Mustard
In the group of crops commonly known as ‘mohri’ ( Mustard ) in Marathi, the following various crops are cultivated in India: (1) Mohri (Rai), (2) Sarsu (or Sarasav or Shiras), (3) Toria (or Saras) and (4) Black mustard. Yellow and brown types are the main varieties cultivated in mustard. Among these, mustard, mustard and toria crops are widely cultivated in North India and from their seeds a fixed oil is extracted which is widely used in that area and is known in the market as ‘Sarasonka Oil’ or ‘Kadua Oil’.
Punjab, Rajasthan, Uttar Pradesh, Madhya Pradesh, Bihar, Orissa, W. The above three crops meet the oil requirement of nearly half of the people in the states of Bengal and Assam. Black Mustard (Hin. Banarasi Rai) U. State, Punjab and the Cultivated to a limited extent in India. It is not used for production of edible oil. The seeds are used for seasoning and as a flavoring agent in food and the volatile oil extracted from them is important in the pharmaceutical industry. All these plants belong to Cruciferae (Brassicaceae) family and Brassica species. The entry title ‘Mohri’ is for Mustard and similar crops mentioned above.
Oil-producing species of the genus Brassica are native to the temperate tropics and are cultivated during the winter season in tropical and subtropical regions. The antiquity of it and similar crops is not disputed but definite information about their origin is not available. Their medicinal use seems to have been known since ancient times. The Greeks and Romans used mustard as a medicinal and culinary spice or as an oral application. Sarsu is described in Samhita and Nighantu of Ayurveda (Charaka, Sushruta etc.).
India, China, Pakistan, Japan, Poland, Canada, Germany, France and Sweden are the major countries of production of mustard and similar crops known as ‘Rapeseed’. In terms of oil production, China is the number one producer of rapeseed oil in the world. 36% of oil production is in that country. Among the oil producing crops in India, mustard group of crops is second. (The first one is groundnut). In 1980-81, the area under this crop in India was Rs. 40 lakh hectares and production Rs. 22·47 lakh tonnes. Su of the area under oilseeds in the country. 26% area was under this crop. The area under this crop doubled in 1980-81 as compared to 1950-51. More than half of the total area was in the region. The state-wise area (in descending order) was as follows (figures in lakh hectares): Uttar Pradesh 22·80, Rajasthan 3·62, Haryana 3·01, Assam 2·13, Madhya Pradesh 2·12, Orissa 1·62, W. Bengal 1·32, Punjab 1·32, Gujarat 1·19, Bihar 0·81, Jammu and Kashmir 0·40 Other states had very few areas. In Maharashtra it was only 4,000 hectares.
Scientific Description and Special Information :
(1) Mohari : (Hin. Gu. Rye In. Indian Mustard La. Br. Juncia cul-cruciferi, Brassicaceae). This perennial (life cycle completed in one season) ⇨ Medicinal plant height is 1 m in different types. 2 m from is up to Branches many, leaves 15 to 30 cm. They are long, simple, closed (stalked), hairless or luscious. Leaves at the base of the stem are larger than the upper leaves and harp-shaped (with a large lobe at the tip and a small incomplete lobe at the bottom) and the lobes at the tip are rounded. The upper leaves are oblong-lanceolate (spear-like), narrowly lanceolate at the base and pointed at the apex. Florora [guluchch→ pushpabandha] is yellowish in colour. Fruit [summary → fruit] a dry, long pod-like, 1–25 to 5 cm. It is long, upright and its beak is thick and strong. The fruit consists of small round, brown or dark brown and non-mucilaginous (dry) seeds. The seeds have reticulated fine lines. Flowers are small and flower structure and other physical characteristics are as described in ⇨ Cuciferi genus. It is a self-fertile species.
The seeds contain 30–38% fixed oil and 0·45% volatile oil. The fixed oil is edible and very pungent, but does not have the pungent odor of mustard or toriya oil. The general yield of oil is lower than that of it.
This crop is grown independently or as a mixed crop with peas. Its plants are used as support for pea plants in mixed cropping. There are many cultivars of mustard. Dwarf types are produced earlier than tall types.
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2) Mustard : (a) Yellow mustard : (L. br. campestris type Yellow mustard), (b) Brown mustard (L. br. campestris type Brown mustard) and (3) Toria : (L. br. campestris type Toria). Sarsu (yellow and brown) and Toriya are crops bra. As there are many varieties of Campestris, there are no significant morphological differences between them. For this, their scientific description is given together. The main difference is the time from sowing to harvest or the color of the seeds. Toria is ready early i.e. in 85 to 100 days. Sarsu takes 110 to 150 days. These crops have varieties like yellow, brown or black depending on the color of the seeds. Plant height 0·5 m in Toria. From 1·75 m in yellow mustard. is up to There is a thin layer of waxy substance on the trunk. The leaves are simple, alternate, pinnate (like the underside of an ear) and encircle the stem. Their general shape is harp-shaped and semi-pinnate (split in half like a feather). There is great variation in leaf shape and color is generally green but there are various shades from whitish green to dark green. The inflorescence is of the guluchcha vallari [→ Pushpabandha] type and there is variation in the shape of the flowers. The fruit (carp) is usually straight and has a relatively long beak. The color of the seeds is yellow (pale yellow, yellow or deep yellow) or brown (reddish brown with black tinge, reddish brown, brown or yellowish brown) and they are mucilaginous (bubbly) or non-mucilaginous (dry). Their surface is smooth or slightly rough. The fixed oil content of the seeds is 35–48%.
