Physiological Responses of Men and Women to Barley and Oat Extracts (Nu‐trimX). II. Comparison of Glucose and Insulin Responses

This study was designed to compare the glucose, insulin, and glucagon responses to consumption of high‐soluble β‐glucan compounds from oats and barley. After an initial medical evaluation that included blood and urine testing, 11 men and 11 women, nondiabetics, 35–57 years, were selected. Subjects consumed a controlled diet for three days. On the third day of five successive periods, subjects consumed 1 g/kg of body weight of carbohydrate as glucose or 0.66 g/kg of body weight pudding (predominantly sucrose) and 0.33 g/kg of body weight as oat bran, barley flour, oat or barley extract (Nu‐trimX) in a Latin square design. Order of treatment was randomly assigned. Glycemic responses were calculated using the trapezoid method. Data were analyzed using mixed procedure analysis of variance program. Glucose responses to oats, barley, and both extracts, and areas under the curve were significantly lower than responses to the glucose solution (P < 0.0001). Insulin responses for the barley extract were lowest and were significantly lower than for glucose solution. Oat and barley extracts retain the beneficial effects of the grains from which they are extracted. High‐soluble fiber barley is more effective than standard oats. Oat and barley carbohydrate‐based fat substitutes can provide a useful addition to menus to control plasma glucose responses.     

Effects of LAB Fermentation on Physical Properties of Oat Flour and Its Suitability for Noodle Making

Flour was obtained from oats fermented with lactic acid bacteria (LAB) to study the effect of fermentation on the physical properties and the suitability of fermented oats for use in starch noodle production. The results showed that fermented samples had a significantly lower pH than control samples. Gel strength and amylose content initially increased and then decreased (P < 0.05) with fermentation time. The peak viscosity, breakdown, final viscosity, and setback value decreased with fermentation time. Fermented noodles showed a higher hardness and springiness. In particular, Lactobacillus plantarum (LP) induced the highest springiness, cohesiveness, gumminess, chewiness, and resilience over 12 hr of fermentation. The cooking quality evaluation indicated that fermentation improved the quality of oat starch noodles. Fermented oats resulted in noodles with low cooking loss and higher cooking weight compared to noodles made from fresh flour. The use of LP for 12 hr of fermentation time yielded noodles of the best quality.     

Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight

Oat β‐glucan enriched extruded cereals with molecular weights (MWs) ranging from 2,180,000 to 326,000 were produced. Test meals composed of 31 g of available carbohydrate, 8.3–8.7 grams of β‐glucan, and milk were administered to subjects and their postprandial blood glucose levels monitored for 2 hr. White bread plus milk and a control wheat bran cereal plus milk were administered, and white bread alone served as a reference food for estimation of glycemic index (GI) of the cereals, after adjusting for the effect of adding milk to white bread. Both oat bran and wheat bran cereals significantly reduced peak blood glucose rise (PBGR) and area under the curve (AUC) versus white bread alone or white bread plus milk. There was a significant inverse relationship between AUC and log₁₀[weight average MW] (r² = 0.96, P = 0.0192). There was a significant inverse relationship between PBGR and log₁₀[viscosity] of in vitro extracts from all cereals, including the wheat control (r² = 0.96, P = 0.0031). However, no significant differences in glycemic responses among the oat bran cereals were found with pairwise comparisons. All cereals were low GI (<55) and were significantly lower than white bread alone or white bread plus milk. Among the oat bran cereals, palatability was positively correlated with MW (r² = 0.98, P = 0.0110).     

Der Mangan-Gehalt von Getreide,Mais und Rüben als Anzeiger der Bodenversauerung

Manganese content of cereals, maize and beet as indicator of soil acidity Soil and plant samples with and without growth depressions were taken from 479 agricultural fields (sand - loam) in the former GDR and analysed for pH and Mn and Mg respectively. Depressions in growth accompanied with symptoms of Mn excess and sometimes also of Mg deficiency were observed for barley, wheat, oats, maize and beets at soil pH < 4, 7, for rye at pH < 4, 1 - 4, 4. Soil pH correlated highly negatively with the Mn concentration of plants in early growth stages. Thus toxicity levels of Mn concentration in young plants could be derived. Mn concentrations > 140 mg/kg dry matter in spring barley, > 150 mg/kg in winter barley, > 160 mg/kg in wheat, > 200 mg/kg in rye, > 300 mg/kg in oats, > 350 mg/kg in maize and > 800 mg/kg in beet indicate growth depressions because of soil acidity. In the case of simultaneous Mg deficiency these Mn values are lower for oats and rye.     

