Oat chaff and byproducts derived from oat grain processing
Emilia Szymańska
2026-03-17
3 min. read
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Oat chaff constitutes a secondary byproduct generated during the mechanical separation of the outer seed coat from whole oat grains, which are subsequently processed into oat flour or groats. Within the baking industry, the presence of chaff is regarded as an undesirable impurity that adversely affects the consistency and uniformity of flour, thereby complicating the achievement of the desired dough texture. Nevertheless, nutrition specialists emphasize that oat chaff exhibits a substantial concentration of bioactive compounds, including dietary fiber, essential minerals, and phenolic antioxidants, rendering it a valuable supplement to a balanced, health-promoting diet.
Properties of oats vitamins and minerals
Oatmeal is a very good product for people with gastrointestinal problems and people on a weight loss diet. They do not feed in gastric cancer, but in combination with water, they produce nutritionally valuable food fiber soluble in water that fulfils the role of a prebiotic, a substance that nourishes the beneficial bacteria that live in our intestines. The above mentioned beta-glucans are not digested in the gastric tract, but they provide nutritional value in water, which, when added to the blood fraction and the fatty acid content of the food, increases the amount of phosphorus to the nutrients of the digestive tract and the metabolic process of the stomach.
Is it even calories? How many calories do oatmeal have?
100 g of oatmeal provides approximately 361 calories, of which 45.5 g of carbohydrates, 18 g of protein, 7.5 g fat and 17.5 g dietary fiber.
Oatmeal use
Oatmeal can be eaten with fermented dairy products, such as yogurt, kefir or buttermilk, and with country cheese. A spoonful of oats can be added to oats, omelets instead of flour or fruit-milk cocktails. It can be also added to cakes, pastries, to bake delicious cookies, buns or bread.
