# Out and Out Processed Products--Technology, Composition, Nutritional Value, and Health
## 2 Chemical Characterization of Oat Grain as a Raw Material in the Food Industry  
The total protein content of oat grain is relatively high compared to other cereals, ranging from 7.4 to 24.5% d. m. (dry mass) (Table 1) [12]. The protein content of naked cultivars is about 5% higher than that of hulled cultivars [13]. Oat proteins can be divided into 4 main groups, such as globulins (50-80% d. m.), prolamins (4-15% d. m.), albumins (1-12% d. m.), and glutelins (10% d. m.) [14]. Proteins isolated from oat grain are characterized by high digestibility (90.3-94.2% d. m.) and biological value (74.5-79.6% d. m.) [15]. disease. However, the corresponding protein in oats, avenue, has been shown not to contain similar immunogenic sequences present in gliadin [20]. The fat content of oat grain reaches approx. 2.2-11% d.m. Oat grain has the ability to accumulate more lipids in the endosperm compared to other cereals [21]. Unsaturated fatty acids account for 80% of all fatty acids present in oat grains, among which \(\alpha\)-linolenic (1-5%), linoleic (24-48%), oleic (29-53%), docosahexaenoicenoic, eicosapentaenoic, and arachi-donic acid are the most abundant ones [22; 23; 24]. Among saturated fatty acids, palmitic acid is a predominant one, accounting for approx. 21.4-22.7% of total fatty acids in oats. Naked-grain oat cultivars are characterized by a significantly higher fat content than hulled oat cultivars [24; 25]. When studying new oat cultivars, [PERSON] [21] noted that naked-grain cultivars had significantly higher amounts of linoleic acid and lower amounts of palmitic acid than hulled oat varieties. All analyzed oat samples had low atheogenicity (0.17-0.19) and thrombogenicity (0.30-0.34) indices. This demonstrates that the tested cultivars can be a good source of nutritionally valuable oil, which can play an important role in the prevention of cardiovascular disease [21]. The starch content of oat grain is lower compared to other cereals (Table 1). Moreover, compared to other cereals, oat starch has a smaller granule size, higher amylose content, and high viscosity and water retention capacity. Due to these characteristics, it is widely used in food products as a thickening, gelling, and coating agent [26]. Oat grain is a good source of dietary fiber, which is important for maintaining the proper functioning of the digestive system and the body as a whole. The content of total dietary fiber in oat grain ranges from 1 to 30% [13; 27] and varies depending on, i.e., agronomic conditions, the anatomical structure of the kernel, the thickness of the seed coat and aleurone layer, the thickness of the endosperm cell walls, the degree of lignification of the seed coat, and whether the oat cultivar is hulled or naked. Cereal grains subjected to dehulling and milling lose significant amounts of fiber-rich parts. The ratio between soluble and insoluble fiber fractions is also altered. The total dietary fiber (TDF) content of hulled and naked oats was previously compared in some studies [13]. It was found that naked oats had significantly higher TDF levels compared to hulled oats, with values of 17.63% and 22.97%, respectively. [PERSON] et al. reported that the average soluble fiber (SDF) and insoluble fiber (IDF) content of oat grain was estimated as 4.6-6.93% and 11.19-15.9%, respectively [28]. Naked oat cultivars were characterized by a lower content of both soluble and insoluble dietary fiber compared to dehusked oats. Oat grain is an extremely valuable source of soluble fiber, especially (1-3)(1-4)-\(\beta\)-D-glucans, which range from 3.08 to as much as 8% d. m. [28; 29]. \(\beta\)-glucans belong to very important fiber components due to their multidirectional preventive and therapeutic effects in many chronic non-communicable diseases [30]. \(\beta\)-glucans of cereal grains are composed of long unbranched chains of \(\beta\)-D-glucose linked by \(\beta\)-1,3-glycosidic (30%) and \(\beta\)-1,4-glycosidic (70%) bonds. Due to their structure, these polysaccharides comprise 82% of the water-soluble fraction [31].