Oats are a whole-grain cereal, known scientifically as Avena sativa. They are mainly grown in North America and Europe.
This whole-grain is a very good source of fiber, and is high in vitamins, minerals and antioxidants.
Oats contain more soluble fiber than other grains, leading to slower digestion, increased satiety and suppression of appetite. Most of the soluble fiber is composed of beta-glucans.
Beta-glucans are known to lower cholesterol levels and increase excretion of bile acids. They are also believed to cause a reduction in blood sugar and insulin levels after a carbohydrate-rich meal. Daily consumption of beta-glucans has been shown to lower cholesterol, especially LDL (the “bad”) cholesterol, and may therefore decrease the risk of heart disease.
Oats also contain insoluble fibers, including lignin, cellulose and hemicellulose.
Fiber Determinationin Oatmeal according to Weende method
The method is based on the solubilization (digestion) of non-cellulosic compounds by sulfuric acid and potassium hydroxide solutions. Crude fiber is the loss on ignition of the dried residue remaining after digestion of the sample and determined by weight difference. This method is applicable to grains, meals, flours, feeds, and fiber-bearing material from which fat can be extracted to leave workable residue.