Effect of Combination of Physical Pretreatment on Toxic Factors and Nutritional Value of Canola Meal

The aim of this study was to determine the effect of combination of soaking and heat treatment on nutritional characteristics of canola meal and certain anti nutritional factors. Canola meal was soaked in water for 12 and 24 hours (h) followed by heating at 80°C and 100°C for 30 min and 60 min respectively. Crude protein and fat content of canola meal increased significantly (P<0.05) with soaking for 24 h followed by heating at 100°C. Crude fiber content reduced with increasing soaking time and heat treatment. Glucosinolate and erucic acid content reduced significantly (P<0.05) with soaking at 24 h followed by heat treatment for 60 min irrespective of the temperature. Results of this study indicate that combination of high temperature heating (100 °C for 60 min) and soaking (24 h) may be necessary to reduce the toxic compounds and improve nutritional characteristics of canola meal.