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Biosynthesis of ascorbic acid in irradiated and unirradiated germinating rapeseed cultivars was studied at ambient room temperature (20-35 degrees C). Appreciable quantities of ascorbic acid (19.8-24.1 mg/100 g) were detected in the seeds and synthesis of this vitamin increased significantly (three fold) with increasing germination time depending upon rapeseed cultivars (p < 0.05). Soaking of seeds in tap water (1:2) for 24 hours resulted in the decrease of the vitamin in each case. Among the radiation treatments (0.05-0.20 kGy), maximum amounts of ascorbic acid were found in 0.10 kGy (342.1 mg/100 g dry weight) and 0.15 kGy (113.8 mg/100 g wet weight) samples after 96 hours of germination. An overall significant linear relation (r = 0.96) was observed between vitamin biosynthesis and germination time upto 96 hours in rapeseed.

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Abstract. Effect of irradiation (1 kGy), autoclaving (121°C at 103-5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in-vitro digestibility of rapeseed protein was studied. Digestibility was significantly affected by processing methods (P < 0.05). Digestibility of untreated rapeseed protein was 85.7 %. Irradiation alone and irradiation plus dry heating showed no effect on the digestibility, while irradiation plus autoclaving markedly improved (88.9 %) the digestibility. The digestibility was influenced by the time of autoclaving and dry heating. Maximum value for in-vitro digestibility was recorded for 60 min of dry heating (91.8 %). Sprouting of rapeseed exhibited a significant decrease (82.8 %) in the digestibility.