It is a very important oil producing crop in India and it is cultivated especially in Bengal, Bihar and Uttar Pradesh. Do in the region. Brown Mustard is widely cultivated in Punjab. This type is rarely found elsewhere. Yellow mustard Region, W. Cultivated to some extent in Bengal and Bihar. It is usually cultivated as a mixed crop with wheat or satu crops.
3) Black mustard : (Hin. Banarasi Rai, Kali Sarsu in. Black Mustard Tr. Plant height 1·3 to 2·3 m. And there are many branches. Leaves simple, 10 to 20 cm. They are long, side by side and soft.
Bottom leaves
They are large, rounded and woven. The apical leaves are small and undivided. The inflorescence is a panicle [→Pushpabandha] and the flowers are small (0·8 to 1·25 cm in diameter) and dark yellow. Fruit glabrous, 0·6 to 1·25 cm long, ovate (narrow and long like a saw) and nodular with a short beak. Ripe fruits (pods) are attached to the flower axis and contain 3 to 10 very small (1,000 to 1,400 per gram weight) round or oval, dark brown or black mucilaginous seeds. The seeds are yellow in color under the outer coat and contain 33% fixed oil and 0·68 to 1·2% volatile oil. Black mustard seeds are very small compared to the seeds of mustard, sarsu and toria. 3. Toria : (1) Leaves, (2) Summary
come 3. Toria : (1) Leaves, (2) Summary
Cultivation of black mustard is limited. It is grown as a horticultural crop in the states of Pradesh, Punjab, Andhra Pradesh, Karnataka and Tamil Nadu. It is not exclusively used for the production of edible oil. It is used in pickles and pickles, and the volatile oil used in the pharmaceutical industry is extracted by distillation (the process of separating the components by steaming and then cooling it). This oil is highly inflammatory and if it comes in contact with the skin it causes blisters and burns. It is mixed with 50 times alcohol and is used as an anti-inflammatory and skin reddening (skin reddening) in the form of Mardan medicine. This medicine is also used externally for lung disorders.
Insect infestation
Black fly: (Mustard saw fly La. Athalia proxima). This pest is found on mustard and similar crops and other plants of Cruciferae family. Some years the crop needs to be replanted due to this pest. This pest is found in all parts of the country. The female fly lays eggs in the leaves. The caterpillar-like worms that emerge from it eat the leaves. Insect nests are in the soil. If the area is small, hand picking is the surest solution. Grazing in large areas exposes the fly cages, allowing them to be eaten by birds and other animals. Spraying 3% BHC on the crop gives good results.
(2) Mawa : (L. Lipaphis erysimi). This pest is very injurious to all crops of the Cruciferae family, but mustard and similar crops are the most affected by this pest. Nicotine sulphate (40%) diluted 1:800 in water or 0·1% BHC emulsion or 0·5% malathion spray gives good control of insects. Apart from these, 6-7 other types of pests are found on mustard crops but they cause special damage only in one year
Harvest threshing: Different crops are ready for harvest at different times. As Toriya is a crop that matures in 85 to 100 days, it is ready in the second fortnight of December or the first fortnight of January. It is ready for harvesting in 110 to 160 days from sowing and its harvesting continues from February to March. Yellow mustard is produced in 120 to 160 days and brown mustard in 105 to 145 days. When the plants turn yellow, they are harvested with a sickle and sanded in the sun for 2 days. Then the pods are pounded with a wooden stick to separate the seeds and cleaned by blowing them in the wind.
Yield: Generally yield per hectare is 390 kg. gets Toria has the lowest yield and rye has the highest yield. The hectare yield of Toria under good cultivation is 505 to 750 kg. , Sarsu from 895 to 1,120 kg. and 1,120 to 1,345 kg of mustard. gets
Chemical Composition : Mustard seeds contain water 9%, protein 9%, fat 40%, carbohydrates 24%, fiber 2% and other components 4%.
Mustard Oil: The oil extracted from the seeds of Mustard, Mustard and Toria is commercially known as Mustard Oil in India. Since black mustard is not used for edible oil, it is not included in mustard oil. In Europe, the oil extracted from the seeds of black mustard (Br. nigra) and white mustard (Br. alba) is called mustard seed oil and the oil distilled from it is called mustard oil.
