Identification of Sprout Damage in Oats

Sprout damage of oats can occur when mature grain is left in the field after maturity and rainfall induces the germination process in the seeds. Although characteristics of sprout damage have been described thoroughly in many grains including wheat, rye, triticale, and barley, such characteristics have not been identified in oats. During a field study of oat quality, one site exhibited much higher rates of groat breakage during dehulling than other sites. Determination of falling number values on groat flour and a visual inspection of the grain suggested that the higher rates of groat breakage were associated with sprout damage. This hypothesis was confirmed with artificially sprouted oats, where sprouted grain exhibited lower falling numbers and lower stirring number values, suggesting increased alphaamylase activity in the sprouted oats. Sprouted oats exhibited much more breakage during dehulling, decreased beta-glucan concentration, and decreased beta-glucan integrity, as evaluated from the viscosity of steamed groat flour slurries. We suggest that the increased breakage was a result of the weakening of cell walls, as evidenced by the loss of beta-glucan concentration and integrity.