The quality of oats is affected by the variety of the oats, the type of sol, the fertilization process and the protection available to the plant.
The climatic conditions that the crop has been subjected to during the season of growing it are found to have a considerable effect on the oats quality and specifically the content of toxins and mould.
The quality shall also vary on the basis of the nuturion programmes for the crop and the final use of the grain, whether for milling or for feeding the cattle.
Excessive cooking of oats shall destroy the nutritional content and shall not leave it with the desired health quotient. However undercooking also leads to digestion problems and hence utmost care is to be taken while cooking oats.
Oats of different types need to be cooked differently and if not done so it destroys the quality of oats. Hence it is always suggested that oats is cooked by simmering with cold water.
The oats to water ratio should be ideally 2:1 unless the kind of oats is unique and mentions so. Some oats require more water and time for cooking. Hence on the whole the water required for cooking and the time for cooking is to be studied well in order to not destroy the nutritional content of the grain.
Buying and Storage suggestions
Oatmeal should be stored in airtight containers just as the case with all rolled grains since they are not be exposed to moisture and this also protects the grain from vermins and ants
The bran should be stored in refrigerators since it has a very high content of oil
The oat flour should be used within 3 months of opening the pack provided it is refrigerated
The best quality oats should be chosen and stored in a dry and cool place.