scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

Physical and chemical changes in fruit of seven avocado cultivars at Mildura

1978 ◽  
Vol 29 (1) ◽  
pp. 81 ◽  
Author(s):  
BM El-Zeftawi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Seed Weight ◽  
Oil Content ◽  
Ash Content ◽  
Chemical Changes ◽  
Local Conditions ◽  
Post Harvest ◽  
Physical And Chemical

The pre- and post-harvest changes of seven different avocado cultivars were determined and evaluated as indicators of maturity. All cultivars had similar trends in their growth. These trends continued during development, accompanied by reductions in moisture and free fatty acid contents, increases in oil content, and variable changes in ash content. Decreases in moisture content during maturity were negatively correlated with oil content. A relationship was found between oil content and seed weight. It is suggested that the moisture content and/or seed weight could be used by the growers to estimate oil content and therefore the best time for picking. Oil content (Y) could be calculated from one of the following equations: Y = 0.19x – 1.57 where x is the seed weight (g); or Y = 90.87 – 0.77x, where x is the percentage of moisture in the mesocarp. Taking into account the differences between the cultivars and the limited nature of the results, and on the basis of a minimum oil content of 8% as the crude fat extract, it is suggested that under local conditions, Zutano could best be picked in May, Fuerte in July, and Hazzard in September, with other cultivars to be picked between July and September. In this way a continuous supply of avocado from May to September, and even later, could be provided.

scholarly journals Lipids Characterization and Industrial Potentials of Pumpkin Seeds (Telfairia occidentalis) and Cashew Nuts (Anacardium occidentale)

2011 ◽  
Vol 8 (4) ◽  
pp. 1986-1992 ◽  
Author(s):  
E. O. Eddy ◽  
J. A. Ukpong ◽  
E. E. Ebenso
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Physicochemical Parameters ◽  
Acid Value ◽  
Food Industries ◽  
Saponification Value ◽  
Telfairia Occidentalis ◽  
Pumpkin Seeds

Oil fromTelfaria occidentalisandAnarcardium occidentalehas been extracted and characterized. The lipid content of theTelfaria occidentalisandAnarcardium occidentaliswere 58.41% and 42.15% respectively. The physicochemical parameters ofTelfaria occidentalisandAnarcardium occidentaleseeds were; boiling point; (58.90, 62.60°C), melting point; (18.50, 21.80°C), refractive index; (1.462, 1.498), specific gravity; (0.87, 0.69) saponification value; (91.16, 92.57) iodine value; (51.52, 47.20), acid value; (0.76, 3.74) ester value; (90.40, 88.87), % free fatty acid; (.38, 1.88) and peroxide value; (11.75, 15.23) respectively. Oils from these seeds were found to exhibit the needed potentials for utilization in paint and food industries and as biofuel.

scholarly journals EFFECTS OF VARIETIES AND BLANCHING TEMPERATURES ON THE FUNCTIONAL AND NUTRITIONAL QUALITIES OF PLANTAIN FLOUR

2021 ◽  
Vol 9 (03) ◽  
pp. 424-429
Author(s):  
Patience T.K. ◽  
◽  
Nwachukwu V.C. ◽  
Inchikida B.M. ◽  
Sharinya J.T. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Crude Protein ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Emulsion Capacity ◽  
Nutritional Qualities

