STUDY ON THE PHYSICO-CIWMICAL CHARACTERISTLCS OF THE OILS AND OIL CAKES OF TILE DIFFERENT RELEASED AND LINE CULTIVARS OF MUSTARD AND RAPESEED (Brassicaspp.)

Abstract

To study the physico-chemical characteristics of four released and two line cuitivarsof rapeseed (Brass/ca cainpesiris and Brass/c(i napits) and mustard (Brass/ca jzincea), an experiment was condueted.Among these released and line cuitivars, the highest grain weight was obtained from BARI Sarisha-9 X BARI Sarisha-6 (4.892g) and lowest grain weight obtained from SAL) Sarisha-2 (4.459g). in case of proximate analysis, the highest protein content and the highest carbohydrate were recorded from SAU Sarisha-2 (28.05%)and Tori-7(19.08%) respectively. The oil content of different released and line cultivarsof mustard and rapeseed varied from 3874% to 40.55%.BARI Sarisha-9 (540.3kcal/g) contained the highest amount of Gross Energy. The highest amount of calcium content (1.006%) and the highest amount of Magnesium content (0.838%) were attained from Tori-7. The highest amount of saponification vaiue(t 68.8) and the highest amount of iodine value (110.2) were recorded from Tori-7; however. the highest amount of acid value was recorded from Tori-7 X BARI Sarisha-6( 1.610). Erucic acid was in the range of 41.11 - 50.67%, olcie acid was the highest in Tori-7 contained 18.56%. while BARI Sarisha-9 containd the highest amount of the unsaturated linolcic (17.75%) and linolcnie (15.83%) acids. Moreover. palmitic acid, stearie acid and arachidic acid were also present in small amount. Substantial genetic variability exists for chemical composition and nutritional traits which could be utilized to suggest the future strategy for the nutritionist, health advisors and breeders.