Relationships of Selected Physical,Chemical, and Sensory Parameters in Oat Grain,Rolled Oats,and Cooked Oatmeal—A Three‐Year Study with Eight Cultivars

Eight Scandinavian oat cultivars were studied as grains, groats before and after kiln drying, rolled oats, and oatmeal for 62 physical, chemical, and sensory parameters over three consecutive crop years. The objectives were to study cultivar and year differences, and the relationships between parameters to find out the cultivars most suitable for rolled oats production and to understand how grain parameters are reflected on groat, rolled oat, and oatmeal characteristics. The cultivars and crop years differed (P < 0.05) in most of the parameters. In addition, many groat, rolled oats, and oatmeal variables showed a significant year by crop interaction. Several grain variables were significantly interrelated but only two, moisture and amount of dark and damaged grains, had a strong correlation (r > 0.70) to rolled oat parameters, the former correlating negatively to crude fat and the latter positively with maximum viscosity value. However, some weaker (r < 0.70) negative associations were found such as those between kernel size value and β‐glucan content and water binding capacity of rolled oats. In general, the variables analyzed at different processing stages correlated strongly, indicating good retention of groat properties during processing. Various associations were found between the physicochemical parameters of rolled oats and sensory properties of oatmeal. In principal component analysis, factor 1 mostly represented rolled oat parameters such as crude fat, color values L and a, and oatmeal parameters such as toasted aromatics, coarseness, and size of swollen particles. Factor 2 represented properties that pertain to structure and water and rolled oats interactions. The cultivars were also grouped according to these properties. The results suggest that the rolled oat process deserves optimization on a cultivar basis, particularly when specific product properties such as good water binding capacity are required.     

Effect of Barley β-Glucan in Durum Wheat Pasta on Human Glycemic Response

High-fiber, high-carbohydrate diets, including foods with low glycemic index, have been associated with prevention and treatment of diseases such as coronary heart disease and diabetes. β-glucan, a soluble, viscous polymer found in oat and barley endosperm cell wall, was incorporated into pasta test meals. Five fasted adult subjects were fed test meals of a barley and durum wheat blend pasta containing 100 g of available carbohydrate, 30 g of total dietary fiber (TDF) and 12 g of β-glucan, or an all durum wheat pasta containing the same amount of available carbohydrate, 5 g of TDF, and negligible β-glucan. The β-glucan and durum wheat pasta resulted in a lower glycemic response as measured by average total area and maximum increment of the blood glucose curves. Lower insulin response to the β-glucan and durum wheat pasta was also indicated by lower average area and increment characteristics of the insulin curves. Barley β-glucans may be an economical and palatable ingredient for processed food products formulated to modify glycemic and insulin response.     

Preparation and Characterization of Films Using Barley and Oat β‐Glucan Extracts

Films for potential food use were prepared from aqueous solutions of β‐glucan extracted from hulled barley, hull‐less barley, and oats. The extracts (75.2–79.3% β‐glucan) also contained proteins, fat, and ash. Glycerol was used as a plasticizer. The films were translucent, smooth, and homogeneous in structure on both sides. Water vapor permeability of films prepared from 4% solutions of β‐glucan extracts were higher than those from 2% solutions, despite similar values for water vapor transmission rate. Mechanical properties were influenced by both β‐glucan source and concentration. The oat β‐glucan films showed higher tensile strength and water solubility, and lower color, opacity, and deformation values than those of barley. Films prepared from hull‐less barley cv. HLB233 remained intact upon immersion in water for 24 hr.     

