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Studies on Chemical Composition in New Genotypes of Indian Mustard (Paperback)
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Studies on Chemical Composition in New Genotypes of Indian Mustard (Paperback)
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Erucic acid and glucosinolate are the two major deterrents,
respectively of oil and seed meal in oilseed brassica. Indian
mustard oil is inferior in quality as it contains high amount of
erucic acid (28.0-53.0%) and linolenic acid (8.5-22.7%) although it
also contains linoleic (12.0-21.0%) and oleic acid (10.0-24.0%)
which is nutritionally good. High erucic acid rapeseed oil (eg.
Brassica campestris var. yellow sarson) is a preferred cooking
medium for its pungency especially in the preparation of pickles,
vegetables and fish items etc. in eastern India. Glucosinolates
stay in the seed meal after extraction of oil and are broken down
by the enzyme myrosinase into bitter tasting, toxic and goitrogenic
compounds reducing the nutritive value and palatability of the meal
and inhibit functioning of the thyroid gland of live-stocks. Now a
days, the emphasis is to develop "double low" low erucic acid (
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