Production of Rapeseed Flour for Human Consumption1

Abstract An aqueous extraction procedure for the removal of thioglucosides from crushed rapeseed is described. The batch procedure consists of two 30-minute extractions at ambient temperature, each followed by a filter wash on a vibratory screen. Solids losses are considered excessive, although they have been reduced to 17 per cent. The defatted rapeseed flour and meal produced by standard oil extraction and air classification techniques contain over 50% and 30% protein respectively. Thioglucoside content of each product is almost nil. The PER value of the hull-free rapeseed flour is of the same magnitude as casein, whereas hull-rich rapeseed meal is below casein. The PER value of rapeseed is increased significantly by inactivation of myrosinase and removal of thioglucosides.