The　physicochemical　properties　of　native　and　germinated　oat　seeds　cultivated　in　China　and　their　correlations　were　investigated.　The　growth　curve　during　germination　of　oat　seeds　was　described.　The　malt　yield　was　84%　at　the　end　of　malting.　The　losses　by　removing　of　shoots　and　rootlets　were　the　major　cause　of　the　total　dry　matter　losses　in　the　last　24　h　of　germination.　With　total　starch　enzymes　activities　increasing　continuously,　the　starch　content　decreased　considerably　from　60%　to　20%,　and　the　reducing　and　soluble　sugars　contents　increased.　Oat　seed　kernel　protein　increased　slightly,　but　the　lysine　content　increased　almost　30%　at　the　end　of　germination.　The　phytic　acid　content　declined　from　0.35%　to　0.11%　during　germination.　There　is　a　significant　correlation　among　compositions　including　starch,　protein,　free　and　reducing　sugars,　free　amino　acid,　and　phytic　acid.　A　close　correlation　also　was　found　between　the　colour　of　malt　flour　dried　at　50　degrees　C　and　the　length　of　shoots　and　rootlets.　The　results　suggest　that　oats　grown　in　China　are　a　good　food　material　and　that　germination　can　improve　their　nutritional　properties.　(C)　2009　Elsevier　Ltd.　All　rights　reserved.