A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis. After washing, peeling, slicing, Blanching, Drying and Milling, for nutritional qualities, O75 has the highest moisture content of 16.3, followed by O35 that has 10.6 while P75 has the least of 3.1. For ash content O61.6 has the highest of 3.2, followed by O48.2 and O75 that has 2.0 and P55 has the least of 0.5. For crude fat O35 has the highest of 47.0 followed by O75 that has 37.5 while O61.6 and P75 has the least of 34.5. For crude protein, P55 has the highest of 10.68, followed by O48.2 and O75 with 8.58 respectively while P75 has the least of 5.08. For crude fibre O48.2 has the highest of 28.5, followed by O75 that has 14.5 while O61.6 has the least of 3.0. For carbohydrate, P75 has the highest of 48.32, followed by O61.6 that has 43.05 while O48.2 has the least of 17.62. For functional qualities, P75 has the highest bulk density of 0.8 g/ml followed by P35 that has 0.77 g/ml while O75 has the least of 0.51g/ml. For WAC P75 has the highest of 28%, followed by P55 that has 22% while O35 has the least of 10%. For OAC, P75 has the highest of 24%, followed by P35 with P35 with 20% while O35 and O61.6 with the lowest of 16% each. For foam capacity, O35 has the highest of 16.6%, followed by O75 with 12% while P55 has the least of 1.8%. For Emulsion capacity, O75 has the highest of 38.6% followed by P35 with 31.6% while O48.2 has the least of 25.73%. The ogeda flour had higher moisture content, ash content, fat, fiber. While the panbolabola flour had a higher protein, carbohydrate for the nutritional properties.

scholarly journals PENGARUH TINGKAT KEMATANGAN BUAH TERHADAP AKTIVITAS LARVASIDA DAN SIFAT FISIKO-KIMIA MINYAK KAMANDRAH (Croton tiglium L.)

2020 ◽  
Vol 17 (4) ◽  
pp. 163
Author(s):  
NOOR ROUFIQ AHMADI ◽  
DJUMALI MANGUNWIDJAJA ◽  
ONO SUPARNO ◽  
DYAH ISWANTINI P.
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Content ◽  
Chemical Properties ◽  
Free Fatty Acid Level ◽  
Acid Number ◽  
Dengue Disease ◽  
Croton Tiglium ◽  
Physico Chemical

<p>ABSTRAK</p><p>Indonesia terkenal kaya akan keanekaragaman hayati, termasukjenis tumbuhan yang mengandung bahan aktif insektisida. Tanamankamandrah (Croton tiglium L.) merupakan salah satu tanaman obat yangbanyak terdapat di wilayah Indonesia dan telah dimanfaatkan sebagaiinsektisida nabati. Penelitian ini bertujuan untuk mengetahui karakteristikfisiko-kimia minyak kamandrah pada berbagai tingkat kematangan sebagailarvasida nabati terhadap larva nyamuk demam berdarah dengue (A.aegypti). Penelitian dilakukan di Laboratorium Balai Penelitian TanamanRempah dan Aneka Tanaman Industri (Balittri) Sukabumi, Balai BesarLitbang  Pascapanen  Pertanian  Bogor,  Insektarium  LaboratoriumParasitologi dan Entomologi Kesehatan FKH IPB Bogor, dan Biofarmaka-LPPM IPB Bogor, mulai bulan Februari sampai Desember 2010. Minyakkamandrah diperoleh dengan ekstraksi menggunakan pengempa hidrolikpada suhu 65 o C dan tekanan 7,9 MPa pada buah kamandrah dengan tigatingkat kematangan yang berbeda: warna kulit buah hijau kecokelatan,cokelat kehijauan, dan cokelat penuh. Minyak yang diperoleh selanjutnyadianalisis bilangan asam, kadar asam lemak bebas, bilangan peroksida,indeks bias, berat jenis, dan nilai warna minyak, serta uji larvasidaterhadap larva nyamuk A. aegypti instar III. Penentuan nilai lethalconcentration (LC) dilakukan dengan metode probit analisis (FinneyMethod). Hasil penelitian menunjukkan bahwa berdasarkan nilai LC,rendemen, dan mutu minyaknya, buah kamandrah yang berwarna kulitcokelat penuh lebih berpotensi sebagai larvasida nabati terhadap larva A.aegypti. Rendemen minyak kamandrah 20,42% dan nilai LC 50 adalah132,67 ppm (24 jam) dan 70,08 ppm (48 jam). Minyak tersebut memilikibilangan asam 8,76 mg KOH/g minyak; kadar asam lemak bebas 4,36 mgKOH/g minyak; bilangan peroksida 3,59 meq O/100g minyak; indeks bias1,4783; bobot jenis 0,9466 g/ml; dan warna meliputi nilai L* 73,03; a*3,26; dan b* 64,13. Minyak kamandrah berpotensi dapat dimanfaatkansebagai larvasida nabati dalam pengendalian vektor penyakit DBD.</p><p>Kata kunci : Croton tiglium L., kematangan buah, minyak kamandrah,larvasida</p><p>ABSTRACT</p><p>Effect of Maturity Level of Fruits on Larvicidal Activityand Physico-Chemical Properties of Kamandrah (Crotontiglium L.) Oil</p><p>Indonesia is famously rich in biodiversity, including species of plants thatcontain active ingredient for insecticide. Kamandrah plant (Croton tigliumL.) is one of many medicinal plants found in parts of Indonesia and it hasbeen used as an insecticidal plant. The objectives this research were todetermine the physico-chemical characteristics and larvasidal activities ofoil extracted from kamandrah seeds with varying levels of maturity asbotanical larvicide for mosquito dengue fever. The expreriments wereconducted in the Laboratory of Indonesian Spice and Industrial CropsResearch Institute (ISICRI) Sukabumi, Indonesian Center for AgriculturalPostharvest Research  and  Development (ICAPRD),  InsectariumLaboratory of Health Parasitology and Entomology, Faculty of Veterinaryof Bogor Agricultural University (IPB), and Biopharmaca IPB Bogor,from February to December 2010. The oil was obtained through extractionusing hydraulic pressurer at 65 o C temperatures and 7.9 MPa pressures ofkamandrah fruits with three different maturity levels : brownish green,greenish brown, and fully brown color of fruit skins. Oil gained was thenanalyzed its acid number, free fatty acid content, peroxides number,refractive index, specific gravity, and oil color values, as well as the oillarvasida test against mosquito larvae A. aegypti instar III. Determinationthe oil lethal concentration (LC) values was tested using probit analysismethod (Finney Method). The results showed that based on the values ofLC, content, and quality of the oil, full-brown colored kamandrah fruits aremore potential as larvivida against A. aegypti larvae. Oil content of thekamandrah was 20.42% while LC 50 values were 132.67 ppm (at 24 hours)and 70.08 ppm (at 48 hours). The acid number of the oil was 8.76 mgKOH/g oil; free fatty acid level of 4.36 mg KOH/g oil; peroxide number of3.59 meq O/100 g oil, refractive index of 1.4783; density of 0.9466 g/ml;and the color values were 73.03, 3.26, and 64.13 for L*, a*, and b*,respectively. Therefore, kamandrah oil is very potential to be used aslarvicide for controling the vector of dengue disease.</p><p>Key words: Croton tiglium L., fruit maturity, kamandrah oil, larvicide</p>