In India, the following methods are used for extraction of mustard oil: earth (wood and iron), plant (expeller), liquid pressure machine and solvent extraction [→ oils and fats]. The method of extracting oil from dirt is very ancient in India and 30-32% oil is obtained from wood dirt and 33-35% from iron dirt. The plant yields 34 to 38% oil but the oil has no pungent smell.
The crude oil is pale yellow in color. Apart from being used as an edible oil, mustard oil is also used for body rubs and massages. Lighter oil is used for lamps. Mustard seeds are widely used as a spice and especially in pickles. Fodder is fed to animals. Light meal is used for fertilizer and soil structure improvement.
Yellow dhotra is often found growing in the mustard crop. If it is not removed in time, its seeds are mixed with mustard seeds. Sometimes this mixture is found even up to 2–5% and its oil is adulterated with mustard oil. Dhotra oil is harmful to health if consumed [→ Dhotra].
Since mustard oil is expensive, its industrial use in India is limited. It is mainly used abroad for lubrication, making grease and for watering steel in steel industry. This oil is also used in rubber, nylon and plastic industries, as well as for the production of soft soaps. Lubricating oil is mixed with air to increase its viscosity.
Used for young leaf vegetable of mustard and similar crops. Mustard leaf vegetable is very popular in North India. Palya is used to feed animals. Brown mustard is considered best for this purpose.
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Benefits of Mustard
It contains antioxidants and other beneficial plant compounds that help protect your body from damage and disease.
For example, it’s a great source of glucosinolates, a group of sulfur-containing compounds found in all cruciferous vegetables, including broccoli, cabbage, Brussels sprouts, and mustard.
Glucosinolates are activated when the plant’s leaves or seeds are damaged – either by chewing or cutting – and are believed to stimulate your body’s antioxidant defenses to protect against disease. Mustard seeds and leaves are rich in the following.
Isothiocyanates. This compound is derived from glucosinolates, which can prevent cancer cells from growing or spreading.
Sinigreen. This glucosinolate-derived compound is responsible for the pungent taste of mustard and has anti-inflammatory, antibacterial, antifungal, anticancer and wound healing properties.
It is also rich in carotenoids, isorhamnetin and kaempferol. Research links these flavonoid antioxidants to protection against conditions such as type 2 diabetes, heart disease, and possibly some types of cancer.
It has been used as a traditional remedy for various ailments for centuries. Recently, scientific evidence has emerged to support some of the proposed benefits of mustard.
May protect against certain types of cancer. Glucosinolates in Mustard may help kill cancer cells or prevent their spread, according to test-tube and animal research. However, more human research is needed.
Blood sugar levels may drop. A small human study showed that blood-sugar-lowering medications taken with a mustard green decoction may lower blood sugar levels more effectively in people with type 2 diabetes than medication alone.
May protect against psoriasis. Animal studies suggest that a diet rich in mustard seeds can reduce inflammation and promote healing of lesions caused by psoriasis.
May reduce symptoms of contact dermatitis. Animal research has shown that mustard seeds can speed healing and reduce symptoms of contact dermatitis, a condition in which skin rashes develop after exposure to an allergen.
May protect against infection. Antioxidants in mustard seeds may offer some protection against bacteria and fungi, including E. coli, B. subtilis and S. aureus are included. However, some studies reported no protective effect.
Although promising, the number of studies supporting these benefits is small. Furthermore, most studies using mustard extracts have been done in cells or animals.
Therefore, it is not clear whether consuming mustard seeds, leaves or paste will have similar effects. More research is needed before strong conclusions can be drawn.
Eating Its seeds, leaves or paste is considered safe for most people, especially when it is commonly found in the average person’s diet.
That said, consuming large amounts, such as those found especially in mustard extract, can cause abdominal pain, diarrhea, and intestinal inflammation.
There is also a report of a woman developing contact dermatitis after a Chinese medicine patch containing mustard seeds was applied directly to her skin.
Finally, uncooked mustard seeds and leaves contain large amounts of goitrogens. These are compounds that can interfere with the normal function of your thyroid, the gland responsible for controlling your metabolism.
This is unlikely to cause problems in people with normal thyroid function. However, those with thyroid dysfunction may want to soak, boil, or cook mustard seeds and leaves before consuming them, or generally limit their intake.
It is commonly eaten as a spice, but mustard seeds and leaves are two additional ways to reap the plant’s potential health benefits.
These range from lowering blood sugar levels and reducing inflammation to increasing protection against infection. Compounds in mustard may also protect against certain types of cancer.
Source Marathi Vishwakosha
Read More –
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Faq –
1 By which name is its oil known in the market ?
2 What are the types of mustard ?
3 Which insects infest mustard ?
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