Varietal variations of oil and fatty acids in rapeseed mustard

Abstract

The present paper deals with the study of variations of oil and fatty acids in mustard. The oil content of seed samples of different of different mustard varieties has been found to show a wide variation between 30.00% to 39.00%. PC-5 variety of seed has been found to have the maximum content of oil i.e. 39.26% The major component of fatty acid Erucic acid is varied 35.00% to 60.70%.PC-5 variety is at the top with the 60.20% value of Erucic Acid.