scholarly journals Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time

2017 ◽  
Vol 9 (3) ◽  
pp. 1881-1893
Author(s):  
A. E. Odiko ◽  
E. Joseph
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Acid Value ◽  
Packaging Materials ◽  
Saponification Value ◽  
And Chemical Properties

This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the laboratory. Frozen M. poutassou were bought and stored in a commercial cold room for 12 weeks at -10oC and packed in different packaging materials (Ziploc bag, foil paper and carton) with un-wrapped samples for analysis which lasted 90 days and was conducted every 14 days to measure the moisture, protein, fat, ash, fibre and nitrogen free extract (NFA) content of the fish sample as well as iodine value, peroxide value, saponification value, acid value, free fatty acid and hydroxyl value of fish oil. The result clearly reveals that during storage, the different packaging materials showed significantly (p<0.05) decreasing trend in protein, lipid, ash, fibre and NFA content with increasing storage period and time of analysis except for the moisture content that showed opposite trend. For the chemical properties, the saponification value, peroxide value, free fatty acid, acid value and hydroxyl value showed significantly (p<0.05) increasing trend in the different packaging materials with increasing storage period and time of analysis. While the iodine value decreased with increasing period of storage and time of analysis; the iodine, saponification, peroxide and hydroxyl values were not within the acceptable limits.

scholarly journals Nutritional Values and Medicinal Health Aspects of Brown, Brown-Black and White Cowpea (Vigna unguiculata L. Walp.) Grown in Okene, Kogi State, Nigeria