Effect of Oat Hull Fiber on Human Colonic Function and Serum Lipids

Oat hull fiber is an insoluble source of dietary fiber, derived from the outermost layer of the oat grain. The effect of oat hull fiber on colonic function and serum lipids was investigated by conducting a controlled study on 10 healthy males, aged 20–37, who ate, for two three-week periods, a controlled low fiber diet (13.1 g of nonstarch polysaccharide [NSP]/day), and the same diet with 25 g of oat hull fiber per day incorporated into foods, providing 17 g of NSP/day. Fecal weight increased from 113 ± 10.4 to 155 ± 10.8 g/day (P < 0.001) with no change in transit time or serum lipids. Fermentation of oat hull fiber was studied by analysis of feces for NSP. Excretion of NSP increased from 2.0 g/day excreted to 19.7 g/day, indicating that no degradation had occurred. Oat hull fiber is therefore resistant to fermentation in the human colon, has no effect on serum lipids, and provides no energy to the body     

Fermentability of Oat and Wheat Fractions Enriched in β‐Glucan Using Human Fecal Inoculation

Fermentation by human fecal bacteria of fractions of wheat bran prepared by preprocessing technology were examined and compared with a β‐glucan‐rich oat bran and a purified β‐glucan (OG). The wheat fractions were essentially a beeswing bran (WBA), mainly insoluble dietary fiber, and an aleurone‐rich fraction (WBB) containing more soluble fiber and some β‐glucan (2.7%). The oat bran (OB) had more endosperm and was very rich in β‐glucan (21.8%). Predigestion of WBB and OB to mimic the upper gastrointestinal (GI) tract gave digested wheat bran fraction B (WBBD) and digested oat bran (OBD), respectively. These predigested fractions were fermented in a batch technique using fresh human feces under anaerobic conditions. Changes in pH, total gas and hydrogen production, short chain fatty acids (SCFA), and both soluble and insoluble β‐glucan and other polysaccharide components, as determined from analysis of monosaccharide residues, were monitored. Fractions showed increasing fermentation in the order WBA < WBBD < OBD < OG. Variations in SCFA production indicated that microbial growth and metabolism were different for each substrate. Polysaccharide present in the supernatant of the digests had disappeared after 4 hr of fermentation. Fermentability of oat and wheat β‐glucan reflected solubility differences, and both sources of β‐glucan were completely fermented in 24 hr. Although the overall patterns of fermentation indicated the relative amounts of soluble and insoluble fiber, the anatomical origin of the tissues played a major role, presumably related to the degree of lignification and other association with noncarbohydrate components.     

Effect of Kiln Drying on Falling Number of Oats

The suitability of the falling number method for oats was studied using samples of oat groats, oat bran, oat endosperm flour, and rolled oats. Sample sizes of 4.5–8 g were tested. The results showed that a standard 7‐g sample falling number determination would be suitable for oats, the falling number of samples varying from 328 to 721 sec. Due to high gelatinization temperature of oat starch, falling number values <300 sec showed greater variation than those >300 sec. Oat groat samples from two separate kiln drying processes showed that kiln drying increased the falling number values by 30–89%. The falling number determination is a potential tool for estimating the adequacy of kiln drying of oats. However, further modifications of the method should be developed to better consider the pasting properties of oat starch.     

Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus , Lactobacillus johnsonii , and Lactobacillus reuteri

The aim of this study was to improve the bioavailability of the dietary phenolic acids in flours from whole grain barley and oat groat following fermentation with lactic acid bacteria (LAB) exhibiting high feruloyl esterase activity (FAE). The highest increase of free phenolic acids was observed after fermentation with three probiotic strains, Lactobacillus johnsonii LA1, Lactobacillus reuteri SD2112, and Lactobacillus acidophilus LA-5, with maximum increases from 2.55 to 69.91 μg g(-1) DM and from 4.13 to 109.42 μg g(-1) DM in whole grain barley and oat groat, respectively. Interestingly, higher amounts of bound phenolic acids were detected after both water treatment and LAB fermentation in whole grain barley, indicating higher bioaccessibility, whereas some decrease was detected in oat groat. To conclude, cereal fermentation with specific probiotic strains can lead to significant increase of free phenolic acids, thereby improving their bioavailability.     

Association of Barley Kernel Hardness with Physical Grain Traits and Food Processing Parameters

Kernel hardness is not a well‐characterized food quality trait in barley. Unlike wheat, not much is known about the effect of barley kernel hardness on food processing. Ten barley genotypes differing in single kernel characterization system hardness index (SKCS‐HI) (30.1–91.2) of dehulled kernels were used to determine the association of barley HI with other physical grain traits and food processing parameters. Thousand kernel weight (TKW) values of 10 genotypes were 29.7–38.1 g. Values for bulk density of grains were 721.1–758.9 kg/m³. Crease width and depth values were 0.9–1.3 mm and 0.4–0.7 mm, respectively. Barley HI showed no significant association with TKW, bulk density, or kernel crease dimensions. Kernel loss due to pearling after 325 sec of abrasion was 28.8–38.4% and showed significant negative correlation with HI (r = –0.87, P < 0.01). Proportion of barley flour particles >106 μm had values of 34.5–42.0%, and starch damage values were 1.8–4.5% among those 10 barley genotypes. HI showed significant positive correlations with both proportion of barley flour particles >106 μm (r = 0.93, P < 0.01) and starch damage (r = 0.93, P < 0.01). Water imbibition of barley kernels and cooked kernel hardness did not show significant correlation with HI.     

