December 1, 2009 Thesis Open Access

Missael Mekonnen

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    <subfield code="a">Production and characterization of Protein isolates from locally produced mustard meal for the development of biscuit</subfield>
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    <subfield code="a">&lt;p&gt;A process for the preparation of Holetta 1 mustard protein isolate, comprising steps such as&lt;br&gt;
ground the seed, removal of oil with hexane, followed by extraction at alkaline pH 10, 11 and&lt;br&gt;
12. The protein was subjected to separation by centrifugation, neutralization, washing and&lt;br&gt;
freeze-drying. The parameters evaluated were protein yield, purity and presence of some&lt;br&gt;
antinutritional factors. The protein yield was 56-80%.The purity of the protein isolate was&lt;br&gt;
73.29%, 75.40% and 68.225 at pH value of 10, 11 and 12 respectively. The antinutritional&lt;br&gt;
factors levels of defatted meal was as follows, glucosinolates represents 5.1%, phytate was&lt;br&gt;
3.19% and tannins was 0.35% but after processing its value was 0.013%, 0.035 and 0.65% at&lt;br&gt;
pH10, 0.012%, 0.03% and 0.75% at pH11 and 0.02%, 0.215% and 1.45% at pH12&lt;br&gt;
respectively. The lowest protein solubility was achieved at pH 5.some functional properties&lt;br&gt;
such as water adsorption(WA), fat adsorption (FA), emulsifying activiy (EA) and foaming&lt;br&gt;
capacity (FC) were evaluated.Holetta1 mustard defatted meal were compared with soybean&lt;br&gt;
meal in terms of functional properties. The tested result showed a high water absorbtion and&lt;br&gt;
was superior to soybean meal in FA, EA and foaming properties&lt;br&gt;
The chemical composition results of mustard variety of Holleta 1 defatted meal was 38.42%&lt;br&gt;
of protein, 5.03% of ash, 7.10% of moisture, 31.15% of fiber, 7.79% of crude fat and 10.53%&lt;br&gt;
of carbohydrate but after processing, the mustard precipitated protein isolate contained&lt;br&gt;
75.40% of protein, 2.64% of ash, 7.97% of moisture, 0.08% of fiber, 12.61% of crude fat and&lt;br&gt;
1.31% of carbohydrate&lt;/p&gt;</subfield>
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