2020 ◽  
pp. 114-124
Author(s):  
Abdullahi Attah Alfa ◽  
Kokori Bajeh Tijani ◽  
O. D. Omotoso ◽  
Yahaya Junaidu ◽  
Abullahi Aminu Sezor
Keyword(s):  
Moisture Content ◽  
Vigna Unguiculata ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Black And White ◽  
Black Seeds

Cowpea (Vigna unguiculata) is an annual legume thought to have originated in Nigeria. Cowpea has high protein and carbohydrate content with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make it an important nutritional staple food in the human diet. This study aims to determine the phytochemical, nutritional values and medicinal health aspects of brown, brown-black and white cowpea grown in Okene, Kogi State, Nigeria. Three colours of cowpea seeds are dried and ground in powder form. The crude powder was tested for alkaloids, anthraquinone, carbohydrates, cardiac glycosides, fat and oils, flavonoid, Saponins, steroidal ring, terpenoids and tannins. The proximate analysis of the samples was carried out for protein content, ash content, fat content, moisture content, crude fiber and carbohydrate after drying each sample at room temperature. Vitamins and mineral elements were determined by the dry ash extraction. The phytochemical components of secondary metabolites of the extracts from the obtained result, anthraquinone were absent in each of the three colour of the samples and tannins were not present in the white seed. The proximate composition of a nutritive value of each samples. The brown and brown-black seeds has higher value of percentages (%) crude protein, % ash content, % fat content, moisture content, % crude fibre, % carbohydrate of amounting to (57.84, 4.53, 11.60, 7.24, 3.40, 55.98) and (58.59, 4.45, 10.9, 7.06, 3.90, 54.60) while the white seed has (50.20, 3.52, 9.30, 8.56, 4.11, 59.50) has low % crude protein, % ash content and % fat content value compared to brown and brown-black seeds of cowpea. The vitamins components of brown, brown-black seeds and white seed of Cowpea where vitamin A, B, C, E (131, 232, 9, 7) in brown seed, (142, 221, 7, 9) in brown-black seed and (113, 209, 6, 5) in white seed. The Mineral element of brown, brown-black and white seeds of Cowpea where Na, K, Ca, Mg, Fe, Zn, P and Mn (49, 981, 651, 123, 54, 35, 620, 1.0) brown, (58, 789, 668, 98, 43, 38, 590, 2.0) brown-black and (63, 684, 723, 299, 10.11, 23, 843, 0.5) white seeds were detected but Cu and N non-detected in each. The brown and brown-black seeds of cowpea is richer in proximate, vitamins and mineral nutrients compared to white seed of cowpea. Therefore, adoption, utilization and consumption of cowpea grains as source of food will be a step forward towards combating the protein-calorie malnutrition and iron deficiency in this part of the world.

scholarly journals Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia

2017 ◽  
Vol 14 (1) ◽  
pp. 18
Author(s):  
Sukatno Sukatno ◽  
Irdha Mirdhayati ◽  
Dewi Febrina
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Protein Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Rice Flour ◽  
Fat Content ◽  
Rice Starch ◽  
Main Ingredient

Rendang telur is one of the Indonesian local foods that were popular in west Sumatra community. Rendang telur is presented in combination egg crackers and dried rendang seasoning. Generally, the main ingredient used in making egg crackers was combination of rice flour and wheat flour. This research was conducted to study the using of sago flour as a main ingredient due to sago had high availability in Riau province and utilization of non rice starch. The aims of this research was to know the chemical properties of Rendang telur that were made by using sago flour. The experimental design was Complete Randomize Design with four treatments and four replications.The treatments were amount of sago flour that were used, consists of A (rice flour 25 g as a control), B (sago flour 25 g), C (sago flour 30 g) and D (sago flour 35 g). Variable analyzed were protein content, moisture content, lipid content, acid value and content of free fatty acid. The result show that the protein content ranged between9.14-6.42% wb, the moisture content ranged between 2.94-2.04%, fat content ranged between 41.01-30.6% wb, acid value andfree fatty acid ranged between 1.70-2.14 mg and 1.09-1.37%, respectively. It can be concluded that sago flour could use asreplacer rice flour if amount added is not more than 30 g based on protein content. An addition of 35 g sago flour could reduce protein content, but non significance effect to moisture content, fat content, acid value and free fatty acid content.

