Abstract:
To study the physico-chemical characteristics of four released and two line
cuitivarsof rapeseed (Brass/ca cainpesiris and Brass/c(i napits) and mustard
(Brass/ca jzincea), an experiment was condueted.Among these released and line
cuitivars, the highest grain weight was obtained from BARI Sarisha-9 X BARI
Sarisha-6 (4.892g) and lowest grain weight obtained from SAL) Sarisha-2
(4.459g). in case of proximate analysis, the highest protein content and the highest
carbohydrate were recorded from SAU Sarisha-2 (28.05%)and Tori-7(19.08%)
respectively. The oil content of different released and line cultivarsof mustard and
rapeseed varied from 3874% to 40.55%.BARI Sarisha-9 (540.3kcal/g) contained
the highest amount of Gross Energy. The highest amount of calcium content (1.006%) and the highest amount of Magnesium content (0.838%) were attained
from Tori-7. The highest amount of saponification vaiue(t 68.8) and the highest
amount of iodine value (110.2) were recorded from Tori-7; however. the highest
amount of acid value was recorded from Tori-7 X BARI Sarisha-6( 1.610). Erucic
acid was in the range of 41.11 - 50.67%, olcie acid was the highest in Tori-7
contained 18.56%. while BARI Sarisha-9 containd the highest amount of the
unsaturated linolcic (17.75%) and linolcnie (15.83%) acids. Moreover. palmitic
acid, stearie acid and arachidic acid were also present in small amount. Substantial
genetic variability exists for chemical composition and nutritional traits which
could be utilized to suggest the future strategy for the nutritionist, health advisors
and breeders.
