Quality of mustard seed meal was improved by reduction in phytic acid, fibre and allylisothiocyanate contents to 0.52, 4.96% and non-detectable level, respectively. The meal was thus rendered fit for edible purposes.
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Shah, F.H., Shah, W.H. & Bano, S. Vegetable protein for food and feed. Plant Food Hum Nitr 34, 75–79 (1984). https://doi.org/10.1007/BF01094834
- mustard seed meal
- low fibre
- human food