North Dakota Oat Quality Survey
 
Douglas C. Doehlert
 
USDA, ARS Wheat Quality Laboratory, Harris Hall
North Dakota State University, Fargo, ND 58105, USA
E-mail: doehlert@plains.nodak.edu
Michael S. McMullen
 
Department of Plant Sciences
North Dakota State University, Fargo, ND 58105 USA
E-mail: mmcmulle@plains.nodak.edu
 

Introduction

We have noticed a general interest among oat workers in the composition and quality characteristics of current oat cultivars being grown and sold for milling purposes. Current information is generally not available. To meet this need, we have produced this North Dakota Oat Quality Survey that is designed to provide detailed groat composition and quality information on a wide selection of modern oat cultivars, albeit from a limited sampling. Composition and quality data presented here are from a single replicate grown at Fullerton, North Dakota in 1996. We acknowledge that factors such as yield, test weight, and groat percentage are strongly affected by environment and exhibit strong genotype by environment interactions. Although groat composition is also affected by environment, we have found that the ranking of genotypes for any compositional component is usually very consistent among many environments. Thus, the relative groat composition of oat genotypes, as presented here, ought to be useful to industry groups seeking an oat with a particular combination of compositional characteristics. This information is for reference only and should not be cited in any scientific work.

Materials and Methods

Forty nine oat cultivars and advanced North Dakota breeding lines were grown in replicated plots in Fargo, Edgeley, and Fullerton, North Dakota in 1996. Yield and test weight values were derived from the mean of 3 replicates at these 3 locations. All other characteristics reported in this survey are the results of a single determination from a single replicate obtained from the Fullerton location.

Percent thins was determined from the proportion of whole oat kernels that passed through a 5/64" x 3/4" slotted pan. Groat percentage was determined by dehulling a 50 g sample on a Codema (Eden Prairie, MN) Laboratory Oat Huller. Groat breakage was determined by hand sorting of dehulled groats and removing the broken groats. Hardness index of groats was determined with a Perten Single Kernel Characterization System (Perten, Reno, NV). Larger negative values of hardness index are less hard. Bran yield was determined with a Brabender Quadramat Jr laboratory roller mill, as described by Doehlert and Moore (1997). One thousand groat weight was derived from the number of groats in a 10 g sample (as determined by an automatic seed counter). Ash was determined from the mass of an oat flour sample remaining after incineration in an ashing oven. Protein was determined by combustion analysis with a Leco nitrogen analyzer. Oil was determined by NMR, standardized by solvent extraction of total lipid. Beta-glucan was determined by the method of McCleary and Glennie-Holmes (1985).

Results

Quality and compositional characteristics of 49 cultivars and North Dakota breeding lines of oat
 
