Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Fundamental Study on Nutritional Evaluation for Rapeseed Meal

탈지유채종자의 영양평가에 관한 기초적 연구

  • Tadahiro Tadokoro (Dept. of Agricultural Chemistry, Tokyo University of Agricultural , Setaga-ku Tokyo) ;
  • Kazuhiro Kubo (Dept. of Agricultural Chemistry, Tokyo University of Agricultural , Setaga-ku Tokyo) ;
  • Kazuhiro Yamada (Dept. of Agricultural Chemistry, Tokyo University of Agricultural , Setaga-ku Tokyo) ;
  • Toru Ota (Dept. of Domestic Science , Nayoro City College) ;
  • Akio Maekawa (Dept. of Agricultural Chemistry, Tokyo University of Agricultural , Setaga-ku Tokyo) ;
  • Han, Yang-Il (Dept . of Food and Nutrition, Seowon University)
  • Published : 1994.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This fundamental study was undertaken to evaluate the nutritional value of Canola rapeseed meal which has been increasingly used as a by-product with the demand for the food oil resource. To compare the nutritive values among rapeseed meal and soybean meal, two experiments were carried out by using rats. One was a digestibility test of rapessed meal and the other was the growth rate of rats for 21 days. The chemical compositions , blucosinolate and amino acids of defatted repeseed meal and defatted soybean meal were analyzed. After one week feeding, nitrogen excretion in rats was measured to study FER, PER , TD , BW , and NPU of the meals. The amount of crude proteins in defatted rapeseed meal and defatted soybean meal were 45.5% and 37.9%. The glucosinolate content of defatted rapeseed meal was 0.04% . The body weight gain of defatted rapeseed meal was not signficantly different from that of defatted soybean meal (p>0.01). After one week feeding, there was no significant differencess in organ weight and serum components between two groups(p>0.01). It was presumed that the rapeseed meal has enough possibility for developing food to use as a protein source like a soybean meal protein. However, more careful experiments are needed to clarify the nutritional value of rapeseed meal of Canola since the lipids composition of blood tended to be different when the rapeseed meal and soybean meal were used.

Keywords

References

  1. J. Food Prot. v.44 Detoxification of rapeseed products Mahesharis,P.N.;Stanley,D.W.;Gray,J.I.
  2. Cereal Foods World v.29 Composition and use of Canola seed, oil and meal Daun,J.K.
  3. J. Inst. Can. Sci. Technol. Aliment. v.8 Effects of processing conditions on the availability of amino acids in soybeans and repeseed proteins when fed to rats Sarwar,G.;Shannon,D.W.;Bowl,J.P.
  4. J. Agric. Food Chem. v.32 Removal of phitic acid and protein-phitic acid interaction in rapeseed Serrano,M.R.;Thompson,L.U.
  5. J. Food Sci. v.41 Functional properties of rapeseed flour concentrates and isolate Sosulski,F.W.;Humbert,E.S.;Bui,K.;Jones,J.D.
  6. Korean J. Food Sci. Technol. v.22 Extraction and purification of rapeseed protein Lee,J.S.;Kang,D.S.;Kang,Y.J.
  7. Nutr. Metab. v.19 Nutritive value of rapeseed meals and rapeseed protein isolate El Nocrashy,A.S.;Kiewitt,M.;Mangold,H.K.;Mukhejee,K.D.
  8. J. Food Sci. v.47 Yield and nutritive value of rapeseed protein concentrate Liu,R.F.K.;Thompson,L.U.;Jones,J.D.
  9. Korean J. Food Sci. Technol. v.24 Effect of phytate on the solubility and digestibility of rapeseed protein isolate Cho,H.K.;Yoon,J.Y.;Lee,S.R.
  10. Official methods of analysis (15th ed.) A.O.A.C.
  11. Can. J. Anim. Sci. v.51 A nutritional comparison of various rapeseed and mustard seed solvent-extracted meals of different glucosinolate compositon Bell,J.M.;Youngs,C.G.;Downey,R.K.
  12. J. Food Sci. v.48 Preparation of rapeseed protein concentrates and isolates using ultrafiltration Diosady,L.L.;Tzeng,Y.M.;Rubin,L.J.
  13. Canadian rapeseed meal, poultry and animal feeding Composition of Canadian rapeseed meal Clandinin,D.R.;Robblee,A.R.;Slinger,S.J.;Bell,J.M.;Salmon,R.E.(ed.);Biely,J.(ed.)
  14. J. Sci. Food Agr. v.24 The study of some properties of rapeseed protein with a view to protein concentrate production Girault,A.
  15. J. Korean Soc. Food Nutr. v.20 Physicochemical and functional properties of rapeseed protein upon purification conditions Lee,J.S.;Kim,H.S.;Kim,C.H.;Jung,Y.H.;Kang,Y.J.
  16. J. Food Sci. v.54 Effect of processing on the content of condensed tannins in rapeseed meal Shahidi,F.;Naczk,M.