Abstract
Mustard ( Sinapis alba) seed has an advantageous chemical composition such as its protein content and fairly well-balanced amino acid composition, rich in dietary fibre and natural antioxidants. In addition to its nutritional value, mustard seed flour offers rather unique functional properties; therefore it could be taken into consideration as potential component of many food products. The limiting factor of use of mustard seed in human food applications or animal feed formulation has been its typical spicy flavour and the presence of a significant amount of erucic acid. A mild and low energy cost heat treatment was elaborated and patented for heat inactivation of myrosinase enzyme, so the characteristic, pungent flavour was eliminated by radio frequency heat treatment. Chemical and colloid-chemical properties of traditional varieties and a low erucic acid content mustard genotype were compared in this experiment. This new genotype showed the same chemical composition as the traditional varieties except of its advantageous fatty acid composition. This genotype is recommended for human consumption and animal feeding.
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