Five oat cultivars – Kent, OS-6, PLP-1, OL-125 and OL-9 were evaluated for their nutritional composition and further investigated how incorporating the most nutrient-rich cultivar into cookies influenced their nutritional quality. The study was conducted to provide comparative data on the nutritional variability among oat cultivars and their suitability for bakery product development. All cultivars contained substantial levels of proteins (10.70%–15.46%), crude fibre (3.62%–6.16%), crude fat (4.42%–6.13%), ash (1.08%–2.05%), and minerals including copper (3.40–5.47 mg/kg), manganese (25.28–34.08 mg/kg), iron (27.56–56.23 mg/kg), and zinc (25.07–36.47 mg/kg). The Kent cultivar showed relatively high nutrient levels for protein (15.46%), fiber (6.16%), Fe (56.23 mg/kg), and TPC (27.36 mg GAE/100 g). Based on its relatively favourable nutritional and bioactive profiles, Kent was preferred for preparing oat-incorporated cookies. To examine its functional properties in baked products, wheat flour was moderately replaced with Kent oat flour at 0, 25, 50, 75, and 100%. As the fraction of oat flour increased, cookies showed significant increases in protein, fiber, and ash contents (p ≤ 0.05). In addition, oat incorporation affected the crude fat content and calorific value of the developed cookies, adding to their overall nutritional quality. Although sensory ratings gradually declined as substitution levels increased, formulations containing up to 75% oat flour remained acceptable to panellists. All experimental data were statistically scrutinised using one-way ANOVA followed by the LSD test at p ≤ 0.05, while sensory acceptance was judged using a 9-point hedonic scale, and cookies with mean sensory scores ≥7.0 were considered moderately desirable. The 75% substitution level was considered the most suitable formulation based on the amalgamated assessment of nutritional enhancement and sensory acceptability. Overall, the findings established that the Kent cultivar possessed favourable nutritional attributes and could be incorporated into cookies at levels up to 75% while maintaining acceptable sensory quality.
D. Chauhan, Krishan Kumar, Jumken Lendo et al.· Current Research in Nutritio...· 0 citations
As awareness of healthy living and balanced diets increases, interest in nutrient-rich
foods has grown. In this context, underutilized grains are gaining attention for their untapped
potential. Many cereals and pseudocereals remain largely overlooked despite their potential to
improve modern diets. With their rich nutritional and functional properties, these grains offer
valuable alternatives to commonly consumed cereals, particularly for gluten-free diets and sustainable food systems. This review examines the nutritional value, bioactive compounds, health
benefits, and processing challenges of underutilized cereals and pseudocereals, with particular
emphasis on anti-nutritional factors and processing techniques that enhance nutrient availability
and sensory quality.
A structured literature search was conducted using Scopus, Web of Science, PubMed, and
Google Scholar to identify relevant peer-reviewed studies published between 2000 and 2025.
The selected literature was critically reviewed and qualitatively synthesized to provide a comprehensive overview of the nutritional composition, bioactive constituents, health-promoting
properties, and processing characteristics of underutilized grains.
Compared with traditional cereals, underutilized grains contain higher levels of β-glucans, functional proteins, essential fatty acids, vitamins, and antioxidant-rich phytochemicals. These components are associated with potential health benefits, including antioxidant, anti-diabetic, antiinflammatory, and cardioprotective effects. However, their nutritional potential may be limited
by anti-nutritional compounds such as tannins, phytic acid, oxalates, saponins, and trypsin inhibitors. Processing techniques such as popping, roasting, flaking, boiling, and extrusion have been
shown to reduce these compounds while improving flavour consistency, texture, and overall nutritional quality.
The reviewed evidence indicates that underutilized grains possess considerable nutritional and
functional potential; however, appropriate processing strategies are essential to reduce antinutritional factors while preserving bioactive compounds. Greater utilization of these grains may
support the development of sustainable, nutrient-dense, and gluten-free food products.
Underutilized grains hold significant promise for improving human nutrition and supporting sustainable dietary patterns. With appropriate processing strategies, their nutritional and functional
benefits can be better utilized. Their inclusion in daily diets may contribute to healthier food
choices, expanded gluten-free options, and improved long-term health outcomes.
S. Dhiman, Krishan Kumar, Jumken Lendo et al.· Current Nutraceuticals· 0 citations
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