Studies on tropical vegetables. 1. Seed amino, fatty acid and glucosinolate profile of Ethiopian mustards (Brassica carinata Braun)
1990
Amino acid analyses in seed of local Ethiopian mustard (Brassica carinata Braun) show high levels of (in g/100 g protein) glutamic acid (20.7), arginine (10.8) and proline (6.5), while histidine (2.9) and tyrosine (2.5) were lowest. Variation between selections existed 'Mulio giant' has consistently high values while 'CRRS-5' and 'Figiri white' were lower. Mean amino acid contents in local Ethiopian mustard were comparable to that of rape 'Double-zero'. Crude protein in Ethiopian mustard seed (47.6%) was higher than in 'Double-zero' (38.7%). While erucic acid (40.6%) was a major fatty acid in Ethiopian mustard and to a lesser extent oleic, linoleic and linolenic acids, 'Double-zero' showed the opposite trend (despite similarities in iodine and saponification numbers). Ethiopian mustards had higher glucosinolates (79.7 micromoles/g), mainly sinigrin (77.2 micromoles/g), and lower gluconapin and progoitrin than 'Double-zero', whose glucosinolate content was 10 micromole/g. Although 'Figiri white' had no gluconapin, it had the highest sinigrin (99 micromoles/g) compared to 58 micromoles/g in 'Mulio giant'.
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