Akademik Veri Yönetim Sistemi
Philippine Agricultural Scientist, cilt.105, sa.1, ss.69-84, 2022 (SCI-Expanded)
Healthy foodstuffs, including functional foods, are the key component of a healthy and prosperous life. Oat grains are rich in protein, soluble dietary fiber, β-glucan, starch, oil, some vitamins and minerals, and thus accepted as a healthy foodstuff. This study was conducted to determine physical and chemical quality traits of many different oat landraces/cultivars. In this study, 251 local oat genotypes, collected from 10 provinces of Western and Middle Black Sea Regions of Turkey and four standard oat cultivars were grown over the experimental fields of the Agricultural Application and Research Center at Samsun Ondokuz Mayıs University for two years in an augmented experimental design. As a result of the research, the screenings percentage >2 mm ranged from 69.81 to 95.80%, thousand grain weight from 18.55 to 38.41 g, protein content from 8.82 to 14.81%, starch content from 33.15 to 51.32, β-glucan content from 2.44 to 3.93%, acid detergent fibre value from 18.1 to 18.95%, and neutral detergent fibre value from 27.83 to 36.66%. Also, the local oat genotypes exhibited significant variations in fat content (3.70–7.91%), linoleic acid content (31.89– 38.37%), oleic acid content (35.03–44.77%), palmitic acid content (18.26–22.87%), and stearic acid content (1.50–1.96%). According to the biplot, it was determined that the investigated quality traits differed according to the genotypes collected from the provinces. Also, these results can be used for selection of precious pure lines and improvement of new varieties for oat breeding programs.