Total Phenolics and Antioxidant Potential in Plasma and Urine of Humans After Consumption of Wheat Bran

The protective effects of whole grain cereals against heart disease and certain cancers may be due, at least partly, to the antioxidant effects of phenolics concentrated in the bran. However, it is unclear to what extent these phenolics are absorbed, and whether these phenolics exert significant physiological antioxidant effects. Thus, this study aimed to compare total phenolics (TP) and antioxidant potential (AOP) in the plasma and urine of humans following consumption of a single meal of unprocessed wheat bran or a refined cereal (ground white rice). Using a randomized cross‐over design, 17 adults consumed ≈93 g of wheat bran or ground rice after an overnight fast. Baseline and postmeal plasma and urine samples were analyzed for TP (Folin‐Ciocalteu method) and AOP (FRAP method). Compared with ground rice, wheat bran gave significantly (P < 0.05) higher plasma TP at 1 hr, and significantly (P < 0.001) higher plasma AOP from 0.5 to 3 hr. Furthermore, compared with ground rice, wheat bran led to consistently higher TP and AOP in urine, and these differences were significant (P < 0.05) at 2 hr. Comparisons with data from a range of other phenolic‐rich foods indicated that wheat bran phenolics are relatively well absorbed and may enhance antioxidant status.     

Assessment of distribution and diversity of <Emphasis Type="Italic">Avena</Emphasis><Emphasis Type="Italic"> sterilis</Emphasis> L. and <Emphasis Type="Italic">Avena fatua</Emphasis> L. in cereal crops of Greece based on a 3-year survey and selected morphological traits

Under the view of species genetic erosion and the need of better crops, wild species could become important germplasm sources for breeding. At present, several wild Avena species are used as donors of valuable characters in oat breeding. In this study, wild oat distribution and diversity in wheat, barley and oat fields of Greece was examined by means of a 3-year survey in some typical cereal producing regions in the central part of the country. Greenhouse experiments were also conducted in order to compare seedlings grown from wild oat accessions of these regions under the same conditions. A total of 151 fields were surveyed and 158 accessions of wild oats were studied in terms of some morphological traits. The occurrence and distribution of A. sterilis was very high, while a noticeable and first-time analytically reported presence of A. fatua was evident in some of the surveyed wheat fields. The high diversity of wild oat was furthermore indicated by means of the pot experiments. The high degree of phenotypic variation in A. sterilis could be attributed to the earlier introduction of this species in the sampling area, compared to A. fatua. Wild oat distribution and diversity in a region seems crucial for the cereal production and is an important parameter which must be considered in evaluating efficacy of weed control strategies, while genes controlling these characters could be potentially used to improve cultivated forms of oats or other cereals.     

Digestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation

In vitro fermentabilities of the oat flour digestion residues (ODR) from two commercial oat lines with 4.7 and 5.3% beta-glucan and from two high-beta-glucan experimental lines with 7.6 and 8.1% beta-glucan were evaluated and compared with fermentations of lactulose, purified oat beta-glucan (POBG), and purified oat starch (POS). Substrates were fermented by using an in vitro batch fermentation system under anaerobic conditions for 24 h. The progress of the fermentation was studied by following the change in pH of the fermentation medium, production of short-chain fatty acids (SCFA) and gases, and consumption of carbohydrates. The substrate from the flour with the greatest amount of beta-glucan tended to have the greatest pH decline and the greatest total SCFA production. A significant correlation occurred between gas production and SCFA formation (R 2 = 0.89-0.99). Acetate was produced in the greatest amounts by all of the substrates except POBG, by which butyrate was produced in the greatest amount. More propionate and butyrate, but less acetate, were produced from high-beta-glucan ODR. With the given fermentation conditions, >80% of the total carbohydrate was depleted by the bacteria after 24 h. Glucose was the most rapidly consumed carbohydrate among other available monosaccharides in the fermentation medium. Overall, the high-beta-glucan experimental lines provided the best conditions for optimal in vitro gut fermentations.     

