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Studies On The Utilisation Of Mustard ( B. Juncea) Cake For Food/ Feed Purposes

Suma, C. (2004) Studies On The Utilisation Of Mustard ( B. Juncea) Cake For Food/ Feed Purposes. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">Mustard / rapeseed is an important oilseed. The cake after extraction of oil is left with good quality protein up to 40%. Commercially, mustard/ rapeseed is processed by crushing the whole seed without any dehulling and the cake obtained contains high amounts of antinutritional factors such as phytates, glucosinolates, phenolics and hulls. In the present study, attempts have been made to reduce the hull content in the solvent extracted cake by fraction method using physical fractionation methods (Qudramate Mill) to use as animal feed. Modification of the protein rich fraction using fungal protease to improve the functional properties and the results were compared with those of control defatted whole cake flour. Commercial mustard seeds and the Ghani pressed cake were analyzed for proximate composition and Ghani pressed cake flour showed increased protein and crude fibre contents from 24 to 32 and 11 to 14% respectively. The cake with higher amount of protein content could be used as a source of protein.</p>
Uncontrolled Keywords: Mustard Rapeseed Mustard Seed Mustard Cake B.Juncea Animal Feed Food Formulation
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/70

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