Oats (Avena sativa) are nutritionally rich cereals valued for their high contents of protein, dietary fibre (particularly β-glucan), unsaturated fatty acids, and unique bioactive compounds such as avenanthramides and phenolics. These constituents contribute to significant health benefits, including reduced risk of cardiovascular disease, improved gut health, and enhanced antioxidant activity. However, oats' high lipid content and limited processing functionality pose challenges for wider food applications. This review provides a critical assessment of oat nutritional composition, functional properties, and the current state of established processing technologies - specifically extrusion, enzymatic treatment, and fermentation. Emphasis is placed on how these methods improve nutritional quality, functionality, and antioxidant potential, thereby supporting product innovation. © 2026 Society of Chemical Industry.
Bereka et al. (Tue,) studied this question.