Comparisons among cultivars of wheat,hulless and hulled oats: Dry matter,N and P accumulation and partitioning as affected by N supply

A better understanding of the impact of fertilizer nitrogen (N) on biomass and N accumulation, and their partitioning into different plant components is needed to optimize crop yield and quality. A field experiment with spring wheat (Triticum aestivum), hulless (Avena nuda), and hulled (Avena sativa) oats was conducted for 3 years in Ottawa, ON, Canada, to determine the crop responses to N addition (0, 75, and 150 kg N ha^–1). Biomass, N, and phosphorus (P) accumulation and partitioning into different plant components were examined during the growth season. Lodging score was determined for all crops when it occurred and again at harvest. During the growth season, both hulless and hulled oats and the wheat cultivar showed almost similar patterns of N and P accumulation with maximum contents at late grain filling or at harvest. Plant N concentration was up to 60 g kg^–1 during the seedling stage, decreased gradually with advancing growth stages, and was lowest at harvest. Nitrogen treatments significantly increased plant N and P contents. At heading stage, N treatments enhanced dry matter (24%–45%), N (35%–135%), and P (27%–45%) contents in plant components (i.e., culm, leaf, and head), but also enhanced crop lodging, especially in oats. Both hulled and hulless oats had higher total plant N (5%–35%), N : P ratio, and dry‐matter content in leaf (6%–43%) and head (0%–129%) along with higher P (up to 27%) in culm than the wheat cultivar. The wheat cultivar accumulated greater dry matter and higher N content in kernels than both hulled and hulless oats at harvest. Both hulled and hulless oat cultivars exhibited similar lodging susceptibility to N addition (75 or 150 kg N ha^–1), produced lower dry weight and lower kernel N, and hence lower grain yield than the wheat cultivar. The larger vegetative dry‐matter accumulation at heading coupled with higher P content in culms under high‐N‐supply conditions may be related to severe lodging in oat cultivars.     

Intestinal Contents Supernatant Viscosity of Rats Fed Oat-Based Muffins and Cereal Products

The intestinal contents viscosities of oat-based breakfast cereals and muffins were examined. Male Sprague-Dawley rats were adapted for four days to a semipurified diet (AIN-76A). Following an overnight fast, the animals were meal-fed 5 g of either the AIN-76A diet (containing 5% cellulose), the AIN-76A diet containing 2% guar gum, whole-grain oat flour, one of five cereals (corn flakes, cooked oatmeal, uncooked oatmeal, cooked oat bran, or Cheerios), or one of two types of muffins (containing whole-grain oat flour or oatmeal). Two hours after presentation of the meal, the animals were killed, the small intestines removed, and the contents collected. The contents were centrifuged, and the viscosity values of the undiluted supernatants were determined. The supernatant viscosity from rats fed the AIN-76A diet was negligible (<5 mPa·sec), whereas that from rats fed guar gum was high (396 ± 117 mPa·sec). Of the cereals fed, corn flakes resulted in the lowest viscosity (<5 mPa·sec). However, all oat-based cereals resulted in high intestinal contents supernatant viscosity levels (cooked oatmeal 368 ± 128, uncooked oatmeal 307 ± 107, cooked oat bran 301 ± 85, Cheerios 199 ± 58, mPa·sec) with no statistically significant differences. The intestinal contents viscosity values for the whole-grain oat flour muffin and oatmeal muffin were 233 ± 52 and 111 ± 26 mPa·sec, respectively, a statistically significant difference (P < 0.05). This suggests that the form of the oat within a food may influence the degree of viscosity produced within the small intestine after that food is consumed.     

