COMPARATIVE STUDY ON CHARACTERISTICS OF SEED OIL AND NUTRITIONAL COMPOSITION OF SEED CAKE IN DIFFERENT TOBACCO TYPES CULTIVATED IN INDIA

Abstract

Alternative uses of tobacco gained importance in recent times to sustain the crop for nonconventional and economically viable application in food and industries. One of the alternative promising uses of tobacco is seed oil having nutritive, pharmaceutical and industrial utility. Solvent extraction of seven types of tobacco seeds [(Siri (FCV), GT - 7 (bidi), Manasi (Jati tobacco), Dharla (Motihari tobacco), HDBRG (burley type), Banket A1 (burley) and Abirami (chewing type)] yielded the oil content ranging from 32.79 to 38.14%. The variety HDBRG contained maximum oil content (38.14%) followed by bidi tobacco variety GT - 7(37.70%). Quality characters viz., saponification value, iodine value, peroxide value and acid value varied among the tobacco seed oils. The predominant fatty acids were palmitic, stearic, oleic and linoleic acids. Oleic and linoleic acids contents ranged from 9.22 to 13.60% and 72.49 to 79.07%, respectively among the tobacco seed oils. The important feature of tobacco seed oil was that it also contained 1.30% of linolenic acid which is an essential fatty acid. Tobacco seed oil has a higher ratio of polyunsaturated to saturated fatty acids than sunflower and groundnut oils and comes under class 1 of nutrition classes of edible oils. Total protein content varied from 27 to 32.12% among the deoiled seed cakes. Among soluble proteins, globulins were the major fraction followed by albumins, glutilins and prolamins. Total carbohydrates content varied from 7.50 to 10.24% while total nitrogen varied from 4.32 to 5.14% in the seed cakes. From the quality point of view, tobacco seed oil is comparable to other edible oils and can be utilized in food and industries. Deoiled tobacco seed cake is rich in nitrogen (around 5%) and could serve as animal feed supplement. The results show considerable variability in quantity and quality of oil among the varieties/ types which may be attributed to genetic variability and helpful for selection of varieties.