Over the last two decades the field of Intelligent Systems delivered to human kind significant achievements, while also facing major transformations. 20 years ago, automation and knowledge-based AI were still the dominant paradigms fueling the efforts of both researchers and practitioners. Later, 10 years ago, statistical machine intelligence was on the rise, heavily supported by the digital computing, and led to the unprecedented advances in and dependence on digital technology. However, the resultant intelligent systems remained designer-based endeavors and thus, were limited in their true learning and development abilities. Today, the challenge is to have in place intelligent systems that can develop themselves on behalf of their creators, and gain abilities with no or limited supervision in the tasks they are meant to perform. Cognitive development systems, and the supporting cognitive computing are on the rise today, promising yet other significant achievements for the future of human kind. This book captures this unprecedented evolution of the field of intelligent systems, presenting a compilation of studies that covers all research directions in the field over the last two decades, offering to the reader a broad view over the field, while providing a solid foundation from which outstanding new ideas may emerge.

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 (