FIELD: biochemistry.
SUBSTANCE: invention relates to biochemistry, in particular, to a method of increasing concentration avenanthramides in oat grains including inducing or deepening secondary state of rest in oat grains and soaking of oat grains in secondary state of rest resulting in false malting, as well as whole oat grain with concentration of avenanthramides, which is increased as compared with non-malted grain according to specified method. Use of whole oat grains is also disclosed, which have concentration of avenanthramides increased as compared with non-malted grains according to method for making food product described above. Invention also relates to composition for making food product, nutraceutical or fodder for animals containing oat bran and oat groats without groat shells of whole oat grains with concentration of avenanthramides, which is increased as compared with non-malted grains according to method described above.
EFFECT: invention allows to increase concentration of avenanthramides in oat grains.
14 cl, 9 dwg, 12 tbl, 10 ex
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