In this study the proximate composition and rheological properties of oat and wheat flour were investigated. The oat flour contained considerable amounts of protein (16.92%), total carbohydrates (64.65%) ash (1.80%), crude fiber (4.92%), moisture (5.61%) and fat (6.10%). The wheat flour also contained protein (13.56%), total carbohydrates (73.51%), ash (0.6%), crude fiber (0.32%), moisture (11.35%) and fat (0.98%). Based on these results, oat flour is nutritious and has a potential for use as

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... mposite flour in food formulations. Effects of oat flour supplementation (5%, 10%, and 15% of oat flour) on nutritional properties of the composite bread were investigated. The crude fiber, fat and protein all are increased as the addition of oat flour increased. The farinograph water absorption values of the composite flour (5%, 10%, and 15% of wheat flour) were 58.3%, 59.0% and 64.2% while the dough stability values were 8.5, 5.2 and 3.4 minutes; respectively. The dough development times were also 2.4, 3.0, and 4.3 minutes and that of the farinograph quality number were 99, 65 and 58 Brabender units; respectively. According to the results of wet gluten, falling number, and sedimentation values all decreased with the increase of oat flour supplementation (p<0.05) while color grade and oil absorption increased. The loaf volume of the composite flour bread were 340.6(100% wheat flour), 323.5 (5% oat flour), 298.4(10% oat flour), 250.3 (15% oat flour) and 210.9(100% oat flour). Loaf volume was significantly decreased with increase in level of incorporation of oat flour whereas loaf weight at 5%, 10% and 15% level of oat incorporation was significantly lower as compared to 100% oat supplementation (p<0.05). Results of this research suggested that supplementation of oat flour up to 10% results in bread with acceptable qualities. Oat flakes were prepared from locally grown varieties. The major parameters (specific weight, flake thickness and moisture content) which mostly affect the quality of oat flakes were measured and [...]