Welcome to Acta Prataculturae Sinica ! Today is Share:

Acta Prataculturae Sinica ›› 2023, Vol. 32 ›› Issue (4): 42-53.DOI: 10.11686/cyxb2022330

Previous Articles     Next Articles

Potential excavation and evaluation of functional oat varieties in winter fallow field of southwest mountainous area

Yi-dan YAN1(), Ying-ying NIE1, Li-jun XU1(), Xing-fa GAO2, Yan-zhang RAO2, Xiong RAO2, Hong-zhi ZHANG1, Cha-shu ZHAO3, Yan-ping ZHU4, Yu-bo ZHU4   

  1. 1.Institute of Agricultural Resources and Agricultural Division,Chinese Academy of Agricultural Sciences,Beijing 100081,China,Inner Mongolia National Field Scientific Observation and Research Station of Hulunbuir Grassland Ecosystem,Hulunbuir 021000,China
    2.Agricultural and Rural Bureau of Huize County,Qujing City,Yunnan Province,Huize 654200,China
    3.Qiaoxiang Agricultural Technology Extension Station,Huize County,Yunnan Province,Huize 654200,China
    4.Yunnan Huize County Breeding Farm,Huize 654200,China
  • Received:2022-08-16 Revised:2022-09-14 Online:2023-04-20 Published:2023-01-29
  • Contact: Li-jun XU

Abstract:

In order to screen out oat varieties suitable for adoption and planting in winter fallow fields in southwest mountainous areas, 15 oat (Avena sativa) varieties were trialed in this study and five nutritional qualities of oats: protein, fat, starch, glucan and amino acid content, were analyzed. Grey correlation analysis and cluster analysis were used for multivariate data evaluation. The results were compared with Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) data and other related indicators to explore the potential suitability of the tested varieties for various processed oat products. It was found that the multivariate score for nutritional value of Dingyou No.5 was the best among the 15 oat varieties, making this variety more suitable for large-scale planting. The protein content of Dingyou No. 4 was the highest (170.2 g·kg-1), indicating this variety could be used as raw material for high protein oat processed foods such as oat milk and energy bars. Dingyou No.1 had the highest fat content (64.8 g·kg-1), and therefore can be used as raw material for high-fat foods such as oatmeal and oat biscuits to meet the dietary needs of people wanting to lose weight. The starch content of Dingyou No.10 was the lowest (388.1 g·kg-1), indicating potential use as a raw material of oat processed foods with low glycemic index (GI) such as oat rice and oatmeal to meet the needs of consumers of low GI food. Xiangyan No.13 β-glucan content was the highest (4.33%), indicating potential for use in health food products designed for the elderly. Comparing the essential amino acid content of oat protein with FAO/WHO data for whole egg protein, the essential amino acid content of Dingyou No.5 was 67.04 g·kg-1, which was 72.7% higher than that of whole egg protein. This represents a huge advantage for overall nutritional value. These results indicate a potential for fallow fields that have been left unused in winter to be used for growing oats. The nutritional quality of the tested oat varieties was excellent and the market prospects are good. The research results provide important technical data to support utilization of winter fallow fields in China’s southwest mountainous areas, and the development of an oat processing industry and the future manufacture of oat products.

Key words: southwest mountainous area, oats, nutritional quality, winter fallow fields