Tapan Kumar Biswas
Department of Chemistry, University of Rajshahi, Rajshahi-6205, Bangladesh
Niranjan Kumar Sana
Department of Biochemistry, University of Rajshahi, Rajshahi-6205, Bangladesh.
Rezaul Karim Badal
Department of Biochemistry, University of Rajshahi, Rajshahi-6205, Bangladesh.
Entazul M. Huque
Department of Chemistry, University of Rajshahi, Rajshahi-6205, Bangladesh
ABSTRACT
Three varieties of oil seeds (brassica, sesame and linseed) have been studied for a comparative data on their chemical composition and nutritive value. Moisture and ash content of different varieties are not very different but their oil contents vary significantly. Among these three sesame seed contains the highest percentage of oil (43.0%). All varieties contain a reasonable amount of protein (25-35%), starch, free sugar, reducing sugar, crude fibre, inorganic materials and vitamin-C. Physical properties, such as specific gravity and refractive index are very similar. Saponification value, acid value, iodine value and peroxide value for these seed oils were also determined. Brassica seed oil and linseed oil are edible because of their low acid values (1.06-1.42) but sesame seed oil is not due to high acid value (9.80).
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How to cite this article
Tapan Kumar Biswas, Niranjan Kumar Sana, Rezaul Karim Badal and Entazul M. Huque, 2001. Biochemical Study of Some Oil Seeds (Brassica, Sesame and Linseed). Pakistan Journal of Biological Sciences, 4: 1002-1005.
DOI: 10.3923/pjbs.2001.1002.1005
URL: https://scialert.net/abstract/?doi=pjbs.2001.1002.1005
DOI: 10.3923/pjbs.2001.1002.1005
URL: https://scialert.net/abstract/?doi=pjbs.2001.1002.1005
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