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Vegetable protein for food and feed |
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| Authors: | F. H. Shah W. H. Shah S. Bano |
| Affiliation: | (1) PCSIR Laboratories, Lahore-16, Pakistan |
| Abstract: | Quality of mustard seed meal was improved by reduction in phytic acid, fibre and allylisothiocyanate contents to 0.52, 4.96% and non-detectable level, respectively. The meal was thus rendered fit for edible purposes. |
| Keywords: | mustard seed meal low fibre detoxification human food |
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