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Table 1 Proximate composition of black mustard cake and yellow mustard cake

From: Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

Materials Moisture, % Minerals, % Acid insoluble ash, % Oil, % Crude fiber, % Crude protein, % Allylisothiocyanate %
Black mustard cake 9.20 ± 0.5 7.10 ± 0.3 1.93 ± 0.4 8.70 ± 0.8 12.17 ± 1.3 38.17 ± 1.0 0.086 ± 0.009
Yellow mustard cake 9.73 ± 0.6 5.90 ± 0.3 1.23 ± 0.3 15.67 ± 0.6 14.80 ± 0.2 28.80 ± 0.7 0.077 ± 0.003
  1. All data are the average of three replicate independent experiments and the standard deviation was calculated using one-way ANOVA.