Nutritive Value of Wild Oat Groats and Flakes

Can. Inst. Food Sei. Teehnol. J. Vol. 18, No. 3, pp. 220·225, 1985

RESEARCH

Nutritive Value of Wild Oat Groats and Flakes F.W. Sosulski, K. Sosulski Department of Crop Science and Plant Ecology and

l.P. Olson College of Home Economics University of Saskatchewan Saskatoon, Sask., S7N OWO Canada

Abstract

ily as Mixed Feed Oats, to feedlots and feed processors. Recent studies have demonstrated the feasibility of processing the wild oats into a food-grade product by appropriate cleaning and dehulling techniques (Sosulski and Sosulski, 1984). Compared to the common groat (A vena sativa L.), the wild groat had the same length but only one-half of the weight. This thin groat was analysed to be high in protein content as well as containing more crude lipid and fiber than common groats. Similar results have been reported for the wild red oat (A vena sterilis) (Pomeranz et al., 1973), which has been used for interspecific crosses to transfer the high protein character to common oats (Youngs et al., 1982). Other investigators have reported high protein levels in wild oats (Harrold and Nalewaja, 1977) and wild groats (Tkachuk and Mellish, 1977). There is no direct evidence of the protein nutritive value of wild oats but the excellent quality of proteins in common oats, relative to other cereals, have been amply demonstrated. Hischke et al. (1968) fed groats from seven oat cultivars to weanling rats for 21 d and obtained PER values of 2.3 to 2.4 when dietary protein was restricted to the 10070 level. The lysine contents in these cultivars varied from 3.5-3.8070. PER values, corrected to standard casein = 2,5, were reported to be 1.9 for a high protein cultivar and 1.8 for its protein concentrate (Cluskey et al., 1979). Hulan et al. (1981) have reviewed the literature on utilization of oat groats as a replacement for corn, wheat and soybean meal in broiler rations. After dehulling, the groat of the common. oat is usually heat stabilized and processed into rolled oats, oatmeal or oat flour. The principal food applications of these primary products are in breakfast cereals and infant foods where digestible protein and energy, dietary fiber and allergenicity are of particular concern. Hackler (1972) and Kies and Fox (1973) have demonstrated the superiority of oat-based breakfast foods relative to other commercial cereal blends. Both

Wild oat groats and flakes, which contained about 20070 protein and which exhibited amino acid scores of 75-76, were evaluated for their protein nutritive value in rat feeding trials. When fed at the 8% protein level, wild groats gave protein efficiency ratios (PER) of 1.6 and at 13-19% protein in the diet the PER values ranged from 80-90% of control casein values. When fed at constant protein in the diet, the feed intakes of wild groat-based diets were slightly less than for common oats. However, when supplied as the sole source of protein and energy in the diets, wild oat groats and flakes supported greater weight gains than was obtained for common oat flakes. There was an additional growth response when cooked wild oat flakes were supplemented with milk. Apparent digestibility of energy was about 94% and apparent protein digestibility averaged 87% in the wild groat and wild oat flake diets.

Resume On a evalue la valeur nutritive des proteines de gruau et de flocons de folie avoine, qui contenaient environ 20010 de proteine et des cotes d'acides amines de 75-76, en se servant d'essais sur des rats. Avec des dietes it 8% de proteine, le coefficient d'efficacite proteique (PER) du gruau fut 1.6, tandis qu'it 13-19% de proteines, les coefficients ont varie entre 80 et 90% de ceux de la caseine temoin. Ce niveau de proteine egal, les prises alimentaires furent legerement plus faibles pour les dietes it base de folie avoine par rapport aux avoines cultivees. Toutefois, le gruau et les flocons de folie avoine ont produit des gains de poids plus eleves que les flocons d'avoine cultivee lorsque l'avoine constituait la seule source de proteines et d'energie des dietes. La croissance fut encore plus grande lorsque les flocons de folie avoine cuits furent additionnes de lair. La digestibilite apparente de I' energie fut environ 94% et celle des proteines, de 87% dans les dietes au gruau et aux flocons de folie avoine.

