The multifunctional uses of oats include forage, fodder, straw for bedding, hay, haylage, silage chaff, human food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products. The major components of oats that contribute to its function include β-glucan, protein, oil, and starch. The minor protein of oat is a prolamine, avenin. In addition there are minor components, including tocols and avenanthramides that have antioxidant properties and may contribute to human health and well being. Here we review the progress made in oats and highlight the potential and future prospects.

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A study on reaction of ten inbred lines of maize to northern leaf blight mainly caused by Exserohilum turcicum (Pass) Leonard and Suggs, was conducted under artificial epiphytotics conditions in green house. Among 10 inbred lines evaluated, three were found moderately resistant viz, NAI-113, NAI-152 and NAI-137, five lines moderately susceptible viz, NAI-123, NAI-142, NAI-143, NAI-147 and NAI-116, and the rest two, W3 and W5 inbreds were severely affected by TLB and rated as susceptible. The lines identified to possess low disease severity score against Turcicum leaf blight in the present study could be used successfully in developing genotypes having desirable level of resistance in disease endemic areas to aim for sustainable productivity.