scholarly journals Determination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India

2019 ◽  
pp. 1-8
Author(s):  
G. V. Pavan Kumar ◽  
N. V. V. S. S. Lakshmi ◽  
Ch. Deena ◽  
V. Chandra Sekhar ◽  
N. Mehar Nikhitha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Food Safety ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Continuous Processing ◽  
Saponification Value ◽  
Three Samples

Aim: The study sought to assess the quality of coconut oil extracted from fresh copra milk by Traditional fermentation(FWCE) and from dry copra balls by continuous processing using expellers(TDCE,DMCE) method with respect to moisture content (MC), free fatty acid (FFA) content, Acid value (AV) and Saponification value in comparison with Food safety and standards authority of India. Methodology: Three samples of coconut oil were taken from major processing centers in east Godavari district (AMP, SML, KRG) for quality determination. Similarly three samples of coconut oil were prepared from fresh grated coconut milk in the Medicinal chemistry laboratory at Korangi College of pharmacy and three samples were prepared from dry coconut cups. Replicate titer values of each of the nine (09) oil samples obtained were compared with brand double refined oil and the averages were taken into consideration. The AOAC and AOCS methods were used in the analyses and the results compared with Standards provided by Food safety and standards authority of India, Coconut Development Board, Kochi. Results: The results showed that 50% of the total fermented oil sample had high moisture content than standard and expected to undergo oxidative rancidity. According to the standards, 100% of the oil samples had free fatty acids and acid value within acceptable range indicating no signs of rancidity. Conclusion: There was a significant difference in saponification value, free fatty acid profile and moisture content of Traditional fermented (FWCE) and dry copra balls by continuous processing expellers (TDCE, DMCE) method. The ANOVA (P<0.05) showed that there were significant differences in the MC, FFA, AV of oils produced among the processing centers and that produced in laboratory. The processes involved in all the extraction centers vary and might have accounted for that. The results indicate that the coconut oils produced in both the cases meet the standards however new technologies in processing should be adopted to improve the quality to meet the standards.

Chemical Constituents in Some Promising Genotypes of Indian Mustard [Brassica juncea (L.) Czern and Coss.]

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
SUNITA SINGH ◽  
R. P. SINGH ◽  
H. K. SINGH ◽  
N. A. KHAN ◽  
M. K. MAURYA
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Erucic Acid ◽  
Brassica Juncea ◽  
Acid Composition ◽  
Chemical Constituents ◽  
Indian Mustard ◽  
Acid Value ◽  
Fatty Acid Analysis ◽  
Crude Fibre

Among the oilseed Brassica crops, Indian mustard [Brassica juncea (L.) Czern and Coss.] is an important source of oil from a nutritional point of view. The nutritional value of oil and cake quality is governed mainly by the composition of its fatty acids, iodine value, saponification, acid value, glucosinolates, crude fibre, protein and limiting amino acids, etc. Seventeen varieties/strains of Indian mustard were taken for saturated and unsaturated fatty acid analysis. The eicosenoic was absent in genotype (NUDBYJ-10) and erucic acid (NUDBYJ-10, LES-46 and Pusa mustard- 21). The fatty acid composition found a variable in different genotypes. Saturated fatty acid, Palmitic + Stearic ranged between 2.3 to 6.5%, Oleic 10.6 to 40.7%, Linoleic 16.1 to 37.7%, Linolenic 13.3 to 26.7%, Eicosenoic 0.00 to 10.30% and Erucic acid 0.00 to 47.50%, respectively. Alternaria blight severity also varied in different genotypes and ranged between 18.75 to 56.25%, maximum being in genotype Kranti and minimum in LES-47. No significant correlation was observed between the fatty acid composition and disease severity. The oil content range from 38.1 to 42.60% and protein content was found highest in variety RGN-73. The amino acid viz. methionine and tryptophan range between 0.41 to 1.81 g/16gN and 0.41 to 1.81 g /16g N, respectively.

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