Flours and protein concentrates from eight Indian oat cultivars were compared for their proximate composition, color characteristics, and functional properties. The oat protein concentrates (OPC) were prepared by alkaline extraction followed by isoelectric precipitation at pH 5. The results so obtained revealed that oat flours had higher moisture and ash contents in the range of 6.97-8.55 % and 0.84-3.54 %, respectively in comparison to OPC which had values ranging between 3.33-6.01% and 0.84-1.86%. The hunter L* value of the flours were significantly (P<0.05) higher (79.72-87.81) than the protein concentrates (51.73-69.93). OPC had higher protein content values varying between 65.22-76.88 % than their corresponding flours (6.12-13.33%). With regard to functional properties, OPC had higher bulk density (0.745-0.947 g/ml), superior water and oil absorption, foaming capacity and emulsion properties than their counterpart flours. Several significant (P<0.05) correlations between measured properties of OPC were also observed as revealed by Pearson correlation analysis.
