December 1, 2009 Thesis Open Access

Missael Mekonnen

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{
  "description": "<p>A process for the preparation of Holetta 1 mustard protein isolate, comprising steps such as<br>\nground the seed, removal of oil with hexane, followed by extraction at alkaline pH 10, 11 and<br>\n12. The protein was subjected to separation by centrifugation, neutralization, washing and<br>\nfreeze-drying. The parameters evaluated were protein yield, purity and presence of some<br>\nantinutritional factors. The protein yield was 56-80%.The purity of the protein isolate was<br>\n73.29%, 75.40% and 68.225 at pH value of 10, 11 and 12 respectively. The antinutritional<br>\nfactors levels of defatted meal was as follows, glucosinolates represents 5.1%, phytate was<br>\n3.19% and tannins was 0.35% but after processing its value was 0.013%, 0.035 and 0.65% at<br>\npH10, 0.012%, 0.03% and 0.75% at pH11 and 0.02%, 0.215% and 1.45% at pH12<br>\nrespectively. The lowest protein solubility was achieved at pH 5.some functional properties<br>\nsuch as water adsorption(WA), fat adsorption (FA), emulsifying activiy (EA) and foaming<br>\ncapacity (FC) were evaluated.Holetta1 mustard defatted meal were compared with soybean<br>\nmeal in terms of functional properties. The tested result showed a high water absorbtion and<br>\nwas superior to soybean meal in FA, EA and foaming properties<br>\nThe chemical composition results of mustard variety of Holleta 1 defatted meal was 38.42%<br>\nof protein, 5.03% of ash, 7.10% of moisture, 31.15% of fiber, 7.79% of crude fat and 10.53%<br>\nof carbohydrate but after processing, the mustard precipitated protein isolate contained<br>\n75.40% of protein, 2.64% of ash, 7.97% of moisture, 0.08% of fiber, 12.61% of crude fat and<br>\n1.31% of carbohydrate</p>", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "creator": [
    {
      "@type": "Person", 
      "name": "Missael Mekonnen"
    }
  ], 
  "headline": "Production and characterization of Protein isolates from locally produced mustard meal for the development of biscuit", 
  "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", 
  "datePublished": "2009-12-01", 
  "url": "https://nadre.ethernet.edu.et/record/5206", 
  "@context": "https://schema.org/", 
  "identifier": "https://doi.org/10.20372/nadre:5206", 
  "@id": "https://doi.org/10.20372/nadre:5206", 
  "@type": "ScholarlyArticle", 
  "name": "Production and characterization of Protein isolates from locally produced mustard meal for the development of biscuit"
}