Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour.

Abstract

Despite its nutritional value, oat is underutilized for human consumption due to sensory and technological issues. To increase oat use in food products, sprouting has been proposed to enhance its compositional, sensory and functional properties. This review examined 31 papers from the last two decades on the impact of sprouting and processing conditions on oat chemical, physical, and technological attributes. The review outlines the biochemical changes during sprouting and the mechanisms behind them, critically evaluating the impact of sprouting duration and temperature. Results showed high variability in processing conditions, often lacking details about raw material origin and conditions like relative humidity. Most studies focused on small-scale production, with no evidence that changes are maintained at a large scale. Common sprouting conditions identified were soaking for 12 h at 20 °C, sprouting for 48 h at 25 °C, and freeze-drying or drying for 24 h at 50 °C. This review provides valuable insights into the interplay between processing conditions and chemico-physical properties of sprouted oat, noting that few studies investigated the functional properties of flour and related products. Understanding these relationships is crucial for harnessing sprouting's potential as a sustainable approach to oat flour production, enhancing the quality and functionality of various food products.