Oat Milk as A Functional Food Produced from Sprouted Oat Grains | ||
| Alexandria Science Exchange Journal | ||
| Article 8, Volume 46, Issue 4, December 2025, Pages 941-951 PDF (707.81 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2025.466900 | ||
| Author | ||
| Walaa M. El Sayed | ||
| Agro-Industrialzation Unit, Plant Production Department, Desert Research Center, Cairo, Egypt. | ||
| Abstract | ||
| This study was carried out to evaluate the effect of sprouting period on the nutritional value (proximate chemical composition, bio-minerals, amino acids and bio-active components (phenolics and flavonoids) content) of oat grains and their produced milk. The sprouting process improves the nutritional value of oat grains by increasing the sprouting period. On the other hand, oat milk produced from sprouted oatmeal followed the same trend as sprouted oat grains. As for mineral content, it showed the increasing trend during the sprouting process as well as for the milk produced from sprouted milk, i.e., Fe (1.8 fold), Ca (1.3 fold), Mg (1.6 fold), Cu (3.4 fold) and Mn (1.3 fold). The HPLC analysis showed that the sprouting process enhanced the phenolic and flavonoid components as quinic, cinnamic, apigenin, diosmin, rutin, coumaric, pyrochatechol, phenanthrene and ferulic acid. It could be noted that the sensory properties and acceptability of oat milk produced from sprouted oat meal were improved. It could be suggesting that sprouting is an a simple and inexpensive process; however, it enhances the nutritional, antioxidant activity and sensory properties of oat milk, making it an excellent choice milk allergies and vegetarians. | ||
| Keywords | ||
| functional food; oat milk; sprouting process; nutritional value; phenolic and flavonoid compounds | ||
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