*2.5.5 Oats*

Among the several different species of oats, spring or white oat (*Avena sativa* L*.*) is the most important cultivated form. *Avena byzantine* is a red-oat type or alternatively known as a winter oat is cultivated in warmer climates [65, 70]. A spikelet of oat consists of oat kernels. A hall which is made up of two layers called the lemma and palea, enclosed each kernel, the hall is only loosely attached to the groat. However, the groat is made up of 65–85% of the oat kernel and it is enveloped by bran layers (pericarp, seed coat and aleurone cells) [65]. It grows well on poor soil and in cool, moist climates and has mainly been grown for animal feed. Its cultivation for human consumption is at minimal level, products made from oats are oatmeal for porridge and oatcakes, rolled oats for porridge and oat flour for baby foods and for ready-to-eat (RTE) breakfast cereals [67]. Non-food uses of oats include their utilization in the production of cosmetics and adhesives [70].
