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dc.contributor.authorSehwag, Sneha-
dc.contributor.authorDas, Madhusweta-
dc.identifier.issn0975-1068 (Online); 0972-5938 (Print)-
dc.description.abstractEdible oil consumption in India has nearly doubled to reach 13.4 kg (2010 – 2011) per capita in the last five years, and the value is expected to grow further to 24 kg by 2020. Traditionally, mustard oil is popular edible oil in certain regions of India; its consumption accounts 18% of the total oil need of the country. Due to balanced amount of monounsaturated and polyunsaturated fatty acids, doctors and consumers are inkling towards incorporation of mustard oil in domestic cooking. In recent past, mustard accounted for 26% of total oilseeds produced in India, and the production is expected to rise. The cake/meal, i.e. the residue/by-product obtained after extraction of oil is, therefore, anticipated to increase proportionately. Mustard cake is a rich source of protein, but contains some anti-nutritional factors also. Several research papers, patents and assessment reports are available on mustard oil including the utilization of the cake, viz. for agriculture, animal livestock and as a proteinaceous resource for human consumption. This overview is an attempt to integrate the above information on a common platform.en_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. Cl.8: A23L 1/225en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJTK Vol.14(2) [April 2015]en_US
dc.subjectMustard seeden_US
dc.subjectMustard cakeen_US
dc.subjectMustard oilen_US
dc.subjectUtilization of mustard cakeen_US
dc.titleA brief overview: Present status on utilization of mustard oil and cakeen_US
Appears in Collections:IJTK Vol.14(2) [April 2015]

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