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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

OATS

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Grain from species of Avena, the three best-known being and A. strigosa.
analysis per 100 g: protein 13 g, fat 7.5 g, carbohydrate 73 g. kcal 380 (1.6MJ), calcium 60 mg, iron 4 mg, vitamin B1 0.6 mg, vitamin B2 0.1 mg, nicotinic acid 0.9 mg.
contains large amounts of phytic acid, which can prevent the absorption of calcium from the diet and so induce rickets unless extra calcium and vitamin D are consumed.
Oatmeal-ground oats; oatflour-ground, and bran removed; groats - husked oats; embden groats-crushed grots; Scotch oats-groats cut into granules of various sizes; Sussex ground oats-very finely ground oats; rolled oats-crushed by rollers and partially precooked.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a grain which is a source of oat flour. It is used in porridge, grits, and oatmeal.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a cereal plant cultivated chiefly in cool climates and widely used for animal feed as well as human consumption.

Description

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Comments:

Although this flour is not a common flour, it does have some use in extruded cereal products, cakes, cookies and crackers. The oat flakes have been used in cookies and oat breads. There are different size of flakes themselves. Additionally, some products use coarsely ground groats and dehulled oats.

The milling and cleaning of oats is similar to that of wheat.

National Research Council. Board on Science and Technology for Internatioonal Development. 1996. Lost Crops of Africa. Vol. I. Grains. national Academy Press, Washington, D.C. EXCERPTED
ETHIOPIAN OATS In Ethiopia is found a native oats, Avena abhyssinica. This species was domesticated in the distant past and is a largely nonshattering plant that retains its grain so people can harvest it. it has long been used in Ethiopia and is well adapted to the high elevations there. It is, however, unknown elsewhere.

Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.
is a grain widely cultivated as food.

Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.
The cultivated kinds of Oats (Avena sativa, of the Grass Family) hgave been grown since prehistoric times, authentic records being extant of plantings by the ancient Lake Dwellers of Europe. They are grown today to an extensive degree in many temperate-zone lands.


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