Oats (Avena sativa) as a Functional Food: Nutritional Significance, Processing Approaches and Multifaceted Applications

Oats (Avena sativa) are gaining recognition globally as a functional grain owing to their impressive nutritional profile and versatility in both human and animal diets. This review explores the composition, health benefits, anti-nutritional factors, and processing techniques associated with oats. Rich in beta-glucan, soluble dietary fiber, and unique antioxidants such as avenanthramides, oats have shown promising roles in reducing cholesterol, improving glycemic control, enhancing gut microbiota, and mitigating risks associated with cardiovascular and metabolic disorders. The growing interest in oats is driven not only by their nutritional value but also by their adaptability to low-input agricultural systems, making them a reliable crop in both irrigated and rain-fed conditions. Oats are extensively used as fodder in India due to their high green biomass yield, palatability, and digestibility. However, their potential as a human food resource has led to the development of oat-based products like flour, flakes, oat milk, and cereals. Apart from various nutritional benefits, oats also contain anti-nutritional factors such as phytates, tannins, and oxalates that can hinder the absorption of essential minerals like calcium, iron, and zinc. Modern processing methods such as dehulling, steaming, flaking, and fermentation have improved their nutritional bioavailability while reducing anti-nutritional components like phytates, tannins, and oxalates. Furthermore, the application of oats in dairy feed has demonstrated enhanced animal performance, including better lactation outcomes. Given their health-promoting potential and agronomic viability, oats hold significant promise in addressing both nutritional security and sustainable farming. This review aims to consolidate current research findings to facilitate future applications of oats in food systems, healthcare, and also support animal nutrition.