Oats have been a valuable and nutritious crop for centuries due to their unique flavour and high content of essential nutrients. The two oat varieties used in this research are Bingo and Gniady. These two varieties are considered important oat crop varieties in Poland. Bingo stands out with its high yield potential, 1000 kernel weight, and low husk percentage, resulting in a higher yield of husk-free grains.

The Gniady oat variety represents a significant advancement as the first variety with a brown husk listed in Poland. It demonstrates robust disease resistance, particularly against powdery mildew.

Roasting is a valuable food processing technique that uniformly heating a product to enhance its digestibility, flavour, and sensory attributes. A comprehensive study was conducted to assess the impact of roasting on the quality of oat oil. The research involved a controlled roasting process in a laboratory dryer at a temperature of 160°C for 20 minutes.

The calorific value was determined using the calorimetric method. Moreover, the Soxhlet method was used to determine the oil content and gas chromatography was used to determine the fatty acid composition in the extracted oils.

Additionally, the content of free fatty acids and primary oxidation products in the oil was determined by titration method, and the oxidative stability of the oil was determined by differential pressure scanning calorimetry (PDSC).

The research results have shown that Bingo and Gniady oats contain high-quality oil, and roasting the grains results in an improvement in the overall quality of oat oil, mainly the oil's hydrolytic and oxidative stability and increases its calorific value. Also, it is crucial to identify the difference occurring due to the roasting. In the future, it is necessary to conduct additional studies to identify the physiochemical changes that occur in the oat grain after roasting using FT-IR spectroscopy.