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.
Highlights
Oil cakes/oil meals are by-products obtained after oil extraction from the seeds
Ether extract content was high as 15.67% for yellow mustard cake than 8.70% for black mustard cake
Mustard cakes is a potential source of protein for animals and it is the first study to compare the nutritional, isolation of protein, pepsin digestibility of protein and amino acids pattern of black and yellow mustard cakes
Summary
Oil cakes/oil meals are by-products obtained after oil extraction from the seeds. Oil cakes are of two types, edible and non-edible. Edible oil cakes have a high nutritional value; especially have protein contents ranging from 15% to 50% (Ramachandran et al 2007). Black Mustard (Brassica nigra) and yellow mustard (Sinapis alba) are the third important oilseed crops in the world after soybean (Glycine max) and palm (Elaeis guineensis Jacq.) oil seed. These seeds are produced in Bangladesh in a large extent. They contain relatively high amount of protein with small amounts of anti nutritional compounds (Clandinin and Heard, 1968). Groundnut cake is a poor source of essential amino acids like lysine and methionine; but commonly
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