Introduction Wild oats (A vena fatua L.) is the principal weedseed in commercial grain harvested in Western Canada (CGC, 1982). Because of the black hulls which enclose the wild oat kernel (groat), their presence has an adverse effect on the appearance of the grain. Therefore, very low limits for wild oats in the top grades of grain, expecially in export standards, have been established (Trost, 1973). Relatively large quantities of wild oats are separated from commercial grain at terminal elevators and food processing plants. This byproduct of the cleaning operation is marketed, primar-

Copyright () 1985 Canadian Institute of Food Science and Technology

220

Table I.

Formulation of experimental groat diets, dry basis I

13%

8070

Diet constituent Protein level and source

Common groat

Casein

Common groat

Wild groat

18% Wild groat

Casein

8.21

Casein Common groat Wild groat Corn oil Cellulose Cerelose

Wild groat

18.48 57.14

8.00 1.88 76.41

6.16 85.71

92.86 38.65 4.74 1.11 50.00

3.78 0.80 32.78

62.80 2.70 0.56 28.44

1.15 0.05 0.44

8.00 1.72 66.30

C. groat

+ casein

86.96 0.66 0.00 6.88

1.68 0.12 0.83

JAil diets contained 1.00% vitamin supplement and 4.00% Draper 4164 mineral mixture (US Biochemical Corp., Cleveland, Ohio), and 0.50% chromic oxide.

Table 2.

feed intake, weight gains, digestibility and protein utilization were evaluated.

Proximate and caloric composition of protein sources and experimental groat diets, dry basis

Protein constituents

Protein source Casein control Common groat Wild groat Diets 8% Casein control Common groat Wild groat 13% Common groat Wild groat 18% Casein control Wild groat C. groat + casein

Crude protein %

Crude fat %

Crude fiber %

Ash

97.4 14.0 20.7

0.1 7.4 8.4

0.2 2.1 2.3

1.3

1.8

8.0 8.3 8.3

8.0 8.3 8.2

0.9 1.3 1.2

3.4 4.4 4.2

4.3 4.4 4.4

13.1 13.2

8.6 8.4

1.6 1.4

5.1 4.7

4.6 4.4

18.2 17.9 18.4

8.0 8.5 8.5

1.0 1.6 1.4

3.6 5.2 5.2

4.5 4.7 4.7

%

Gross calories kcallg

Materials and Methods Materials. The groats and flakes used in this investigation were prepared by Robin Hood Multifoods, Inc., Saskatoon. The samples of common oat products were selected during the normal commecial production of oat flakes. The wild oats were reprocessed from several tonnes of Mixed Feed Oats to a purity of 98% and dehulled on a Buhler huller during two 16-h experimental runs in the oat mill. As for common oats, the hulls were removed by air aspiration and the wild groats separated from un-dehulled seeds on a gravity table. The groats were then steam-treated and kilned (92°C) to inactivate the lipase enzyme in the pericarp of the kernel. Samples of groats were taken at this stage and, in a later run, after flaking the groats into quick-cooking flakes of about 0.60 mm thickness. For both common and wild oats, the groats and flakes were sampled from separate runs in the plant in order to encompass some of the variability in composition of raw materials. All samples were ground to pass a 6O-mesh US screen on a KT-30 grinder. In the oat flake experiment, the flakes were evaluated in the raw and cooked forms, and with skim milk. The flakes were cooked in distilled water, 1:1.5 w/w, for 4 min before freeze-drying. A portion of the cooked flakes were blended with fluid skim milk, 1:4 w/w, and freeze-dried. ANRC casein (Humko Sheffield Chemical Division, Norwich, N.Y.) constituted the protein source in the

1.5

investigators emphasized the necessity of evaluating the protein product in a form which duplicates the human consumption pattern. The objectives of the present investigation were to determine the protein nutritive value of wild groats and wild oat flakes in feeding trials with weanling rats. In the two feeding trials, common groats or common oat flakes and casein were included for comparative purposes. The protein levels in the groat diets of the first experiment were adjusted to 8, 13 and 18070 protein using cerelose as the diluent. In the second experiment there was no protein adjustment. Common and wild oat flakes were fed in the raw form, after cooking and after blending with skim milk. In each experiment, the

Table 3.

