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Mustard seed processing: Improved methods for isolating the pungent factor and controlling protein quality

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

A modified cooking and extraction process for mustard seed is reported in which the pungent factor, allyl isothiocyanate, is separated from the seed to yield triglyceride oil and protein meal. Although removal of the pungent factor from the oil and meal products was previously reported, investigations were continued to develop critical improvements in the process. A reduction in conversion time, combined with steam stripping and shorter heating preiods, resulted in quantitative recovery of the essential oil and in improved protein quality, as measured by the basic amino acids. Biological testing with rats showed the processed meals to be free of toxic and goitrogenic factors and to be well utilized nutritionally. Preliminary estimates indicate that process costs are nearly the same as for a comparable soybean plant.

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Authors and Affiliations

  1. Northern Regional Research Laboratory, Peoria, Illinois

    G. C. Mustakas, L. D. Kirk, V. E. Sohns & E. L. Griffin Jr.

Authors
  1. G. C. Mustakas
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  2. L. D. Kirk
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  3. V. E. Sohns
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  4. E. L. Griffin Jr.
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Additional information

No. Utiliz. Res. & Dev. Div., ARS, USDA.

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Mustakas, G.C., Kirk, L.D., Sohns, V.E. et al. Mustard seed processing: Improved methods for isolating the pungent factor and controlling protein quality. J Am Oil Chem Soc 42, 33–37 (1965). https://doi.org/10.1007/BF02558250

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  • DOI: https://doi.org/10.1007/BF02558250

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