Effect of Lactic Acid Bacteria on Properties of Gluten-Free Sourdoughs,Batters, and Quality and Ultrastructure of Gluten-Free Bread

The objective of this study was to test whether sourdough could improve quality and delay staling of gluten-free (GF) bread. Three strains of lactic acid bacteria used were Lactobacillus plantarum 2115KW, L. plantarum FST 1.11, and L. sanfranciscensis TMW 1.52, and these were subsequently compared with nonacidified control and chemically acidified sourdoughs, batters, and GF breads. Bread characteristics such as pH, total titratable acidity, and crumb hardness (five-day storage) were evaluated. Extrusion (texture analyzer) measurements showed that the sourdoughs became significantly softer during 24 hr of fermentation (P < 0.001). Both LP 2115KW and LP FST 1.11 strains grew better and produced more acid than LS 1.52. Confocal laser-scanning microscopy also revealed a breakdown in the structure of the sourdoughs over time. Crumb hardness increased significantly for all breads (P < 0.05). After five days of storage, two strains yielded significantly softer bread than the nonacidified control (P < 0.05). This was in distinct contrast to the chemically acidified control that at day 5 was significantly firmer than all other breads (P < 0.05). It was concluded that sourdough improves the delay in staling of GF bread, although the positive effects were smaller than those found in wheat bread.     

Structure and Functionality of Barley Starches

Amylose contents of prime starches from nonwaxy and high-amylose barley, determined by colorimetric method, were 24.6 and 48.7%, respectively, whereas waxy starch contained only a trace (0.04%) of amylose. There was little difference in isoamylase-debranched amylopectin between nonwaxy and high-amylose barley, whereas amylopectin from waxy barley had a significantly higher percentage of fraction with degree of polymerization < 15 (45%). The X-ray diffraction pattern of waxy starch differed from nonwaxy and high-amylose starches. Waxy starch had sharper peaks at 0.58, 0.51, 0.49, and 0.38 nm than nonwaxy and high-amylose starches. The d-spacing at 0.44 nm, characterizing the amylose-lipids complex, was most evident for high-amylose starch and was not observed in waxy starch. Differential scanning calorimetry (DSC) thermograms of prime starch from nonwaxy and high-amylose barley exhibited two prominent transition peaks: the first was >60°C and corresponded to starch gelatinization; the second was >100°C and corresponded to the amylose-lipid complex. Starch from waxy barley had only one endothermic gelatinization peak of amylopectin with an enthalpy value of 16.0 J/g. The retrogradation of gelatinized starch of three types of barley stored at 4°C showed that amylopectin recrystallization rates of nonwaxy and high-amylose barley were comparable when recrystallization enthalpy was calculated based on the percentage of amylopectin. No amylopectin recrystallization peak was observed in waxy barley. Storage time had a strong influence on recrystallization of amylopectin. The enthalpy value for nonwaxy barley increased from 1.93 J/g after 24 hr of storage to 3.74 J/g after 120 hr. When gel was rescanned every 24 hr, a significant decrease in enthalpy was recorded. A highly statistically significant correlation (r = 0.991) between DSC values of retrograded starch of nonwaxy barley and gel hardness was obtained. The correlation between starch enthalpy value and gel hardness of starch concentrate indicates that gel texture is due mainly to its starch structure and functionality. The relationship between the properties of starch and starch concentrate may favor the application of barley starch concentrate without the necessity of using the wet fractionation process.     

Nitrogen effects on yield,beta‐glucan content,and other quality factors of oat and waxy hulless barley

Abstract

Oat (Avena sativa L.) and waxy hulless barley (Hordeum vulgare L.) are important sources of water soluble plant fiber (ß‐glucan) needed in human diets to lower serum cholesterol. Recent studies have shown grain ß‐glucan content is influenced by soil type and environment, however, nitrogen (N) response data for oat and waxy hulless barley are lacking. In this study, we evaluated N effects on grain ß‐glucan content and yield; grain yield, protein content, and test weight; and total dry matter production and N utilization of oat and waxy hulless barley. Rates of applied N were 0, 34, 67, and 101 kg N/ha at three field environments in central Montana during 1989 and 1990. Nitrogen increased all variables except test weight and ß‐glucan content. Waxy hulless barley grain yields fluctuated from 0.82 to 4.11 Mg/ha, ß‐glucan content from 62 to 76 g/kg, and ß‐glucan yields from 51 to 354 kg/ha. Oat yields ranged from 0.85 to 3.83 Mg/ha, ß‐glucan content from 37 to 51 g/kg, and ß‐glucan yields from 35 to 178 kg/ha. Oat ß‐glucan content was positively related to grain protein content, and waxy hulless barley ß‐glucan content was positively related to test weight. ß‐glucan content appeared more related to environmental factors other than N.