Percentage composition of the flake diets, dry basis I

Diet constituent Flake treatment Casein Common oat flakes Wild oat flakes Common oat flakes + milk Wild oat flakes + milk Corn oil Cellulose Cerelose

Casein 14%

Control 19%

14.45

19.61

Raw flakes Common Wild

94.5

Cooked flakes Common Wild

Cooked flakes + milk 2 Common Wild

94.5 94.5

94.5 94.5

94.5 7.28 7.02 2.00 2.00 70.77 65.87 JAil diets contained 1.00% vitamin supplement and 4.00% Draper 4164 mineral mixture (US Biochemical Corp., Cleveland, Ohio), and 0.50% chromic oxide. 2Ratio of cooked flakes to milk 1:4, w/w. Can. Inst. Food Sci. Technol. J. Vol. 18. No. 3. 1985

Sosulski et al. / 221

Table 4. Proximate and caloric compositions of casein, oat flakes and experimental diets, dry basis Crude Crude Crude Ash Gross Protein 010 energy fiber protein fat constituents % 010 010 kcal/g

Protein sources Casein Common oat flakes Wild oat flakes Skim milk Diets Casein 14010 19010 Raw flakes Common Wild Cooked flakes Common Wild Cooked flakes + milk Common Wild

96.9 15.1 19.6 30.2

0.5 8.0 8.8 0.6

0.1 1.9 2.1 0.0

1.3 2.0 2.2 8.9

14.2 19.0 14.2 18.8 14.5 19.0

7.1 7.9 7.2 7.8 7.5 7.8

2.1 1.8 1.9 2.1 2.0 2.2

3.5 3.5 4.9 5.2 5.1 5.3

4.4 4.5 4.6 4.7 4.4 4.7

19.3 22.9

6.0 6.4

1.5 1.4

6.8 6.9

4.5 4.6

control diets. Pasteurized skim milk from a local supplier was used in the preparation of the oat flakes + milk diets. Feeding trials. The heat-stabilized groats and casein were the sole sources of protein in the first experimental diets (Table 1). The groat diets were formulated to contain either 8, 13 and 18070 crude protein (N x 6.25). Casein was included as a control for the 8 and 18% treatments to facilitate the calculation of PER (AOAC, 1975). Casein was also used as a supplement for common groats (1:2 ratio) to formulate an 18% protein treatment from this protein source (Table 1).

The proportions of cerelose, corn oil and cellulose were adjusted so that all diets were isocaloric and contained about 8.5% crude fat, 1.5% crude fiber, and 5% ash (Table 2). The diets were supplemented with 1.00% vitamins and 4.00% minerals (Table 1). Chromic oxide constituted 0.50% of the diets to serve as a measure of protein and energy digestibility. In a second feeding trial, the nutritive values of raw and cooked oat flakes and cooked flakes + milk were evaluated as the sole dietary sources of all nutrients except supplementary minerals and vitamins (Table 3). Casein diets were formulated to contain 14 and 19% protein to facilitate calculation of PER. These diets were essentially isocaloric despite the variations in proximate constituents among these diets (Table 4). The experimental designs for the two feeding trials were randomized blocks with eight replications. Male weanling Wistar rats (Canadian Breeders, Montreal, Que.), age 21-23 d, were randomly allotted to each treatment so that the mean weights of each group varied between 58.5 and 59.4 g. Rats were raised in individual, wire-bottomed cages in an environmentallycontrolled room (20°C) with 12-h light and 12-h dark. Feed consumption and body weight were recorded twice weekly. The groat experiment (Experiment 1) was conducted for 4 w while the oat flake experiment (Experiment 2) was terminated after 2 w. At the end of the 4-w feeding trial, livers and kidneys were removed from the slaughtered animals, washed in saline solution and weighed. PER values were calculated from the equation:

