Caracterizaçäo química e nutricional de fraýes de moagem de aveia / Chemical and nutritional characterization of oat milling products

RESUMO

The oat caryopsis (Avena sativa L.) milling products were chemically and nutritionallycharacterized to provide the needed information to Oat Improvement Program of Brazil, with respect the material recently launched in the marked. Oats kernels (cultivate UPF-16) were dehulled in impact milling machine. The dehulled grains were ground in a Brabender Quadrumat Senior mill and separeted in two fractions, coarse greater than 532 um and fine lesser than 532um. The oat caryopsis had 14.04g/100 g protein and 11.54.g/100 g dietary total fiber. The coarse fraction showed the highest crude protein content (16.75 g/100 g), dietary total fiber (16.62g/100 g), essential amino acid index (74.13 per cent) and the best aminoacids balance, while the fine fraction showed the highest amount of starch (66.00g/100 g), avaiable lysine (3.08g/16 g N) and digestibility in vitro (84.46 per cent). The fatty acids content of the oil of both fractions were similar, containing 79.14g/100 g of unsatureted and 20.86g/100 g of satureted fatty acids. Further, the chemical score of amino acid balance (61.64 per cent) and calculated coefficient of net protein utilization (58.78 per cent) were similar