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AMB Express

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.
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