Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

Abstract

As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 80.33% and 77.43%, respectively. The proteins were extracted at different pH and maximum proteins (89.13% of 38.17% and 87.76% of 28.80% respectively) isolated from black and yellow mustard cakes at pH 12. The purity of isolated proteins of black and yellow mustard cakes was 89.83% and 91.12% respectively and their pepsin digestibility was 89.67% and 90.17% respectively which assigned the absence of antinutritional compounds. It was found that essential amino acids isoleucine, lysine, methionine, threonine and tryptophan and non essential amino acids arginine and tyrosine were present in greater concentration in black mustard cake protein whereas other amino acids were higher in yellow mustard cake protein.

Physicochemical characters of oilseeds from selected mustard genotypes

“…Significantly highest amount of nitrogen content was obtained from BARI Sarisha-15 (4.48%), the lowest amount of nitrogen content found in BARI Sarisha-17 (3.67%) ( Table-6). The present studies values are more or less similar with the reported values of Sarker et al, (2015), Sosulki et al, (1991), Chowdhury et al, (2010), and Mirza et al (1998).…”

“…Magnesium content of different varieties was ranged from 0.64% to 0.740%. The present investigations were supported by reported value of Sarker et al, (2015), Sengupta et al, (2003), Chowdhury et al,(2015), Bachheti et al, (2012), Josefson (1988), and Pathak et al, (1973).…”

“…The lowest amount of calcium content was obtained from BARI Sarisha-17 (1.10%). The present investigations were supported by reported value of Sarker et al, (2015), Sengupta et al, (2003), Chowdhury et al, (2015), Bachheti et al, (2012), Josefson (1988), and Pathak et al, (1973. Sengupta et al, (2003) and Bachheti et al, (2012), reported that mustard contains 492.1 mg and 490 mg calcium respectively, while Josefson (1988) stated that mustard contain 0.7% Ca.…”

“…BARI Sarisha-16 contained the highest amount of ash (14.20%) followed by BARI Sarisha-17 (12.50%) and BARI Sarisha-15 (11.90%). Our studies values of mustard varieties were significantly higher than the reported value of Sarker et al, (2015), Abul-Fadl et al, (2011), Sosulski et al, (1991 and Kaul et al, (1986).…”

“…The results of the moisture content were significantly lower than Sarker et al, (2015), Mahmud et al, (2012), BARI annual report (1987. According to Sarker et al, (2015) moisture content of mustard cakes were 9.20 ± 0.5%; and the moisture content 8.3 ± 0.2% reported in literature by Mahmud et al, (2012). Figure in a column followed by a common letter do not differ significantly at 5% level by DMRT Fig.1.…”