Mustard Meal Research Articles

Mustard Meal in Dairy Rations

Consumption of 0% mustard meal and 15% soybean meal, 7.5% mustard meal and 7.5% soybean meal, or 15% mustard meal and 0% soybean meal rations did not differ in palatability studies with 10 group-fed lactating cows when the mustard meal was treated with 3% caustic soda. Order of preference was for 0, 7.5, and 15% mustard meal rations when mustard meal was untreated. Twelve lactating cows were in each of two lactation trials to compare the three rations of untreated mustard meal. Milk, milk fat, solids-not-fat, and milk protein did not differ for either trial. Protein-bound-iodine of plasma for all cows were within the normal range. Three cows were placed on each of the three rations and received a minimum of 9kg per day for 6 mo preparturition to determine goitrogenic effects. All cows give birth to normal, vigorous calves. Limited organoleptic evaluations of milk indicated that untreated mustard meal may impart a detrimental flavor to milk, but a taste panel could not differentiate between milk from cows on the three rations of treated mustard meal. Twenty-one male and 43 female Holstein calves received either 0, 10, or 20% mustard meal starter rations from birth to 3mo of age. Growth, feed consumption, or plasma protein-bound-iodine did not differ.

Collaborative Studies of Rapid Methods for the Separation of Extraneous Materials from Whole and Degerminated Corn Meal, Prepared Mustard, and Soy Flour

Abstract Rapid methods based on acid hydrolysis have been developed for the separation of extraneous material from whole and degerminated corn meal, prepared mustard, and soy flour. Collaborative results by the methods were satisfactory for mustard and corn meal, and the methods are recommended for adoption as official, first action. Recovery of extraneous material from soy flour was variable and further study is needed.

Mustard seed processing: Simple methods for following heat damage to protein meals

AbstractProcessed mustard seed contains a considerably higher content of reducing sugar than other oilseeds. During processing, the natural reducing sugar is supplmented with glucose released by enzyme hydrolysis of the thioglucoside, and this total content reaches a value of more than 3% of the defatted mustard meal. This quantity of reducing sugar in mustard seed is three times more than that in soybean meal. Consequently, the browning reaction, which degrades protein, presents a greater problem in processing oilseeds containing thioglucosides than oilseeds free of thioglucosides. In developing the processing of mustard seed, the degree of heat treatment given the protein meals had to be determined. Several indirect methods were developed for following the effects of heat treatment on protein quality. Nitrogen solubility index, optical density of aqueous extracts, and reducing sugar content correlated well with degradation of heat‐labile amino acids, such as lysine, arginine, and histidine, and gave an index of protein quality.

British Food Journal Volume 36 Issue 2 1934

34. Ground mustard seed, mustard meal, is the unbolted, ground mustard seed and conforms to the standards for mustard seed.