Hisar, Jun 11 (UNI) The Haryana Agricultural University (HAU) has improved the conventional mustard oil with the blend of palm, sesame, sunflower, rice bran, soyabeen, groundnut and olive oil in various combinations to meet latest recommendations of World Health Organisation for proper nutrition, which it plans to get patented.
The senior scientists of Oil and Seed department of HAU have prepared three blends of oil for marketing purpose having mustard content as main base of the mixture, HAU sources said here today.
Dr (Mrs) Kamal Dhavan, Senior Biochemist, who has worked on these blends told UNI, the present trend of globalisation and emphasis on nutritional enrichment has led to exploration of usage of such oils which may contain the required ratio of fatty acids. ''No single conventional Indian cooking oil has balanced fatty acids, no proper ratio of omega-3 and omega-6. This is true for mustard oil also but by upgrading it with blending we have achieved the required nutrition,'' she said.
The evolved blends of oil , it is claimed, would prove healthy for one and all because the contents have been balanced as to prove beneficial for heart, bones and brain.
Dean of Agricultural College Dr S S Pahuja said, ''The research and its results are very encouraging but we shall have to work more on the blends to make it possible for common use with minimum possible cost.'' UNI XC JN RL NS1800