Biochemical Analysis of Quality Parameters in Different Varieties of Indian Mustard (Brassica juncea L.) Prajapati Dhara M.*, Vyas S. R. Department of Biochemistry, College of Basic Science & Humanities, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar-385 506, India *email: prajapatidhara98@gmail.com
Online published on 15 December, 2016. Abstract An experiment was conducted at Department of Biochemistry, College of Basic Science &Humanities, S. D. Agricultural University, Sardarkrushinagar, Gujarat to study ‘the biochemical analysis of quality parameters in different varieties of Indian mustard (Brassica juncea L.)’ to evaluate biochemical characteristics and quality parameters for their nutritional quality. In this experiment ten promising varieties of mustard were studied as treatment for biochemical analysis of quality parameters i.e., total oil content (%), total protein content (%) in deoiled cake and fatty acid profile (%). Results showed that oil content of all the varieties of mustard ranged between 37 to 43 per cent; in this treatment T2 (Varuna) has recorded higher (43.02%) oil content, which remained at par with treatment T10 (SKM 815) (42.78%). The range of total crude protein content of mustard was between 38 to 43 per cent. Treatment T1 (SKM-518) has shown higher protein content (42.55%) and treatment T6 (G1M3) (41.88%) statically at par with treatment T1. In fatty acid profile of oil, the higher amount of palmitic acid content was found in T2 (Varuna) (3.05%), which found at par with T9 (GM-1). While in case of Stearic acid treatment T9 recorded higher value (4.56%) which remained at par with T8, T10, T2, T3 and T4. Top Keywords Mustard, oil content, crude protein, Fatty acid Profile of oil. Top |