Table 5. Composition of amino acids in proteins of casein, common and wild oat products, and in reference standards (g AA/lOO g protein), average of duplicate determinations Amino acid

Casein control

Common groat

Protein content, 010 97.4 14.0 Essential for human nutrition Histidine 2.9 2.3 Isoleucine 5.1 3.6 Leucine 9.5 6.9 Lysine 7.8 3.9 Methionine 2.8 1.8 Half-cystine 0.4 2.4 Phenylalanine 5.3 5.3 Tyrosine 4.8 3.7 Threonine 3.1 4.2 Tryptophan 1.7 1.5 Valine 7.1 5.4 Non-essential for human nutrition Alanine 3.1 4.4 Arginine 3.7 6.2 Aspartic acid 7.3 8.8 Glutamic acid 20.3 21.0 Glycine 1.8 4.9 Proline 11.0 5.3 Serine 5.4 4.5 Total 104.2 95.0 Total EAA 51.6 39.9 3 AA score 100 76 Limiting AA 3 Lysine

Wild groat

Casein control

Common oat flake

20.7

96.9

15.1

Wild oat flake 19.6

2.3 3.5 7.1 3.8 1.6 2.1 5.5 3.6 3.2 1.5 5.5

3.2 4.8 8.4 7.4 3.0 0.4 4.5 4.2 3.9 1.7 6.4

2.5 3.6 7.0 3.7 1.7 2.5 4.7 3.4 3.2 1.6 4.7

2.3 3.6 6.6 3.9 1.7 2.2 4.6 3.7 3.1 1.5 4.7

4.4 6.3 8.5 22.5 4.6 4.9 4.6 95.5 39.7 75 Lysine

3.0 3.3 7.0 20.6 1.8 10.0 4.8 98.4 47.9 100

4.4 6.1 7.9 19.3 4.6 5.1 4.1 90.1 38.6 73 Lysine

4.1 5.7 7.4 20.7 4.1 5.5 4.2 89.3 37.9 76 Lysine

Reference protein standards 4 Whole Rat 2 Human 3 egg l requirements requirements

2.4 6.3 8.8 7.0 5.8

2.5 4.6 6.2 7.5 5.0

1.7 4.2 7.0 5.1 2.6

9.9

6.7

7.3

5.1 1.5 6.9

4.2 1.3 5.0

3.5 1.1 4.8

6.1

5.0

59.8

48.0

37.3

IFAO (1970), 2NAS (1972), 3NRC (1980). 4It is customary to assume that one-half of the requirements for methionine and phenylalanine can be supplied by cystine and tyrosine, resp.

222 / Sosulski et al.

J. Inst. Can. Sci. Technol. Aliment. Vol. 18. No. 3. 1985

Table 6. Feed consumption, weight gain, digestibility and protein utilization of common and wild groat diets by weanling rats during a 28·day feeding period, as is basis Diets Feed Weight Feed:gain Appal. digestibility PER PER Organ weight 010 Liver Kidney Protein intake gain ratio Energy Protein uncorrected g/g 010 010 010 of body wt. source g g Casein control 245 ± 38. 1 50 ± 8b 4.8 ± 0.5d 94.8 92.9 2.55 ± OAle 100.0 4.3 ± 0.3. 0.9 ± 0.1. Common groat 227 ± 27. 31 ± 7. 7.3 ± 0.3e 91.8 80.7 1.64 ± 0.19. 64.3 4.2 ± 0.1. l.l ± 0.1. Wild groat 192 ± 30. 26 ± 6. 704 ± 004. 92.7 85.6 1.63 ± 0.21. 63.9 4.1 ± 0.2. 1.0 ± 0.1. 13010 Common groat 328 ± 42b 86 ± lie 3.8 ± O.lc 89.9 8304 2.00 ± 0.07bc 85.5 4.3 ± 0.2. 1.0 ± 0.1. 297 ± 25.b 73 ± lOe 4.0 ± 0.3c 90.9 86.9 1.86 ± 0.12b 79.5 404 ± 0.2. 0.9 ± 0.0. Wild groat 18010 Casein control 446 ± 71c 174 ± 23e 2.6 ± O.I.b 95.9 96.3 2.14 ± 0.09cd 100.0 4.9 ± 0.3b 0.9 ± 0.1. Wild groat 338±51b I09±18d 3.1±0.2b 8904 84.7 1.87±0.lOb 85.0 4.7 ±0.2b 1.0±0.1. C. groat + casein 412 ± 40c 177 ± 15e 2.3 ± 0.1. 90.5 86.9 2.34 ± O.lld 109.3 5.0 ± 0.5d 0.9 ± 0.1. IMean SO (n = 8). Means within the same column followed by the same superscript are not significantly different (P < 0.05). Protein level 8010

