Assessment of Genotypic Variability in Grain Quality and Physiological Traits of White Oat (Avena sativa L.) Genotypes

White oats are nutritionally valuable due to their high-quality protein, dietary fiber, and beneficial fats, along with notable beta-glucan content that supports cardiovascular and digestive health. A laboratory experiment was conducted in the Department of Agricultural Biochemistry, ANDUA&T, Ayodhya, to assess the genotypic variability in grain quality and physical characteristics of white oat genotypes. The study followed a Completely Randomized Design (CRD) with three replications. Significant variation was observed among the genotypes for various biochemical and physical traits. The highest carbohydrate content (67.70%) and protein content (13.75 mg/100g) were recorded in genotype JHO-851. NDO-1101 showed the highest total sugar content (8.65 mg/100g), while UPO-212 recorded the maximum reducing sugar (5.55 mg/100g), and NDO-10 had the highest non-reducing sugar content (3.91 mg/100g). The highest crude fiber content was found in JHO-822 (11.01 mg/100g), and the highest total mineral content was again recorded in JHO-851 (1.00 mg/100g). Regarding to physical characteristics, NDO-10 exhibited the longest grains (3.55 mm), while UPO-212 had the widest grains (1.65 mm). RO-19 showed the highest test weight (31.22 g), NDO-10 had the highest number of grains per spike (150), and NDO-1802 recorded the maximum husk weight (303.50 g/kg). These findings highlight substantial genotypic variability, indicating potential for selection and improvement in oat breeding programs.