human consumption are primarily used as oat flakes and breakfast mixes. Although cultivar differences in the parameters directing oat breeding and cultivation such as seed size, yield, lodging resistance, and nutritional attributes protein, lipids, are widely studied, knowledge concerning the suitability of cultivars for production of flakes and other oat products is limited The aim of present investigation was to study chemical composition – protein, fat β-glucans content of new oat genotypes and its pertinence to needs of producers – thousand grain weight, kernel outcome and colour of porridge. The grain of twelve oat genotypes VP2, VP3, VP4, VP5, VP6, VP8, VP9, VP10, VP11, VP12 and two recognized varieties – ‘Laima’ and ‘Peppi’ were the materials used in study. In the studied samples content of protein, lipids, β-glucans same as grain outcome, damaged and dark grain were determined. Oat flakes were made and prepared porridge. Colour difference of oat porridges between genotypes was tested. The results showed that protein content in oat grain ranged from 10.2% to 14.7%, lipids from 5.3% to 7.7% and β-glucans from 1.8 to 3.6% depending on genotype. More perspective breeding lines from nutritional point of view were VP4 and VP3, but from the higher outcome and grain quality perspective, VP8 and VP12. Colour analysis of porridge confirmed that all analysed oat genotypes fulfilled colour requirements and were in agreement with products, which are on the market.

Evaluation of oat grain pertinence to production of flakes, flour and porridge preparing