weight gain of test group (g)/protein consumed by test group (g). As recommended by AOAC (1975), the ratio of PER fo.r each test group to PER for ANRC casein reference group, times 100, was also calculated. For the latter calculation, there was no appropriate casein control for the 13010 protein diets in the groat experiment (Table 2) and the mean PER of the 8 and 18070 casein diets was applied. Chemical and statistical analysis. Proximate principles analysis of the protein sources, diets and feces were conducted by AOAC (1975) procedures. Chromic oxide was determined by the procedure of Fenton and Fenton (1979) while gross energy was analyzed on a Parr Oxygen Adiabatic Bomb 1241 Calorimeter equipped with a Parr 1655 Digital Thermometer. The amino acid analyses of the protein sources and diets were conducted on a Beckman Model 119 BL analyser with separate hydrolyses for the sulfur-containing amino acid and tryptophan determinations (Olson et al., 1978). The calculations of the amino acid (chemical) scores were based on the first-limiting amino acid relative to the amino acid requirements of the rat (NAS, 1972), the amino acid requirements for the human (NAS, 1980), and the amino acid composition of whole egg protein (FAO, 1970). The data for feed intake, weight gain, apparent digestibility of energy and protein, and PER were subjected to analysis of variance and Duncan's multiple range test.

Results and Discussion Chemical analysis. The chemical composition of the oat products show that wild groats were 30-50010 richer in protein than the common groat (Tables 2,4) as has been reported previously for a number of paired comparisons (Sosulski and Sosulski, 1984). In addition, the wild groats contained 10 to 15010 more crude lipid, fiber and ash than common groats. The diets formulated to contain 8, 13 and 18010 protein had close to these levels of protein except for the slightly higher value for the common groat + casein blend (Table 2). In the second experiment, the characteristic difference in protein content between the common and wild oat flakes was maintained for each treatment, even when skim milk was added (Table 4). Gross energy contents of these diets were relatively uniform. Despite the major difference in protein content, Can. Ins/. Food Sci. Technol. J. Vol. 18, No. 3, 1985

there were no consistent differences in amino acid composition between common and wild oat proteins (Table 5). Glutamic and aspartic acids, leucine and arginine were the principal amino acids in oat proteins. Amino acids that occurred in the lowest concentrations tryptophan, methionine (and cystine) and histidine were essential amino acids (EAA). The total EAA in the oat proteins were about 78010 of the total values calculated for the two casein samples. The amino acid compositions obtained in the present study were similar to values reported for seven commercial oat cultivars (Hischke et al., 1968) and the mean for the world collection of oat cultivars (Robbins et al., 1971) except for the higher levels of cystine in the present data. The amino acid values for the wild groat obtained by Tkachuk and Mellish (1977) paralleled the present data (Table 5) quite closely except for a high cystine and a lower tryptophan value. Lysine was the first limiting amino acid in all oat samples when compared to the various reference standards (Table 5). Th~ AA scores of the various oat protein samples, relative to egg or rat requirements, varied between 50 and 55010. But against human requirements the AA scores were much higher, 73-76010. Compared to human requirements, there was no other major limiting amino acid in oats, other than isoleucine, whereas suifur-containing amino acids and threonine would also be deficient for the rat. 1. Feeding trials. Experiment 1. When dietary protein was restricted to only 8010, the weight gains on groats were only 50-60010 of gains recorded for the casein diet (Table 6). Thus feed: grain ratios for groats were very high at over 7.0 g/g. The feed intakes were restricted in all diets at this protein level, especially for wild groats. Apparent digestibilities of energy were high but apparent protein digestibilities of groats were lower than that of casein, especially for the common groat. Compared to the PER value of 2.5 for casein in the 8010 diets, the values for common and wild oats were 1.6, which were quite high for a cereal grain. Adjusting the dietary protein level to 13010 of the groat diets resulted in a three-fold improvement in weight gains and a reduction in feed:gain ratio to 4.0 (Table 6). Also the PER values increased to 1.9-2.0. Weight gains were even greater in the 18010 protein diet based on wild groats, but this level of gains was still only two-thirds of the gains of 19010 protein casein SosuIski et al. / 223

