Extraction and standardization of indigenous oat milk

Background: The development and consumption of functional foods, beyond providing basic nutrition are on the rise and probiotic products are considered vital amongst them. Fermented dairy foods are conventionally associated with probiotics whereas, cereal-based probiotic products are not being very widespread. Interest in oats as a food ingredient has increased in recent years due to its high functional properties.
Objectives: The study was carried out to identify the desirable form of oats and extraction technique suitable to formulate oats milk extract feasible to serve as vehicle for probiotic delivery and subject the product to physicochemical, organoleptic, nutrient and microbial analysis.
Methodology: Extraction technique using various forms of oats including whole grain, spilt grain and oat meal was carried out. Prior to milk extraction procedure trials with variations on the quantity of oats to be used, soaking method and duration were performed and a suitable method was identified depending on the consistency, yield and was subjected to the quality analysis
Results: The yield of milk ranged from 55 to 70 per cent. Dietary fiber and β-glucan content ranged from 18.36 – 18.70 g and 2.28 - 3.44 g per cent respectively. The product had 4.38 pH, titrable acidity 0.34 per cent, total solids of 32.04 per cent and viscosity ranged from 3 – 3.5 cPS.
Conclusion: Split oats grain extract both with and without roasting was found to have maximum yield, high functional component β-glucan and desirable consistency suitable for further fermentation process and to serve as a vehicle for delivering probiotic organisms.