Department of Animal Science, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, India
*Present address: Scientist, Division of Animal Nutrition, Central Sheep and Wool Research Institute, Avikanagar-304 501, Rajasthan, India E- mail: mktripathi@cswri.rah.nic.in Phone: 01437–28072 Fax: 1437-28163
Online published on 29 December, 2011.
Glucosinolate (GLS) content was 4.62, 5.82 and 5.65 per cent, respectively in mustard cake expeller (MCE), mustard cake deoiled (MCD) and rapeseed cake expeller (RPCE). Each type of meal was given the treatments to reduce the GLS content. The treatments were hot water extraction (meal: water 1:10), moisture and heat treatment and acid (H2SO4) treatment with 1, 2, 3, 4, 5 and 6 per cent solution raising the moisture content of mean nearly 40 per cent. Hot water extraction removed all giucosinolates (GLS) from MCE, 88.3% from MCD and 65.7% from RPCE. A dry matter loss’ was up to 23.5 per cent in water extracted cake. Heating of meal from 10 to 60 min. at 100°C did not reduce GLS significantly whereas heating in combination of moisture reduced the GLS up to 18.8%. Acid treatment was effective in decomposing the GLS content and GLS reduction ranged from 10.75 to 61.72% at 1 to 6% H2SO4. It is concluded that hot water extraction is quite effective in removing the GLS with a significant loss of DM.
Glucosinolate, Physico-chemical treatment, Rapeseed- mustard meat
