Comparative analysis of nutritional value in yellow mustard seeds infected by individual test fungi
Abstract
Yellow mustard (Brassica juncea cv Heera) developed at Department of Botany, Nagpur University Nagpur. The seed coat color is golden yellow. The oil content is 35 percent while the erucic acid is zero and glucosinolate is very low in defatted meal.
In the present study, attempts have been made to evaluate and record the changes in protein, oil, total sugar, reducing sugar and non-reducing sugars due to infestation by the test fungi which are dominant storage fungi occurs under the seed storage. The test fungi are Alternaria alternata, Aspergillus flavus. A. fumigatus, A. niger, Fusarium moniliforme and Penicillium oxalicum.
After 21 days of incubation with infested test fungi viz A. fumigatus, A. niger and Penicillium oxalicum, showed more decline in protein that is -32.04 percentage change over control in protein while test fungi Aspergillus flavus showed maximum decrease in oil content that is - 24.78 percentage change over control in oil. After the incubation of 21 days with infested test fungi, it was seen that the starch and sugars content of yellow seeds declined, the maximum decrease in starch occurred by Aspergillus flavus was - 36.356 percentage change over control while the maximum decrease in total sugars occurred by Aspergillus niger was -15.930 percentage change over control.
Keywords: Mustard, Yellow seeds, Test fungi, Protein, Oil, Starch, Sugars.
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Copyright (c) 2017 Ghugal Sanjay I
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