Table 7. Feed consumption, weight gain, digestibility and protein utilization of common and wild oat flake diets by weanling rats during a 14-day feeding period, as is basis. Dietary protein source and treatment

Feed intake

Weight gain

Feed:Gain ratio

Apparent digestibility Energy Protein 010 070

g g gig 14070 178 ± 9at 2.6 ± O.lb 96.6 67 ± 6b 2.3 ± O.la 176 ± 9a 75 ± 8e 19070 96.8 94.5 3.2 ± O.le Raw flakes Common 223 ± lOe 69 ± 3bc Wild 93.8 2.6 ± O.lb 202 ± 20b 77 ± 7ed 93.9 3.1 ± O.le Cooked flakes Common 181 ± l3a 58 ± 3a Wild 71 ± 4bc 93.7 2.6 ± O.lb 186 ± 9ab Cooked flakes + milk Common 192 ± Ilab 84 ± 4de 2.3 ± 0.2a 94.3 Wild 181 ± 5a 87 ± 4e 2.2 ± 0.2a 93.8 IMean ± SO (n = 8). Means within the same column followed by the same superscript are not

Casein

or common groat + casein diets (Table 6). However, the feed efficiency and PER for wild groats were 85% of that of the 19070 protein casein control. The very low feed:gain ratio of 2.3 and high PER of 2.3 for the common groat + casein diet prompted the initiation of the second feeding trial in which the nutritive value of wild groats as a breakfast cereal was investigated. The organ weights of rats fed the groat diets were identical to those of rats fed casein (Table 6). This result was taken as evidence that the wild oat groat did not contain any toxic or antinutritive factors. Experiment 2. When wild and common oat flakes were fed to rats as 94.5% of the diet (Table 3), feed intakes, weight gains and feed:gain ratios were comparable or greater than those for the corresponding casein controls but PER values were slightly lower at 82-91 % of casein (Table 7). Cooking the oat flakes reduced feed intakes and weight gains, especially for common oat flakes. However, the addition of milk to the cooked flakes increased weight gains, feed efficiency and PER to the highest levels in the experiment. In the first experiment there was a tendency for the common oat to out-perform the wild groat at the 8 and 13% levels of protein in the rat diets. Wild oat flakes gave consistently better results in the second trial. In the latter case, the margin of difference was no greater than occurred between the 14 and 19% protein casein diets (Table 7). The apparent digestibilities of energy for all oat samples in this study varied between 89 and 95% as compared to 95-97% for casein samples (Tables 6,7). The apparent digestibilities of protein in groats and oat flakes were much lower than for casein, being in the range of 81-88%. The 10% lower digestibility of the oat protein should account, in part, for the lower PER values relative to casein, the differences in lysine (Table 5) being the major factor.

Conclusions When incorporated into rat diets at the 8% level, wild oat proteins supported only 50% of the weight gains of casein and the PER was 1.6. However, rat growth, feed efficiency and PER were essentially 90% of a 19% protein casein diet when only wild oat flakes 224 / Sosulski et al.

