Claim · model-written summary
Glucosinolates and fibre content showed no relationship with investigated quality parameters.
- Outcome
- Glucosinolates and fibre contente0
- Direction
- did not show any relationshipe0
- Comparator
- quality parameters investigatede0
Not reportedTaxonMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Verbatim
e0“Glucosinolates and fibre content did not show any relationship with any of the quality parameters investigated.”
Title
Assessment of oil and seed meal quality parameters of rapeseed-mustard group of crops.
J. S. Chauhan; Satyanshu Kumar The Indian Journal of Agricultural Sciences 2011
Other claims from this paper (17)
- Observation Oil content ranged from 36.5% in PC 5 to 43.5% in Jhumka.
- Observation Jhumka had 43.5% oil content.
- Observation GSL 1 had maximum protein content of 20.7%.
- Observation Jhumka had minimum protein content of 17.6%.
- Observation Neelam, Sheetal, and KBS 3 had oleic acid in the 22.5–32.2% range.
- Observation The highest oleic-to-linoleic ratio was 1.7.
- Observation The highest omega-6-to-omega-3 ratio was 2.4.
- Observation GSL 1, Sheetal, Pusa Gold, and Jhumka had linolenic acid below 10%.
- Observation All varieties had glucosinolate content much higher than the desired level of 30 μmoles per gram defatted meal.
- Observation RCC 4 and Sheetal had glucosinolates below 50 μmoles per gram defatted seed meal.
- Observation Fibre content ranged from 6.3 to 18.9%.
- Observation Two yellow sarson varieties had the highest fibre content.
- Association Oil and protein content were significantly negatively correlated.
- Association Oil and saturated fatty acid content were significantly negatively correlated.
- Association Oil and glucosinolate content were significantly negatively correlated.
- Association Protein and saturated fatty acid contents were significantly positively correlated.
- Association Oleic acid was significantly positively related to linoleic acid, eicosenoic acid, oleic-to-linoleic ratio, and omega-6-to-omega-3 ratio.