The hull is highly indigestible, so it must be removed to obtain maximum nutritional benefits. Oats have a hull that consists mainly of cellulose, Hemicelluloses and lignin. Within the hull is the groat, which comprises 68–72% of the kernel.
Oat groats are cleaned oat kernels that have had their inedible hull removed and take the longest to cook.
The groats have a smoother texture and higher density than unhulled oats, so they move more quickly through the separator.
The groats are then cut by feeding them into a cylinder with a large number of holes, the kernel fall through these holes and are cut to produce what is called Pinhead oatmeal.
Type of groats
*Steel cut groats are groats that have been cut into 2–3 pieces with a sharp metal blade. They are often referred to as Irish oatmeal and cook faster than whole oat groats.
*Steamed rolled oat groats are produced by applying steam to whole oat groats while being rolled into flakes.
*Ground steamed groats are rolled oat groats that have been ground to a meal form.
The outer layer of the groat is an important source of protein, neutral lipids, β-glucan, phenolics and niacin, and is sometimes separated from the groat to produce oat bran.
Oat groats
Understanding Vitamins and Their Importance
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Vitamins are vital for human growth, maintenance, and overall health. The
following list encompasses essential vitamins:
1. Vitamin B1 (Thiamine)
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