PER uncorrected

PER

95.8 96.8 86.1 87.5 84.3 86.6

2.65 2.24 2.18 2.03 2.08 2.01

± 0.03a ± 0.14ab ± 0.05a

070 100.0 100.0 82.3 90.6 78.5 89.7

86.1 88.1

2.27 ± 0.16b 2.10 ± O.lIab

IOU 93.7

± 0.20c ± O.17b ± 0.04ab

significantly different (P < 0.05).

plus minerals and vitamins constituted the diet composition. The higher protein content in wild groats or wild oat flakes, relative to common oat products, resulted in greater weight gains, improved feed efficiency and higher PER values, although feed intakes tended to be lower. It appeared that wild groats represented a valuable new source of cereal protein for use in the formulation of high protein foods.

Acknowledgements The authors are indebted to Mr. H. Braitenbach for assisting with the project.

References AOAC. 1975. Official methods of analysis. 12th ed. Association of Official Analytical Chemists. Washington, D.C. CGe. 1982. Grain grading for efficiency and profit. Canada Grains Council, Winnipeg, Manitoba. Cluskey, J.E., Wu, Y.V., Wall, 1;s. and Inglett, G.E. 1979. Food applications of oat, sorghum and triticale protein products. J. Amer. Oil Chem. Soc. 56:481. Fenton, T.W. and Fenton, M. 1979. An improved procedure for the determination of chromic oxide in feed and feces. Can. J. Anim. Sci. 59:631. FAO. 1970. Amino acid contents of foods and biological data on proteins. FAO Nutrition Studies No. 24. Food and Agric. Organization of the United Nations, Rome. Hackler, L.R. 1972. Nutritional evaluation of protein quality in breakfast foods. Cereal Chem. 49:677. Harrold, R.L. and Nalewaja, J.D. 1977. Proximate, mineral and amino acid composition of 15 weed seeds. J. Anim. Sci. 44:389. Hischke, H.H. Jr., Potter, G.e. and Graham, W.R., Jr. 1968. Nutritive value of oat protein. I. Varietal differences as measured by amino acid analysis and rat growth responses. Cereal Chem. 45:374. Hulan, H.W., Proudfoot, F.G. and Zarkadas, e.G. 1981. Nutritive value and quality of oat groats for broiler chickens. Can. J. Anim. Sci. 61: 1013. Kies, e. and Fox, H.M. 1973. Comparisons of dry breakfast cereals as protein resources: human biological assay at equal intakes of cereal. Cereal Chem. 50:233. NAS. 1972. Nutrient requirements of domestic animals. No 10. Nutrient requirements of laboratory animals. 2nd ed. Printing and Publishing Office, National Academy of Sciences, Washington, D.C. NAS. 1980. Recommended dietary allowances. 9th ed. National Research Council, National Academy of Sciences, Washington, D.e. J. Inst. Can. Sei. Teehnol. Aliment. Vol. 18. No. 3, 1985

Olson, J.P., Sosulski, F.W. and Christensen, D.A. 1979. Protein nutritive value of Tower rapeseed concentrate in blends with cereal, legume and meat proteins. Can. Inst. Food Sci. Techno!. J. 11:93. Pomeranz, Y., Youngs, V.L. and Robbins, G.S. 1973. Protein content and amino acid composition of oat species and tissues. Cereal Chem. 50:702. Robbins, G.S., Pomeranz, Y., and Briggle, L.W. 1971. Amino acid composition of oat groats. J. Agr. Food Chem. 19:536. Sosulski, F.W. and Sosulski, K. 1985. Processing and composition of wild oat groats (A venafatua L.). J. Food Eng. 4: 189.

J. Inst. Can. Sel. Teehnol. Aliment. Vol. t8, No. 3 t985

Tkachuk, R. and Mellish, V.J. 1977. Amino acid and proximate analysis of weed seeds. Can. J. Plant Sci. 57:243. Trost, D.V: 1973. Problems with respect to wild oats in terminal elevators. pp. 6-7. Wild Oat Symposium, SaskalOon, Sask. Youngs, V.L., Peterson, D.M. and Brown, C.M. 1982. Oats. In: Advances in Cereal Science and Technology. Vo!. 5. Y. Pomeranz, (Ed.) Amer. Assoc. Cereal Chem. Inc., St. Paul, MN. Accepted March 29, 1985

Sosulski et al. / 225