Changes in the content, nutritive value, and in vitro protein digestibility of proteins were investigated during germination of naked oats. Compared with raw groats, an increase in crude protein from oat groats was continuously observed during germination. The nutritive value of proteins and in vitro protein digestibility of oats increased during germination as compared with raw oats. However, the choice of germination time might be of great importance and germination for 48h under highly controlled conditions would be sufficient to improve the nutritive value and digestibility of naked oats in the present study.
Keywords: Germination, Naked oats, Nutritive value, Protein
