Exploring the industrial potential of Moroccan oat varieties for functional food applications

Abstract

Morocco's oat sector is shifting from forage to food, creating demand for varieties with proven processing performance. We profiled nine Moroccan oats (four parental lines, four interspecific derivatives, and one hull-less diploid check) against the key drivers of functionality: β -glucan, hydration metrics (WAI, WSI, swelling power), interfacial metrics (foam capacity/stability, emulsion capacity/stability), and kernel geometry (thousand-kernel weight/width), using SEM to interpret microstructure. Varietal differences were pronounced and actionable. The A. sativa × A. magna derivative Hamdali showed fast wetting (low WAI), strong foaming (highest FS), and high emulsion capacity. These traits make it suitable for oat drinks and large, crack-free flakes. The A. sativa × A. murphyi descendants Al Fawze and Abtah exhibited restrained swelling (lower SP) and moderate WAI/WSI, favoring crisp snacks, biscuits, and pasta; Abtah additionally delivered high emulsion stability suitable for shelf-stable beverages. Amlal and Nezha offered balanced, steerable profiles. Linking β-glucan, hydration, and interfacial behavior to kernel traits provides a variety-to-application map for Moroccan oats. We recommend Hamdali/Niema for foamed beverages/flakes; Tissir/Soualem for porridges and thick beverages; Abtah for pasta and stable emulsions; Al Fawze for crisp snacks/biscuits.