Effect Of Different Genotype Of Oilseed On Physico-chemical Characteristics

Abstract

In order to evaluate the physicochemical characteristics of oilseeds. three varieties of mustard and three varieties of groundnut seed were collected and studied their seed weight, moisture. ash. carbohydrates, protein, fat, total energy and minerals composition. Among the varieties the highest grain weight was found in BARI Chenahadarn-7 (I 27.90g) and the lowest thousand grain weight was found in BARI Sarisha-15 (3.173g). The highest moisture content was observed from BARI Sarisha 15 (4.52%): whereas the lowest moisture content was found in BARI Chenabadam-7 (3.70%). The variety BARI Chenabadam-9 contained significantly highest amount of oil (49.51%) whereas the variety I3ARI Sarisha-16 contained lowest amount of oil (40.95%). BARI Sarisha-16 contained highest amount of ash (14.20%). Significantly highest amount of protein was obtained from BARI Chenabadam-8 (34.50%) and the lowest amount niprotein obtained from BARI Sarisha-17 (22.57%). BARI Sarisha-17 contained highest amount of carbohydrate (18.85%). whereas BARI Chenahadani-8 contained the lowest amount of carbohydrate-S (2.55%). BARI Chenabadam-9 contained highest amount of Ca (2.58%) and Cu (14.04%).BARI Sarisha-16 contained highest amount of Zn (66.80%). Highest amount of Fe contained BARI Sarisha-15 (170.260%). Mustard varieties contained erucic acid (51.35-50.67%), whereas groundnut varieties contained no erucic acid. 1 -lighest amount of total saturated thtty (ISFA) acid obtained from BARI Chenabadani-17 (16.65%) and the lowest amount obtained from BARI Sarisha-17 (8.27%). BARI Chenabadani-9 contained highest amount of total unsaturated fatty acid (TIJSFA) (94.21%), whereas BARI Chenahadam-8 contained lowest amount (83.43%). Highest saponification value found in BARI Chenabadam-8 (183.4) and lowest saponification value was found in BARI Sarisha-15 (157.6). The result of the reviewed work confirms the groundnut varieties seed to be of good quality and can be used for food preparation. Ihe knowledge of this study could be utilized for various food preparation and selection for breeding purpose.