Genotype Hull color Yield mg/ha Test wt. kg/hL Groat wt. g/1000  Ash % -glucan % Oil % Protein % Thins % Percent groat Breakage % Hardness Index Bran yield %
Belle Yellow 3.87 53.3 25.6 1.65 4.30 6.09 15.4 9.2 64.7 0.3 -34.0 35.8
Bay Yellow 4.16 48.5 23.9 1.88 4.59 4.54 18.0 2.7 58.0 0.0 -32.8 31.9
AC Belmont Naked 2.80 55.2 22.1 1.65 4.45 6.34 13.1 41.2 80.4 0.3 -37.2 35.0
Brawn Yellow 3.69 51.3 29.9 1.68 4.54 5.80 15.7 8.7 65.0 0.0 -45.4 35.3
Calibre White 4.48 53.2 27.5 1.49 3.98 5.69 14.5 6.0 61.9 0.0 -35.8 34.0
Derby White 4.59 53.4 31.2 1.56 3.62 4.39 16.0 2.1 63.6 3.1 -45.7 27.4
Dumont White 4.23 53.5 29.1 1.57 3.78 6.00 15.4 6.7 63.7 0.2 -41.0 33.9
Fidler White 4.09 51.6 24.6 1.62 4.30 6.25 16.9 3.2 61.0 0.4 -38.5 36.5
Hazel Yellow 3.51 52.5 26.3 1.77 4.90 7.09 19.5 6.0 66.0 0.0 -31.2 39.7
Horicon Yellow 3.80 50.8 25.4 1.56 4.39 6.11 16.5 6.8 64.0 0.4 -38.7 35.6
HyTest White 3.44 57.3 28.1 1.74 4.66 5.62 19.1 1.3 67.4 0.3 -39.5 35.3
Jerry White 3.98 55.3 25.8 1.49 3.91 5.08 17.8 2.4 64.2 0.0 -41.3 32.9
Jim Yellow 3.66 53.5 27.9 1.45 3.72 5.64 18.2 4.8 66.1 1.2 -44.1 33.6
Jud White 4.09 53.0 24.0 1.64 4.31 6.73 17.0 17.0 65.0 0.0 -37.3 38.2
AC Marie White 4.44 50.3 29.2 1.38 4.31 7.70 14.5 10.6 69.8 0.0 -38.1 41.5
Marion Ivory 3.94 52.0 28.8 1.57 5.62 6.77 16.5 11.9 64.4 0.0 -34.9 40.3
Milton Yellow 3.62 53.6 24.8 1.54 5.00 6.34 16.6 6.5 62.1 0.2 -29.6 38.8
Monida White 4.55 52.6 20.7 1.61 4.42 6.69 13.5 9.4 59.5 0.0 -36.2 33.9
Newdak White 3.87 50.6 22.7 1.59 4.03 5.92 15.6 2.6 53.9 0.2 -34.9 32.4
Otana White 4.26 53.4 22.2 1.74 4.36 5.31 14.7 3.6 61.5 0.0 -45.2 40.0
Paul Naked 3.05 59.9 20.2 1.67 4.06 7.67 16.5 52.1 89.6 0.3 -38.7 36.0
Porter Ivory 3.94 52.6 22.0 1.71 4.64 6.52 18.5 9.7 59.8 0.0 -37.8 35.8
Prairie White 4.16 50.7 26.4 1.52 4.39 5.61 16.9 7.0 63.9 0.2 -31.5 40.9
Premier Yellow 3.40 56.1 23.8 1.59 5.22 5.75 16.8 8.6 62.0 0.0 -40.0 31.7
Riel Red 4.16 54.1 26.0 1.38 3.95 6.05 14.6 3.8 64.8 0.0 -45.3 31.0
Robert Red 3.91 51.1 28.9 1.61 3.75 6.35 15.7 4.0 63.7 0.0 -41.3 33.3
Settler White 3.69 54.9 23.5 1.55 4.25 5.18 17.7 3.5 61.8 0.2 -40.2 36.2
Steele Ivory 4.01 51.4 23.8 1.56 4.17 6.09 18.2 10.8 61.9 0.2 -37.8 37.1
Troy Ivory 4.34 53.9 21.0 1.54 4.32 5.68 16.8 18.2 59.8 0.3 -40.0 32.6
Valley White 4.16 54.0 24.3 1.6 4.29 5.88 18.5 9.0 61.5 0.0 -37.9 35.6
Whitestone White 4.37 53.5 23.0 1.5 4.30 6.21 17.3 8.7 59.5 0.0 -41.3 36.4
ND863328 Red 4.23 55.4 22.9 1.51 4.47 7.01 18.1 12.0 60.7 0.0 -40.7 37.8
ND880786 White 4.01 52.7 24.3 1.7 4.78 6.45 17.4 6.4 63.8 0.0 -33.5 40.4
ND880946 White 4.34 53.4 24.2 1.45 4.16 6.64 16.7 9.0 66.0 0.0 -34.0 38.9
ND890151 Yellow 3.91 56.7 25.2 1.49 4.44 6.77 15.9 5.0 62.9 0.0 -36.2 36.0
ND890248 Yellow 4.19 56.4 29.9 1.56 3.97 5.5 17.6 2.0 66.9 0.0 -43.6 31.9
ND891757 Yellow 4.16 57.0 26.2 1.69 4.37 6.69 18.3 6.1 66.6 0.0 -40.9 33.0
ND900117 White 3.62 54.9 29.1 1.38 4.67 5.29 17.4 2.9 65.6 0.6 -38.5 33.6
ND900697 Yellow 4.01 52.2 28.5 1.72 5.30 5.92 16.5 4.3 63.9 0.0 -29.5 37.4
ND900779 Yellow 4.44 53.9 26.2 1.70 4.33 5.65 15.0 7.3 59.0 0.0 -32.4 35.8
ND910117 Yellow 4.23 52.7 22.3 1.69 3.73 7.17 16.7 21.0 62.6 0.0 -32.2 35.5
ND910529 Yellow 4.12 56.4 31.6 1.70 3.40 5.28 16.5 3.0 67.0 0.5 -50.7 30.4
ND910569 Ivory 4.16 55.9 26.7 1.68 3.92 5.82 15.2 6.8 64.2 1.2 -40.5 33.1
ND910592 Yellow 4.37 53.5 27.2 1.76 4.30 5.96 17.5 4.5 66.7 0.5 -41.9 32.1
ND910916 Yellow 4.77 52.7 27.3 1.63 4.03 5.58 14.5 5.1 66.5 0.8 -45.0 31.8
ND910932 Naked 1.51 59.9 24.3 1.71 4.13 6.29 17.5 27.5 90.5 0.9 -47.5 34.3
ND911048 White 4.66 53.2 26.2 1.70 4.20 5.17 14.0 1.5 62.6 0.0 -39.3 35.5
ND910779 Yellow 4.62 52.7 27.3 1.78 3.81 6.38 14.9 3.5 62.4 0.0 -43.3 35.1
ND930883 Ivory 3.94 55.2 26.7 1.83 4.81 5.32 16.6 6.7 63.2 0.0 -35.8 37.3
 

Discussion

It is obvious that naked, or hull-less genotypes exhibit very different yield potentials, test weights, groat percentage, and percent thins from hulled genotypes. All of these differences can be directly attributed to their lack of a hull. Groat breakage, hardness index and bran yield are all measures of groat hardness. Hardness data has never been reported for any oat genotype before.

For individuals in the United States who may not be as comfortable with metric units, yields expressed as Mg/ha may be converted to bu/acre by multiplying by 27.9. Test weights in kg/hL may be converted to lbs/bu by multiplying by 0.78.

It is our intent to generate a new oat quality survey every year and to expand the number of genotypes analyzed and the characteristics analyzed. Individuals or organizations interested in receiving current issues of this survey should sent requests to the senior author of this report (D.C.D.).

References

McCleary, B.V., Glennie-Holmes, M. (1985) Enzymatic quantification of (1®3), (1®4)--D-glucan in barley and malt. J. Inst. Brew., 99:285-295.
Doehlert, D.C., Moore, W.R. (1997) Composition of oat bran and flour prepared by three different mechanisms of dry milling. Cereal Chemistry, 74:403-406.
 


 

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