| Abstract: | The levels of hydrolytic and oxidative rancidity have been estimated in husked and naked (huskless) oat varieties stored under different conditions, viz. (i) varying moisture content, (ii) varying oxygen availability, (iii) after bruising, and (iv) after drying at different temperatures. Hydrolytic rancidity increased at higher moisture contents and with storage period but generally the level in naked oats only exceeded that of husked oats if the grain was severely bruised. No oxidative rancidity was detected in husked or naked oats under any of the treatments used. |
